<p>"Natural Rinds" is a big banner, encompassing a wide range of semi-firm to hard cheeses--everything from Asiago, Beaufort and Cheddar to Pecorino, Roncal and Tomme. Here we talk about what goes on inside the rind, and why it matters what's on it. Show notes <a href="http://intothecurdverse.com/2022/09/28/ep-10-skimming-the-surface-of-natural-rinds/" target="_blank">here</a>.</p>

"Natural Rinds" is a big banner, encompassing a wide range of semi-firm to hard cheeses--everything from Asiago, Beaufort and Cheddar to Pecorino, Roncal and Tomme. Here we talk about what goes on inside the rind, and why it matters what's on it. Show notes here.

<p>"Natural Rinds" is a big banner, encompassing a wide range of semi-firm to hard cheeses--everything from Asiago, Beaufort and Cheddar to Pecorino, Roncal and Tomme. Here we talk about what goes on inside the rind, and why it matters what's on it. Show notes <a href="http://intothecurdverse.com/2022/09/28/ep-10-skimming-the-surface-of-natural-rinds/" rel="noopener noreferrer">here</a>.</p>

Ep 10: Skimming the Surface of Natural Rinds

Ever been overwhelmed at the cheese counter? Wondered how milk becomes cheese? Just generally curd-curious? Enter the curdverse, where we tackle (almost) everything you ever wondered about cheese but were afraid to ask. https://linktr.ee/intothecurdverse

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Ep 10: Skimming the Surface of Natural Rinds

Ep 10: Skimming the Surface of Natural Rinds