Cheese rinds, munch or toss out?
Surely you've asked this question whilst eating funky cheeses with friends. "Are we supposed to eat the rind or not?" Unless you're surrounded by a bunch of cheese nerds, the answers will be varied and not necessarily based on knowledge.
Even when it comes to the mild rind of a brie cheese I’ve come across a few friends who carefully carve their way around the snowy white velvety outer layer to get to the good stuff inside, while others almost worship the rind. And as the exteriors get more and more robust, even the rind lovers appear to slowly lose their enthusiasm for the flavour of mould and taste of time.
So how do you really know if you should munch or toss out the rind? Personal