Cheeserinds are edible if you like the taste and texture, and that might vary greatly from one cheese to the next. That's because different types of rind play different roles in the development of the flavor and texture of cheese. For example, some rinds protect the cheese as it ages, while others develop molds that add flavor to the cheese. Again, the rinds are edible–meaning, they are not toxic to eat–but some will be pleasurable and others will not.
Brie is a good example of a rind that is perfectly edible, and often consumed along with the creamy cheese. When you bake brie wrapped in dough, you leave the rind on, and much of it gets eaten along with the pastry and cheese.