Michael \"Dog3\" wrote:
> Victor Sack > : in
> rec.food.cooking
>
>
>>Here is what Patricia Wells writes in _The Food Lover's Guide to
>
> Paris_.
>
>>Victor
>>
>> The Rind
>>
>>The million dollar question: Should you eat the rind or shouldn't you?
>>Even the experts don't agree. According to _Larousse des Fromages_,
>
> the
>
>>French Cheese bible, it is all a question of personal taste. Larousse
>>advises, however, not to leave a messy plate full of little bits of
>>crust. Pierre Androuët, the former dean of Paris cheese merchants, is
>>more definite. Never eat the rind, he says, because it harbors all the
>>cheese's developing molds and yeasts and can emit an alkaline odor.
>
> The
>
>>truth? It is really up to you, though let logic rule. The rinds of
>>soft-ripened cheese such as Brie and Camembert are definitely edible,
>>and when the cheese is perfectly ripe, the thin, bloomy _croûte_ adds
>>both flavor and texture. However, with another soft cheese, Vacherin,
>>the rind is always removed, and the creamy cheese is scooped out with a
>>spoon. The rinds of semi-soft cheese, such as Reblochon, can have a
>>very nutty flavor. The crust is always discarded when eating hard
>>mountain cheese, such as Emmental, Gruyère, and _tête-de-moine_.
>
>
> Interesting and pretty much how I've gone about it with my "taste test".
> Thanks for the post Victor.
>
> Michael

I have never tried it but i have read of people saving the 'rinds' and
placing them in a plastic bag with other cheese to flavor those other
cheeses.
--
JL