[syhprum (OP)]

Some seems to cause a sore throat while on other cheeses there is no ill effects, could we have a poll?

Those  that eat it

Those that don,t

[chiralSPO]

Yes, I find that this particular cheese rind is more problematic than others--it makes my throat a bit itchy for a few minutes after eating... Still doesn't prevent me from eating camembert  , but I do avoid eating the rind when possible.

[alancalverd]

I've never had a problem with camembert rind. Possibly because I like the cheese to be really mature (I always buy it when the supermarkets reduce the price, then leave it at room temperature for a day. Catch it  as it walks off the plate, for a perfect experience!)

[mrsmith2211]

Wife and I no problem, In fact do not recall seeing the skin cut off on any cheese plates, but if I had I would have eaten it! Now the brown specs from pineapple skin and little tough ends on artichokes I have a problem with, go figure!

[chiralSPO]

Just to clarify, I believe that the OP is referring to a mild allergic reaction (itchy sore throat) rather than a physical irritation.

[chris]

I usually eat it, and enjoy it. The rind is just dried cheese mixed with fungal hyphae!

[evan_au]

Doctors recommend that pregnant women avoid eating camembert and other soft cheeses (eg fetta), as they are apparently  more likely to carry pathogens like listeria.
Listeria is a frequent cause of meningitis in babies.

This is not specific to the rind...
See: https://en.wikipedia.org/wiki/Listeria_monocytogenes

[rami999]

i think it is because of the salt

[rami999]

i've never tried to actually

[Colin2B]

i've never tried to actually

that’s not exactly the world’s most helpful answer.
In fact it isn’t even an answer to the question.
Please try harder.

[chris]

In relation to pregnancy, soft cheese are not advised owing to the threat from Listeria monocytogenes, which can be present in unpasteurised milk and which can also undergo "cold enrichment" in the fridge whereby the bacterium continues to multiply, despite the low temperature, reaching pathogenic / infective levels within the foodstuff.