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The rind being kept clean, the cheese cures from the inside; the propionic acid bacteria, which produce carbon dioxide, are largely responsible for the many big holes.
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The rind is generally considered edible.
The rind is sometimes preserved as a pickle.
Grated lemon rind is the only other acceptable flavoring.
Whatever the fruit, organic varieties are a good choice because the rind is essential to this preparation, and a pesticide-free rind is certainly better than the alternative.
Rind was trying to help psychologists focus on what was truly harmful.
Soft-ripened cheeses are different; the rind is part of the cheese.
"The rind is washed with malt whisky during the maturing stage," Mr. Mellis said.
The rind is smooth and usually lightly furrowed or ribbed; the fruit stem is hard and woody, ridged or angled.
He's eating an orange, and is taking a childlike pleasure in letting the rind be his smile.
Its thin-skinned reddish rind is formed by corynebacteria that ripen the cheese into a soft, spreadable paste.
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