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.

The cheese is aged and flipped every day for 2 to 4 weeks to allow it to develop a rind. As this process takes place, the Brie drains slowly and shrinks in height.

You may not like the washed rind on a munster but enjoy it on Oka. You should at least smell it, as its aroma can give you an earthy sense of place or signify if a cheese is past its prime.

Some brie cheese rind will have a slight ammonia taste to them, which isn't great, but that's often a sign that the cheese has been ripened too much. It still won't hurt you, but people tend not ...

Truth. The rind: like the delicious cheese you love, only more so. There are bloomy rinds, washed rinds, blue cheese rinds, and ash rinds out there, all waiting for some affection. As the smart folks ...

The cheese is aged and flipped every day for 2 to 4 weeks to allow it to develop a rind. As this process takes place, the Brie drains slowly and shrinks in height.