Natural rind
A rind that forms by itself as the outside of a cheese dries, often with wild moulds and yeasts.
Also: self-formed rind, croûte naturelle
A natural rind is not washed, waxed or sprayed with mould; it forms as the outside of a cheese dries in the cave and picks up the moulds and yeasts present there. It may be smooth and hard like Parmigiano, rough and grey like a Tomme de Savoie, crusty and brushed like Lancashire, or covered in mites like Mimolette. The cheesemaker guides it by brushing, rubbing with oil or turning, but does not add anything to change its character. Natural rinds protect the cheese while letting it breathe and lose moisture slowly, and some of the wild flora flavour the paste. Many are edible but are often too hard or bitter to enjoy.