Parmesan cheese is a staple in cooking, making for a great addition to pasta sauces, cheese boards, sandwiches, soups, and ...

Why Are People Wary of Eating the Rind? In most cases, the rind is going to be the strongest part of the cheese. "It's a pretty substantial flavor and has a distinct look apart from the rest of ...

In many old-world cheese styles including your classic Brie style, Stilton blue or alpine Gruyere, the cheeses develop a natural rind which protects the cheese and helps develop the final flavor ...

Skip the rind on one of these carefully aged cheese and you'll be missing on the best part. Other rinds however, are a little less palatable "Some rinds are dusty gray and brown," Lambert points out.

Specifically, I wrote about the cheese rind and all of the wonderful molds and yeasts that create it. Indeed, most rinds are edible, as long as they are not waxed or painted.

Cheese rinds can be a boon to tomato soup, but it's important to know which kind to use. Avoid wax or bandage rinds and stick to edible rinds.

Cheese rinds are the only type of cheese you should store in the freezer. Never freeze cheese that you intend to eat at room temperature — the cold temperatures will affect the flavor and texture.

By “rind,” I mean the hardened outer portion of the cheese that develops during the ripening step of the cheese-making process. I do not mean the red wax around your gouda, or the cloth around ...

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.

This cheese is called "Simply Sheep Mini" from Nettle Meadow Artisan Cheese in New York. This mini bloomy-rind cheese is made with sheep's milk, resulting in deep flavors of mushrooms, grass and ...

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.