If there’s one question I can count on getting in every cheese tasting I lead, it’s “Can you eat the rind?” I used to have a convoluted answer. Then Mateo Kehler, the wise man behind Vermont’s Jasper Hill Farm (along with his brother Andy), distilled it. “Rind your own business” is Kehler’s concise version of what I was trying to convey: Try the rind. If you like it, keep eating it. If you don’t, cut it away. Kehler also told me that he works harder on achieving a perfect rind than on any other aspect of his cheese.