When I were a lad there was cooking cheese (aka cheddar), crumbly Lancs, Danish Blue and occasional lumps of something rubbery dyed orange. That was it. Unless you count Dairylea as cheese, which I don't (I don't even count it as food).

What about rind? I eat all rind unless it's cloth or wax but in moderation. The cheese is the point of the thing...