Inedible cheese rinds, such as bandage-wrapped rinds and wax rinds, are made using external material and should be removed before eating. Bandage-wrapped rinds are typically found on cheddar cheeses to produce a drier consistency, while wax rinds are found on softer cheeses to seal in moisture.

When edible mold spores are sprayed on the outside of a cheese, they "bloom" all over the surface and form an edible rind. Bloomy rinds are white-colored, soft-textured, and earthy-flavored, and cause the cheese to form a softer and creamy consistency, like that of Brie and Camembert.

When a brine or alcohol solution is applied to the outside of a cheese, it causes bacterial growth that turns into a light, orangish-red rind. The taste of these rinds is bold, tangy, and/or salty, as is the cheese inside, and famous washed-rind cheeses include Munster, Gruyère, Taleggio, and Limburger.

Natural rinds form on their own, and the cheese inside will usually be firmer, such as Parmigiano-Reggiano, French-style tommes, and Stilton. While these rinds are edible, they are too thick to chew by themselves, and should instead be tossed into sauces or soups to add a salty, umami flavor.