sweet basil into the mix. Hear us out, though: cheese rinds. First things first: Avoid any wax-based or bandage-wrapped rinds ...

Over time, these patches of yellowish white fur are patted down to form a cohesive skin, or rind, on the cheese's surface. This live rind breaks down the fats and proteins of a cheese, causing an ...

When tasting cheeses, always start with the mildest, say a soft goats' cheese, working your way through via a washed rind cheese such as Stinking Bishop, a hard cheese such as cheddar, and finally ...