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The thick rind was chewy, but tasted the same as the body of the cheese which was very good. Everyone who tasted the cheese was not bothered by chewing on the rind. I did not try to melt any of the cheese. We just ate it!!
Susan (Casner-Kay)

Update on this cheese.  I made this cheese 5 months ago and it has been in my fridge for the last 3 months.  I was surprised to find out that it has gotten stronger (not the garlic, it's still the same).  It's no longer a mild cheese with garlic.  Now it's says HELLO, and I couldn't be happier!    I had worried that the garlic might cause problems as it aged, but not so.

some cheeses will do that - good thing too!