The velvety white, gray, or yellow rinds of many soft or semisoft cheeses (think Brie or Taleggio) are edible and often have a pungent, mushroomy flavor. Discard the inedible wax rinds on hard cheeses, like Gouda and Manchego, but save earthy Parmesan rinds for simmering in soups and stews (pecorino works, too).
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