A long time ago in Europe, my husband discovered a soft, creamy, French cheese called Camembert. This cheese has a delicate, salty taste and a clear, yellow color. It is often eaten as a snack and tastes great when served with fruits and nuts at room temperature.

It is very interesting. It has a white bloomy rind that feels just like the gills of a mushroom that is made of edible mold spores. Humidity in the room where the cheese is ripened encourages the mold to bloom forming the rind.

The decision to eat the rind along with the cheese is an individual preference. However, one may not want to eat a bloomy rind is if it has somewhat separated from the cheese, has a gritty texture, or has an ammoniated flavor.