In some cases, the rind of the cheese is edible. The cheese should be eaten starting from the heart of the paste and proceeding towards the under-rind and the rind, which, when possible, should be tasted because this is where the aromas and flavors are concentrated. However, it is necessary to take into consideration some factors to evaluate its edibility, such as the smell, the presence of stains or mold and humidity. If the smell is very intense or tends to that of soap or ammonia, or if the rind has stains, green or black mold, or is excessively moist, it is preferable to avoid consuming the rind.