Should cheese rinds be eaten? It depends on the cheese and the eater. The rinds of long-aged cheeses are generally tough and slightly rancid, and are best avoided. With softer cheeses it’s largely a matter of taste. The rind can offer an interesting contrast to the interior in both flavor and texture. But if safety is a concern, then consider the rind a protective coating and trim it off.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.