The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.


How to judge a cheese by its rind

When it comes to cheese, writes Will Studd, it's one time when it pays to judge something by its cover.

Look, touch and smell the natural rind growing on the outside of any artisan or traditional cheese and you'll find important clues about what lies beneath. With the exception of rindless cheese such as feta or fresh curd, a protective rind defines the type, character and maturation of specialist cheese, and provides an essential guide to its quality and flavour.

Cheesemakers have a diverse variety of rind options to play with. These include natural rinds containing yeast, mould and bacteria, traditional natural inert coverings such as charcoal, leaves, cloth and bark, and modern protective barriers such as plastic and wax. The rind they choose depends on the type of cheese and how much control they want over the ripening process.

Many traditional cheeses employ ingenious natural coverings developed long before refrigeration. Powdered charcoal mixed with salt, for example, is traditionally used to cover goat's cheese in France to neutralise surface acidity and encourage the growth of a protective mouldy blue-grey rind. Plane tree leaves are high in tannin, which discourages excess mould growth, hence their practical use in wrapping blue Valdeón in northern Spain. Covering hard cheese in cloth smeared with lard, meanwhile, is a hallmark of English territorial cheeses, including Cheddar. It helps to create a semipermeable rind that allows air to move in and out of the cheese, releasing moisture and fermenting as it ripens.

The natural rind on surface-mould-ripened soft cheese is a good example of how a rind provides a guide to selection. The most popular examples of this type of cheese are covered in a damp fluffy white mould that smells of mushrooms. The presence of this predictable modern strain of mould is, for me, cause for caution. Originally developed for stabilised "double" Brie and Camembert before being adopted by artisan cheesemakers, it looks impressive when young, but will inevitably develop a taste like wet cardboard and a whiff of ammonia as the cheese ripens. The preferred alternative is a surface-mould-ripened soft cheese covered with a wrinkled ivory rind, which I consider a sign of more interesting flavour and texture.

This old-fashioned strain of mould is becoming increasingly popular. Known as Geotrichum candidum, it has a distinct yeasty flavour and is recognisable in its purest form on goat's cheeses such as Holy Goat's La Luna. The downside of this mould is that it's temperamental, hard to grow and difficult to wrap. Consequently it's often mixed with more robust modern strains in mould-ripened soft cow's milk cheese (such as Normandie Camembert) and signs of its distinctive wrinkle gradually emerge on the surface of the cheese as it ages.

The reddish orange rind that covers washed- and smeared-rind cheeses like Pont-l'Évêque, Époisses, Taleggio and Tilsit indicates the use of a bacteria known as Brevibacterium linens. It's not important to remember the name, but it's useful to know that the finest examples of cheese ripened with this bacterium have a very distinct smelly aroma and mild flavour.

I avoid cheeses with a cracked or excessively wet and sticky rind - this typically indicates the cheese has not been made well, or that it's been matured in the wrong conditions and is unlikely to improve if ripened further.

The natural rinds covering blue cheeses vary from the thick natural mottled rind of a Stilton to the clean salted rind of Roquefort, which is protected by foil.

I avoid blue cheese with a discoloured grey soggy rind; chances are it's been frozen or is past its best.

Traditional types of hard cheese also ripen under a wide variety of natural rinds. These include the smooth, golden, leathery rind on Parmigiano-Reggiano, which must be regularly wiped free of mould contamination, and the hard crusty rinds found on Comté and Gruyère. Again, I avoid cheeses with a thick rind and a greyish subcrust - a sure sign the cheese is past its best.

Finally, perhaps the most important rule to remember when judging a cheese by its rind is to ensure it breathes. Waxed cheese and rindless block cheeses matured in a plastic vacuum bag are cut off from fresh air, inevitably resulting in flavours that bear no resemblance to those found in similar cheese carefully matured under a natural rind.

Next time you visit your local cheesemonger, check out the rinds of the cheeses on display; you may well be surprised how they influence your choice.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Sydney’s heatwaves are affecting your croissants
Recipes by Christine Manfield
How to grow rocket
On the Pass: Danielle Rensonnet
Four ways with furikake
The trailer for Chef's Table season three is here
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

How to carve a jack-o'-lantern

We ask three American chefs to share their pumpkin carving s...

How to grow chillies

This is the time of year for vegetables that like it hot and...

How to grow garlic

Garlic has a long growing time, but low maintenance and fres...

How to grow broccoli

Broccoli is the most prolific member of the brassica family ...

How to pickle fruit and vegetables

I’m keen to get in on this pickling thing. Where’s a good pl...

How to plant broad beans

Plant broad beans now, when the weather is cool, and they’ll...

How to cook wagyu

I’ve been noticing restaurant-grade wagyu in good butcher’s ...

Classic Sunday roast ideas

What’s the key to nailing a really good classic Sunday roast...

Quick meals with chilli bean paste

This handy Chinese condiment is a sure-fire speedy way of ad...

What is Buddha’s hand?

This freakishly shaped fruit, aka fingered citron, hails fro...

Best meat for big parties

What can you suggest that’s low maintenance and high impact ...

Are any spring flowers worth eating?

With borage flowers and violets everywhere, it’s easy to for...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.