Washed rinds form when the cheese is rinsed with brine, or alcohol, and typically have an orange or reddish hue.
The washing process creates the ideal environment for edible molds to grow (yum)—and because of this, cheeses with washed rinds are often the most...pungent. These stinky cheeses are typically sharper and saltier, mainly because of the wash cycle.
Yes, eat these rinds, but beware—they can be very salty.