The tough outer layer or skin of fruits, vegetables, or cheese; the exterior covering.
From Old English 'rinde,' possibly related to 'rend' (to tear). Originally referred to tree bark, then expanded to mean any thick outer layer of food.
Cheese makers discovered centuries ago that rinds actually protect and age the cheese inside—blue cheese's moldy rind isn't a problem, it's a feature that makes the cheese taste better!
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