Thu April 30, 2015
What's Up With That Rind?
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at The Cheese School of San Francisco
(see times)
Bloomy, washed, waxed, herbed… there are so many things going on on the surface of a cheese it’s hard to keep track. If cheese rinds have you stumped, this class aims to give you clarity. You’ll taste a multitude of rinded cheeses side by side and learn the differences between them. What makes a bloomy rind bloomy? Is a washed rind really washed? And with what? What is a rind anyway?! All will be revealed.
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Bloomy, washed, waxed, herbed… there are so many things going on on the surface of a cheese it’s hard to keep track. If cheese rinds have you stumped, this class aims to give you clarity. You’ll taste a multitude of rinded cheeses side by side and learn the differences between them. What makes a bloomy rind bloomy? Is a washed rind really washed? And with what? What is a rind anyway?! All will be revealed.
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The Cheese School of San Francisco
2124 Folsom Street, San Francisco, CA 94110
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