If you've ever found yourself face-to-face with a beautiful charcuterie board and been stumped by rinds on any cheeses, you're not alone. Not all cheese rinds are meant to be eaten, but plenty are.

Rind is cheese expert Mathew Carver's first restaurant outside London ... The Buratta made of shredded mozzarella fior di ...

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 ...