Ever wonder about that creamy layer just under the rind of your cheese? Why, it's the CREAMLINE of course! This delectable textural extravaganza results when the living mold rind breaks down the paste of the cheese from the outside in. The longer the cheese ages, the thicker this creamline will be, until the whole cheese is just one gorgeous goo. When enjoyed with a chalkier interior, the rind-creamline combo adds flavor and texture like nothing else. Just one more reason to EAT THE RIND!