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It has come to my attention that not everyone is eating their brie rind. This is silly, because brie rind is good, and—if you’re scraping the the gooey center out of a wedge on a communal cheese plate ...

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In my last column, I addressed the most common farmers market questions I receive about cheese. Specifically, I wrote about the cheese rind and all of the wonderful molds and yeasts that create it.

A block of Tomme de Savoie cheese ages with a sweater of Mucor lanceolatus fungal mold. Mucor itself doesn't have a strong taste, but more flavorful bacteria can travel far and wide along its hyphae â ...

The rind of good cheese is a thriving microbial community. A single gram—a tiny crumb—contains 10 billion microbial cells, a mix of bacteria and fungi that contribute delicious and sometimes funky ...

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Several years ago, at a seminar for people in the cheese trade, I heard a respected French affineur (cheese ager) say that he did not eat the rind on cheese. The rind is merely "the packaging," he ...