rind

It’s nutty and crystalline, aged for years in northern Italy and legally protected from imitation, down to the cows’ diet and the wheels’ signature rind stamp.

The kind that reeks of washed rinds, that crunches with tyrosine crystals, that bears the name of a tiny European village in delicate, old-world type.

She makes great round nests of leaves and teaches her offspring to eat wood-boring insect larvae and fruit, using those rodent-like incisors to break through hard skins or rinds to the sweet flesh inside.

Also, definitely add a Parmegiano-Reggiano rind, if you have one on hand.

A lemon, still hanging from a tree, appeared to have boiled, its juices bubbling over the rind.