Cheese rinds are a perpetual source of confusion for ... so if you start to see some discoloration where blue, gray, or green comes in, then you are almost certainly going to want to throw the ...

The cheese was examined by a Food Inspector and was found to contain the poisonous alkaloid tyrotoxicon that is often found in milk. The Inspector also discovered that the rind had been washed ...

Don’t let the word “bacteria” scare you, the rinds of these stinky cheeses are absolutely fine to eat. While tasting a variety of Taleggio with “the cheese dude,” Pizza Quest host Peter ...

The same microbes that give this cheese its aromatic pungency also create the peachy-pink color on its thin, soft rind, which ...

The distinctive smells they give off come from the cheeses’ rinds—specifically, the multitude of microbes blooming on the crumbly or waxy surface of the creamy curd. “The cheese rind microbiome lets ...

The character of a cheese can usually be judged by a glance at its cover or rind and an occasional squeeze. From this brief encounter you can learn to judge its texture, strength of flavour ...