There are four types of cheese rinds . The first type is, of course, the non-edible variety, made from wax, bark, or paper. Every other type of rind is safe to eat.

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.

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.

Ever grate a hunk of Parmigiano-Reggiano, Grana Padano, or pecorino Romano, and are left with a hefty cheese rind? Before you toss it, use it to enhance another recipe. The texture of a cheese ...

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 ...

Don't trash that fancy cheese over a bit of mold. Here's how long various types of cheese last and how to know when it's really time to say au revoir.

Cheese rinds are microbial communities that form on the surfaces of naturally aged cheeses like brie, taleggio, and some types of cheddar.