Not all rinds are good. Avoid any rind that feels soft, slimy, or has visible mold that isn’t the normal gray-blue of aged cheese. Also, avoid rinds from pre-shredded cheese bags—they often contain cellulose or anti-caking agents.
Always scrub your rind under warm water before using it. Sometimes, a thin layer of dust or residue collects during storage. A quick rinse and a wipe with a paper towel is all it takes to keep your soup pure.
