Cheese rinds are understandably mysterious, as something that’s definitely a part of the cheese, but also seemingly apart from the internal paste that makes up what we love most about cheese. As a cheese instructor, the question that is almost always asked at every class is, “can I eat the rind?”

Growing up, Director of Pastry Research and Development Chef Jürgen David would enjoy making obstfleck with fresh fruits from his home garden during the summer months in Austria.