Would you eat the rind on Barkham Blue?

[PaperPanama]

I generally eat natural rinds on cheeses like Brie or Blue Stilton (though I might trim off Blue Stilton rind if it’s particularly thick and crusty). I’ve got a lovely piece of Barkham Blue. The rind is such an unappealing grey that I can’t bring myself to eat it.

If you’re happy to eat natural cheese rinds (ie not the waxy ones) would you eat gruesomely grey Barkham Blue rind?

I think I'd use it in soup , perhaps minestrone.

Add it to a cheese sauce. Adds umami.

Funnily enough I ate this for the first time the other day as part of a cheeseboard when out. The cheese was placed on the board with the rind underneath so I didn't spot it when I started eating. I have to say, I felt a bit ill afterwards. Not helped by the fact that I spotted the rind half way through eating and it looked really unappealing and made my stomach turn. Could be complete coincidence, but i definitely wouldn't risk eating it again!