Photographer Wil Edwards discovers modern art in some cheese rinds you may know.

Notes in order of appearance:

Vella Dry Jack Special Select - Firm pasteurized cow's milk cheese with a cocoa rind; tastes of butterscotch, grass, earth. Aged 1 year. (Sonoma, California)

Devil's Gulch - Pasteurized, organic Jersey cow's milk cheese with sweet & spicy red pepper flakes balanced by rich, buttery flavors. Aged 4 weeks. (Petaluma, California)

Saint Maure de Touraine - Coated in charcoal, a pasteurized goat's milk cheese with fresh cream flavors and hints of dried mushroom. Aged 2-3 weeks. (Loire Valley, France)

Langres - Soft cow's milk cheese with brine and marc de champagne. Moist and aromatic. Tastes of cream, almonds, and straw. Aged 4-5 weeks. (Champagne-Ardennes, France)

Mimolette Vielle - Hard raw cow's milk cheese, deep orange-colored interior. Rich flavors of caramel, bacon, and toasted nuts. Aged 2 years. (Nord-Pas-de-Calais, France)

Petite Basque (or P'tit Basque) - Pasteurized sheep's milk cheese. Tastes of caramel and grass with hints of salt. Aged 2-3 months. (French Pyrenees)

Monte Enebro - Pasteurized goat's milk with a blue mold rind. Assertive flavors of tart fruit and clean earth. Aged 3-4 weeks. (Avila, Spain)

Manchego Viejo - From raw milk of the Manchega sheep. Mellow, sweet flavors of clover, hazelnuts, and hay. Aged at least 2 months. (Castile-La-Mancha, Spain)

Pecorino Moliterno al Tartufo - Firm sheep's milk cheese, rich and earthy, shot through with flavorful, dark veins of truffle. Aged 5 months. (Sardinia, Italy)

Dallenwiler Wychas - Pasteurized goat's milk cheese. Firm texture with a range of grassy flavors. Aged 3 months. (Oswalden, Switzerland)

Tomme de Savoie - Raw cow's milk cheese with pliable, supple texture. Milky, earthy flavors have notes of citrus and mushroom. Aged 2-3 months. (Savoie, France)