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?