Simply trimming the surface will not remove
mold filaments, which can penetrate some
distance and may carry toxins (p. 67).
Rinds Should cheese rinds be eaten? It
depends on the cheese and the eater. The rinds
of long-aged cheeses are generally tough and
slightly rancid, and are best avoided. With
softer cheeses it’s largely a matter of taste.
The rind can offer an interesting contrast to
the interior in both flavor and texture. But if
safety is a concern, then consider the rind a
protective coating and trim it off.
Cooking with Cheese
When used as an ingredient in cooking, cheese
can add both flavor and texture: either
unctuousness or crispness, depending on
circumstances. In most cases, we want the
cheese to melt and either mix evenly with
other ingredients or spread over a surface. A