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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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For lovers of Camembert, the downy white rind is the tart bite that balances out the fat-laden, oozing, pungent layer inside. For a group of Swiss bioengineers, that moldy rind is one of nature's ...

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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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