But not all rinds are edible. Waxy rinds on cheeses like Manchego or gouda are there to keep the moisture in and the bad stuff out and therefore deliver no flavor or texture benefits. On the other hand, the rind of Parmigiano-Reggiano, while hard and dry, delivers big-time flavor and is a wonderful addition to soups and stocks. Don’t be afraid of the gray fuzzy mold on certain cheeses or the sticky orange stinky stuff either—it won’t hurt you. The mold is there to protect the interior of the cheese and to add overall character to the cheese. So let your taste buds guide you—try a piece with and without the rind, and decide for yourself.