Hear us out, though: cheese rinds. First things first: Avoid any wax-based or bandage-wrapped rinds, which are inedible. Instead, opt for natural rinds, which are edible though tough in texture.

The author and publisher of Planet Cheese blog shares how to build the perfect cheese board, what cheese pairs best with ...

If the monk hadn’t washed the mold off of this cheese, it would have become something more similar to a Brie, which is covered in white mold as it matures, but ends up with a much milder flavor than ...

I assure you that if you serve quality cheese to your guests, they’ll completely forget that you forgot to chill that bottle ...

The distinctive smells they give off come from the cheeses’ rinds—specifically, the multitude of microbes blooming on the crumbly or waxy surface of the creamy curd. “The cheese rind microbiome lets ...

The downtown Berkley restaurant attached to Mongers' Provisions has cheese-dusted salads, wine, stuffed sandwiches, grilled ...

Don’t let the word “bacteria” scare you, the rinds of these stinky cheeses are absolutely fine to eat. While tasting a variety of Taleggio with “the cheese dude,” Pizza Quest host Peter ...

I assure you that if you serve quality cheese to your guests, they’ll completely forget that you forgot to chill that bottle of wine. How Massimo Bottura Turns Leftover Parmigiano Rinds Into ...