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Do you each cheese rind?

bucksguy14 Dec 16, 2010 07:36 AM

Had a discussion with a group of friends recently, while having wine and cheese before dinner, about cheese rind. I've always eaten the rind of soft cheeses - brie, camembert, etc., but never ate the rinds of hard cheeses. I save rinds from parmesan for soups, but toss just about everything else. One friend says there's nothing better than a stilton rind and day old baguette for a snack with a glass of Cote du Rhone. Have I been missing a great taste sensation all these years?

  1. paulj Dec 18, 2010 06:11 PM

    How about a rind flavored with cheese mite? Mimolette


    1 Reply
    1. re: paulj
      EWSflash Dec 18, 2010 06:30 PM

      No mites, no maggots.

    2. j
      jhopp217 Dec 16, 2010 09:31 AM

      I've never even thought about the "rind" with Stilton. All I know is when I buy it, it's all gone, one way or another.

      1 Reply
      1. re: jhopp217
        EWSflash Dec 18, 2010 03:02 PM

        Yep- it's my favorite part, assuming it's an edible rind

      2. s
        small h Dec 16, 2010 07:49 AM

        Some opinions here:


        I know it's an old thread, but I don't think that matters much in this case.

        3 Replies
        1. re: small h
          bucksguy14 Dec 16, 2010 09:52 AM

          The old thread had some enlightening info. I found the last post, by Mrs. Smith, amusing! Thanks for pointing out the link, it didn't come up when I did a search before I posted to start this thread.

          1. re: bucksguy14
            small h Dec 16, 2010 10:13 AM

            I'm glad it was helpful. I did a google search for "cheese rind" site:chow.com, but only because I vaguely remembered that old thread. You might like this as well:


            1. re: small h
              bucksguy14 Dec 18, 2010 07:23 AM

              Interesting stuff! I think the best answer is this video - (maybe because it matches what I've been doing?) - http://www.chow.com/food-news/54772/s...

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