The rind on cheese is a complex subject and there are many different types of cheese rinds, each with their own unique characteristics. In general, the rind on cheese serves a protective function, keeping the cheese moist and safe from bacteria. However, whether or not the rind is edible depends on several factors.
Firstly, it's important to note that not all cheese rinds are created equal. Some, such as those on Brie de Meaux, Camember de Normandie, and other bloomy rind cheeses, are edible and even considered a delicacy. These rinds are typically white and fuzzy or moldy, and have a slightly nutty flavor. They're usually thin and delicate, and can add a pleasing texture to the cheese.
On the other hand, some cheese rinds are not meant to be eaten. For example, the rind on Parmesan cheese, which is hard and made of wax, is typically removed before eating. The rind on Comte or Gruyere cheeses is also quite bitter and unpleasant.
Similarly, the rind on Gorgonzola can be quite tough, bitter and doesn’t have a nice taste.
it's worth noting that some people may be sensitive to the flavor or texture of cheese rinds, even if they are technically edible. In general, it's a matter of personal taste whether or not to eat the rind on a particular cheese.
In summary, whether or not to eat the rind on cheese depends on the type of cheese and your personal preferences. If you're unsure, don’t hesitate to ask us!