Subject: Do bacteria make cheese rinds?

This is for my 10-year old daughter who discovered today that she doesn't like
it when the edge of the cheese with the rind is in her sandwich.

We know that bacteria help make cheese, and that the rinds often seem to be
dried parts of the cheese. I guess what's facing the outside but some rinds seem
to be different like you see on brie or camambert (spelling?). They look thicker
and not as though they just dried out. Do the bacteria have something to do with
the type of rind on the cheese or is it all some special way of drying out the
external parts of the cheese.
Thanks.

Re: Do bacteria make cheese rinds?