Just curious if you eat the rind on a cheese like this? I recently made a Caerphilly as well, without the mycodore, and am under the impression it would not be a terrible idea to simply let the rind run wild while patting the molds down a bit. I am asking not so much if the rind would be tasty, but more if it would be safe or if I should maybe consider cutting the rind off of any pieces before eating them?