Eat This

Cheese Rinds: When To Eat Them and When To Leave Them On The Board

We all have asked the question: When exactly is it alright to eat the cheese rinds?
We all have asked the question: When exactly is it alright to eat the cheese rinds? Dorina Anders via Creative Commons

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This domestic blue cheese is wrapped in Syrah grape leaves that have soaked in brandy. It may sound delicious, but they're tough and chewy. I made a joke about chewing the leaves like tobacco after eating the cheese. Rogers didn't think it was funny. But feel free to eat this rind if it tastes good to you.


The rind of this well-aged pecorino is tough and dry. You could eat it, but the flavors it imparts aren't exactly delicate or refined. In fact, they're noisy enough to start to detract from the good stuff inside.


Sixteen months is a long time for a milk product to sit around exposed to air — even if it was a carefully controlled environment. This cheddar is wrapped in cloth that you absolutely should not eat and has been exposed to dust, cheese mites and all sorts of strange creatures. If that sounds like your thing, eat as much as you can handle.


The exterior of the Tomme Crayuese smells exactly what you clean your toilet with. Ammonia is a byproduct of this aging process of these natural rind cheeses, and while the inside of this cheese is delicious, the outside smells worse than Mister Clean. Eat at your own risk.

And the ugly?

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Scott Reitz
Contact: Scott Reitz