Can you eat the rind on cheese?

So long as the cheese coating in question was not made by man alone (like the red wax on Gouda) the rind is safe to eat. Depending on your palate, you may find that a little rind complements the cheese and enhances its flavor. You may also find it too strong, bitter, moldy or textually unpleasant.Click to see full answer. Then, which cheese rinds are edible?The velvety white, gray, or yellow rinds of many soft or semisoft cheeses (think Brie or Taleggio) are edible and often have a pungent, mushroomy flavor. Discard the inedible wax rinds on hard cheeses, like Gouda and Manchego, but save earthy Parmesan rinds for simmering in soups and stews (pecorino works, too).Similarly, what is the rind on cheese? Rinds are the outside shell on cheese that forms during the cheesemaking process. Cheese rinds are natural and usually edible, as opposed to other things that cover cheese, such as wax, cloth, and leaves, that are inedible. Similarly, you may ask, how do you know if cheese rind is edible? 1 Answer Bloomy: Appears white, soft, maybe fuzzy. Washed: Color ranges from pinkish red to orange or brown. Natural: Formed by letting the cheese age on its own, drying out and growing whatever molds might be present in the cheese or air. No Rind: There should be no guessing here. Wax/Twig/Cloth: Inedible. Can you eat the rind of Comte cheese?For example, the rinds of Gruyere and Comté are generally not eaten. That said, we definitely recommend trying the rinds of certain types of cheeses—for example, softer washed-rind cheeses like Epoisses, white bloomy rinds like Brie, and even soft leaf-wrapped cheeses like Banon.