The external covering or coat, as of flesh, fruit, trees, etc.; skin; hide; bark; peel; shell.
To remove the rind of; to bark.
The protective external surface of a cheese. Rinds can be natural or artificially created, thick or thin, hard or soft, washed, oiled, brushed or paraffined. Their prime role is to protect the cheese's interior and allow it to ripen and develop harmoniously. Their presence affects the final flavour of the interior of the cheese.
Also known as zest; the edible thin outer layer of citrus fruits.
Outer coating of a cheese formed by surface drying, often treated by rubbing, brining, oiling, blackening or other methods to produce the desired characteristics. Natural rinds are usually edible, synthetic rinds made by adding a layer of other substances may not be.
The outer covering of fruits, particularly citrus fruits and melons.
The outside of a cheese. The rind acts as a barrier between the cheese and the outside environment, while also imparting a flavor of its own.
the tissue forming the hard outer layer (of e.g. a fruit)
the natural outer covering of food (usually removed before eating)
A tough outer covering such as bark, the skin of some fruits, or the coating on cheese or bacon.
The external surface of the cheese which may be formed naturally or artifically. It takes many forms both thick and thin, hard and soft. It's role is to protect the interior of the cheese allowing it to ripen and in some cases, affects the final flavor of the cheese.
Natural or artificial external surface of cheese designed to protect the paste, allow it to ripen and develop to the desired flavour.
The skin or outer coating of foods such as citrus fruit or cheese.
The protective external surface of a cheese. Rinds can be thick or thin, hard or soft, washed, coated, oiled, or made up of cloth and wax. Their prime role is to protect the interior of the cheeses and allow it to ripen and develop. In some cases their presence influences the final characteristics of the cheese.
Outer shell or peel of fruit.
The outer surface of cheese. A rind varies in texture, thickness, and color. Cheeses may be rindless, display natural rinds or possess rinds that are produced by harmless mold. See Natural Rind and Bloomy Rind.
the tough outer peel of a food.