As an expert sommelier and brewer, I have had the pleasure of working with and tasting various types of cheese, including Gouda. When it comes to Gouda, it is common to find two types of rinds: the wax rind and the natural rind underneath.
The wax rind, which is often colored and shiny, is always supposed to be removed before consuming the cheese. This wax coating is applied to protect the cheese during aging and transportation, but it is not meant to be eaten. It is relatively easy to spot and remove, as it typically peels away from the cheese quite effortlessly.
Now, let's talk about the natural rind that lies beneath the wax coating. This rind forms during the aging process and is completely edible. However, whether or not you choose to eat it is a matter of personal preference.
The natural rind of Gouda cheese develops a harder and grittier texture compared to the creamy interior. Some people find the texture and flavor of the rind to be unpleasant, while others enjoy the added complexity it brings to the overall taste experience.
In my personal opinion, I prefer to remove the natural rind from Gouda cheese. I find that it can be quite tough and detracts from the smooth and creamy texture that I love about Gouda. By removing the rind, I can fully enjoy the rich and buttery flavors that Gouda has to offer.
However, I must emphasize that this is purely a matter of personal preference. Some people may appreciate the added texture and earthy flavors that the rind provides. Ultimately, it is up to you to decide whether you want to leave the rind on or remove it before enjoying your Gouda cheese.
To summarize, the wax rind of Gouda cheese should always be removed, as it is not meant to be eaten. The natural rind underneath is edible but often removed due to its hard and gritty texture. Whether or not you choose to eat the natural rind is entirely up to your personal taste preferences.