Do you each cheese rind?

[bucksguy14]

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?

[paulj]

How about a rind flavored with cheese mite? Mimolette

http://en.wikipedia.org/wiki/Mimolette

[EWSflash]

No mites, no maggots.

[jhopp217]

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.

[EWSflash]

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

[small h]

Some opinions here:

http://chowhound.chow.com/topics/295895

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

[bucksguy14]

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.

[small h]

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:

http://chowhound.chow.com/topics/540578

[bucksguy14]

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...