To eat the rind, or not to eat the rind...

The only rinds I don’t recommend you try (at least once) are those made from wax, or rinds from clothbound cheeses. Otherwise there is no right or wrong, and it’s really up to you to decide what tastes good. With certain cheeses, a lot of the pleasure lies in the rind, and the flavors of the cheese tend to be most concentrated right next to the rind. Bloom-rind cheeses such as brie have delicious rinds, though they can taste very ammoniated if improperly ripened. A lot of goat cheeses develop a delicate grey mould rind which imparts a peppery flavor to those cheeses. But if it doesn’t taste good to you, then there is no shame in passing.

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[sherlockla]

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