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"facebook dialogPinterestPhotograph by Victor Prado\n\nForget what you think you know: That crusty part around the edges is meant to be eaten. Well, mostly. New Haven's Caseus Fromagerie &amp;amp; Bistro owner and self-professed rind lover Jason Sobocinski explains how to get the most out of these misunderstood morsels.\n\nWhen to Eat Them: \"Every rind should at least be tasted\u2014unless it's waxed, clothbound, or wrapped in foil. It drives me crazy when I see the rind sitting there with all the cheese dug out around it.\"\n\nA Bite of History: \"Each cheese has its own distinct life cycle, and what the rind is subject to\u2014temperature, aging, whether it's aged on a cedar plank or a cave floor, flipped daily or every other day\u2014is a huge part of its look and flavor.\"\n\nPerfect in Pairs: \"Rinds bring such complexity\u2014every bite is different. Try it with bread, some sweet jam, a nice beer. If you add other elements, you can appreciate what each one brings to the flavor palette.\"\n\n  Read more about the wedges, blocks, and wheels that are redefining American cheese. \n\n\u2022 \u2022 \u2022"^^<http://www.w3.org/2001/XMLSchema#string>
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