Rinds: To Eat or Not to Eat?

That is ALWAYS the question, perhaps the most commonly asked here at Cheesetique. Here’s the quick answer: Unless it’s wax, wood, leaves, or paper, TRY IT!

Most rinds will add texture and flavor to your cheese. Granted, this may not be a texture or flavor that you like, but TRY IT! And if you don’t like it, don’t try more.

As a rule, soft rinds should be eaten (or at least tasted). This includes bloomy rinds (Brie, Camembert, etc.) and pungent washed rinds (Limburger, Taleggio, etc.).

If a rind looks tough, thick, or chewy, skip it. Not that it will harm you; it just won’t contribute to the flavor or texture.

Now get out there and eat some cheese!