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I once read that slicing yourself a wedge of brie and then removing the rind is like eating cake without the frosting or pie without the crust. But I have to admit that when someone recently offered me a slice of what appeared to be a semi-hard cheese the color of white cheddar with a dark brown and strangely dirty-looking rind--and told me to eat the whole thing--I was a little skeptical. My abiding love for fromage overrode my suspicion, though, and I took a bite. It tasted sweet, a little creamy...and kind of like a latte. Turns out the rind had been rubbed with espresso, which, I learned, is just one unique food that creative cheesemongers are covering rinds with to add unique and subtle flavor. The flavor is most prevalent near the rind, but delicately pops up even in the center of the cheese. Look for these (and other varieties) at your cheese shop and enjoy them rind and all.

Espresso BellaVitano from BellaVitano in Wisconsin
The rub: Ground espresso beans
The taste: Nutty, coffee-like
Eat it with: Sweet pastries, bagels, chocolate, nuts, dried apricots

Barely Buzzed from Beehive Cheese Co. in Utah
The rub: A blend of South American, Central American and Indonesian beans, plus French lavender buds
The taste: Slightly sweet, with a faint butterscotch flavor
Eat it with: Espresso, honey, stout beer or Sangiovese wine

Cocoa Cardona from Carr Valley Cheese Co. in Wisconsin
The rub: Cocoa powder
The taste: Milky and sweet (though not overly chocolate-y)
Eat it with: A dab of hot fudge sauce, Shiraz wine, cherries

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