Rind

In principle, with the exception of plastic or wax coatings, the rinds of all organically produced cheeses are edible, as, unlike many conventional cheeses, they are produced without the addition of additives such as natamycin – for this reason, we have included the note ‘rind edible’ on many of our cheese specialities.
For a few of our cheeses we advise ‘Rind not recommended for consumption’; this is a recommendation based solely on sensory grounds—some rinds, particularly those of our naturally cellar-matured specialities with wild mould growth, taste relatively bitter and have a sandy texture. This note does not suggest that eating the rind would pose a health risk; it is simply a tasting tip. Furthermore, various studies show that cheese does not provide a suitable breeding ground (plant proteins, fats) for the growth of mycotoxins in quantities significant to health, either on the rind or within the cheese itself.