Brie is a ‘bloomy rind’ cheese, which basically means it’s a ‘live rind,’ and is responsible for the creamy paste inside. One can’t exist without the other,” Fuscaldo tells BHG.

Brie is a ‘bloomy rind’ cheese, which basically means it’s a ‘live rind,’ and is responsible for the creamy paste inside. One can’t exist without the other,” Fuscaldo tells BHG.

Try Epoisses, a French cow’s milk cheese washed in brandy, or Oglesheild, a British, washed rind cow’s milk cheese that often has notes of roasted peanuts.

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 ...

Bloomy rind cheeses should be wrapped in cheese paper, wax paper, or parchment paper and stored in the refrigerator. Be sure to remove them at least 30 minutes to an hour or two before serving.

Once you’ve stashed about a pound of rinds, add them to a stockpot with an olive-oil browned onion and halved head of garlic (if you happen to have celery, carrot and/or fennel, add those too).

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 ...

Milk: pasteurized goat Type: soft, surface ripened, mixed rind (ash and bloomy) Shape: 125g triangular prism Available: Ontario Toronto: Loblaws, Longos, Whole Foods, Thin Blue Line, A Taste of ...

Cheeses with soft rinds like Brie, Camembert and certain goats ― often referred to as bloomy rinds ― are more than edible. Some would even say that the rind adds a flavor that makes the cheese ...

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.