As the popularity of party trays such as charcuterie boards continues to grow, we're all becoming more familiar with seeing cheeses served with the rinds on. There are red waxy rinds; the tuggy, white ...

Bacteria traveling along "fungal highways" on cheese rinds can spread more quickly and ruin quality or cause foodborne illnesses, but cheesemakers could manipulate the same highways to help cheese ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. It has come to my attention that not everyone is ...

Bacteria and moulds are vital to the ripening and aroma of many cheeses. Scientists from the Institute for Milk Hygiene, Milk Technology and Food Science at the University of Veterinary Medicine, ...

Customers of all types ask a slew of questions when purchasing my cheeses at farmerss market stands. Is the rind edible? Is it good to eat? Tasty? Are the molds a sign of spoilage or intentional? Is ...

Surely you’ve asked the question while eating funky cheeses with friends. “Are we supposed to eat the rind or not?” Unless you’re surrounded by a bunch of cheese nerds, the answers that come back ...

The rind of good cheese is a thriving microbial community. A single gram—a tiny crumb—contains 10 billion microbial cells, a mix of bacteria and fungi that contribute delicious and sometimes funky ...

Don't stop chucking them in soups and sauces, but you should probably set one aside for some olive oil. Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food ...

At first glance, a cheese rind appears to be a simple outer layer holding a wheel of cheese together, and it may be something you often discard without thinking about. But there are three different ...

Even if food scraps don't always look appealing, sometimes you can eke a little more life out of an ingredient before it's destined for the trash. One thing you definitely want to hang on to are ...