The rinds of hard and semi-hard cheeses, such as Kaltbach Emmentaler AOP, Emmentaler AOP, Kaltbach Le Gruyère AOP, Le Gruyère AOP, Sbrinz SOP and Tête de Moine AOP are dry and harmless if eaten. For organoleptic reasons (smell, taste, appearance and colour), Emmi does not recommend consuming the rind, since it is hard and usually tastes bitter. This is also true of semi-hard cheeses, such as Luzerner Rahmkäse, Bündner Bergkäse, Bernerkäse, Tilsiter and Appenzeller.
The varieties with a white surface bloom, such as Emmi Couronne, Camembert and Brie, contain the moulds Geotrichum candidum and Penicillium candidum in their rinds. These rinds are very flavoursome and are considered a delicacy by connoisseurs. The rinds of cheeses with a herb crust, such as SwissArt, can also be eaten,
as can the piquant rinds of red-smeared cheese varieties. These popular, robust cheese varieties include Munster, Romadur and Limburger.