|MadSci Network: Microbiology|
This is for my 10-year old daughter who discovered today that she doesn't like it when the edge of the cheese with the rind is in her sandwich. We know that bacteria help make cheese, and that the rinds often seem to be dried parts of the cheese. I guess what's facing the outside but some rinds seem to be different like you see on brie or camambert (spelling?). They look thicker and not as though they just dried out. Do the bacteria have something to do with the type of rind on the cheese or is it all some special way of drying out the external parts of the cheese. Thanks.
Re: Do bacteria make cheese rinds?
Try the links in the MadSci Library for more information on Microbiology.