Stilton cheese

Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to vegetable soup, most notably to cream of celery or broccoli. Alternatively it is eaten with various crackers, biscuits and bread. It can also be used to make a blue cheese sauce to be served drizzled over a steak, or can be crumbled over a salad. Traditionally, a barley wine or port are paired with Blue Stilton, but it also goes well with sweet sherry or Madeira wine. The ``uncouth'' practice of scooping a hollow into the centre of a Stilton cheese and pouring the port wine into it is deprecated; nonetheless this combination has been marketed in screw-topped tubes, ``like toothpaste''. The cheese is traditionally eaten at Christmas. The rind of the cheese forms naturally during the aging process, and is perfectly edible, unlike the rind of some other cheeses such as Edam or Port-Salut.

Question: can you eat the rind on blue stilton cheese
Answer: yes