Cheese and Wine class: Get Behind the Rind

Get Behind the Rind! 

Date/Time: May 3rd at 6:30pm.

Husk.  Coat.  Bloom.  I called it skin before I knew the appropriate term for that bizarre superstratum that exists on cheese.  The rind is one of the most misunderstood aspects of fromage.  Visually, it can range from fuzzy and billowy to crusty, dusty, pocked, and/or indurate.  The rind protects developing cheese from unwanted microbial interlopers, as well as it imparts flavor.  The life existing on it encourages enzymatic breakdown in the paste, giving the cheese texture, aroma, and character.   The rind is the exoskeleton of its maker’s vision.  This crust can be manipulated and managed by its cheesemaker and affineur (one who ages cheese) through controlled temperature, humidity, salt levels and pH.  In so doing, the microflora that thrives on said cheese can be better managed.  After such meticulous toil on the producers’ end, it is worth trumpeting (arguably) the most important participant in the cheese’s life.  No matter how harrowing it may appear, cheese-curious friends, we need to get behind the rind.  Join me for a fun-filled, educational evening at Ambassador's warehouse tasting room to gain an appreciation of fromage's exterior, and delight your senses to boot!