Ep 10: Skimming the Surface of Natural Rinds

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Into The Curdverse

26 episodes

3 days ago

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

Into The Curdverse

20 minutes 33 seconds

3 years ago

Ep 10: Skimming the Surface of Natural Rinds

"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.