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are you meant to take the orange bit off the cheese with the orange bit on it?
or bite around it. but ry chewing it.. it isnt right
It's an orange
E.g. on a Gouda you usually take the rind off, on a Port Salut you can leave it on
I say get rid of it, but don't get paranoid about removing every fleck and look like a big mard arse.
how much of the rind of a parmasan can you get away with eating?
when you grate it that the texture has changed..
Fish it out before consuming
t'is the season for good soups
but my parmesan is fine.