Well, as this is about cheese, we should probably translate the word "peau" in Marie's original post as "rind" since we're talking here about the crust on soft cheeses. But I try to keep the alphabet going!
Accidents during cheese manufacture and storage can lead to anomalies. The rind can become too thick, for instance, when the strains of penicillium candidum are too prevalent. Some soft cheeses are in fact said to have a "toad skin" if the rind is uneven or pitted on its surface.
While we're talking of cheese rind, I am often asked how long a cheese will keep once it's been cut open. Well it's not rocket science. Just like you do when you cut a finger or have a blister, you need a "plaster" to replace the "rind" you have cut off. Simply cover the open part of your cheese with some foil or greaseproof paper to "recreate" its protective skin and it will keep a little longer