Forget what you think you know: That crusty part around the edges is meant to be eaten. Well, mostly. New Haven's Caseus Fromagerie & Bistro owner and self-professed rind lover Jason Sobocinski explains how to get the most out of these misunderstood morsels.
When to Eat Them: "Every rind should at least be tasted—unless it's waxed, clothbound, or wrapped in foil. It drives me crazy when I see the rind sitting there with all the cheese dug out around it."
A Bite of History: "Each cheese has its own distinct life cycle, and what the rind is subject to—temperature, aging, whether it's aged on a cedar plank or a cave floor, flipped daily or every other day—is a huge part of its look and flavor."
Perfect in Pairs: "Rinds bring such complexity—every bite is different. Try it with bread, some sweet jam, a nice beer. If you add other elements, you can appreciate what each one brings to the flavor palette."Read more about the wedges, blocks, and wheels that are redefining American cheese.