A bloomy rind and a washed rind can be also combined on a cheese like Romelia from Saltspring Island, B.C. Natural Rinds: You'll find natural rinds on wheels, such as Comté, Emmenthal or Pecorino.

For buttery, delightfully oozy cow's milk cheeses with a white, slightly chewy bloomy rind Montez suggests picking up Murray's house brand Brie Fermier or a Camembert Fermier or a similar cheese ...

But be careful: If the rind is deteriorating the whole cheese may be past peak. Natural Rind Often the rinds on older, aged cheeses are too tough to eat and should be cut off.

Others protect the cheese, such as the soft, white, bloomy rind found on cheeses such as Brie and Camembert.Other cheese rinds are only technically edible -- but you probably won't enjoy it.

Vermont’s Jasper Hill Farm won second place in Best of Show for its Withersbrook Blue, a raw milk blue cheese steeped in a ...

As a washed rind cheese, it may have a slightly stronger aroma than others. However, this unique production process results in a deeply nutty cheese, with subtle grassy flavors when young and more ...

The spectrum of blue cheeses is wide, from mild, creamy and sweet with no rind to salty, savory and pungent with a natural rind. "Every wheel we cut into is very different," Clarke says.

On a recent episode of Pizza Quest, host Peter Reinhart and cheese expert Mark Todd discuss and taste several stinky cheeses, explaining that stinky cheeses are actually washed-rind cheeses ...

You've been eating cheese all wrong. But here to set your mind at cheese are experts who explain exactly how to enjoy it. They're the Masters of Cheese at the UK-based Academy of Cheese, and ...

Add cauliflower, broth, cheese rinds and bacon rinds. Simmer for 30 minutes. Remove the cheese rinds and use a spoon to scrape off any cheese soft enough to be removed and add it back into the soup.