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Dec 16, 2010 07:36 AM

Do you each cheese rind?

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?

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  1. 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

      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

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

        1. re: small h

          Interesting stuff! I think the best answer is this video - (maybe because it matches what I've been doing?) -

    2. 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

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

      2. How about a rind flavored with cheese mite? Mimolette

        1 Reply