Not everyone likes eating the cheese rind, that's for sure, but some cheesemakers are going above and beyond to make theirs tasty and different. Read about this Oprah blogger's experience with an espresso-rubbed rind:

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.

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Pictured, Cocoa Cardona, with a black-pepper and cocoa-rubbed rind.