Wondering if you should eat those suspicious-looking cheese rinds? Here’s how to determine what’s edible and what’s not.

By Charlyne Mattox
Updated October 10, 2013
Andrew McCaul

Ever pause before a wedge of Camembert and wonder if you should eat the rind? 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).