Corks & Curds: The World of Washed Rind Cheeses

With rinds that mimic colours in a bucolic sunset, and aromas that seep into every corner of a room, washed-rind cheeses are not often considered subtle. Though washed rind (or smear-ripened) cheeses have earned a bad rap as ‘stinky cheeses’, centuries ago they were considered something of a miracle - a transformative process that occurred when monks rubbed a salt brine solution and alcohol on the rinds of aging cheeses. Science has since caught up, and what was once considered a miracle is actually coryneform bacteria. But even as more bacteria slides under microscopes and lose their mysterious qualities, washed-rinds remain one of the most difficult styles of cheese to recreate in different environments. The bacteria that ripens them cannot yet simply be transplanted in a new place, leaving us with singular expressions of the collision of tradition and place.

To dive into the diverse world of washed rinds, we will be putting together cheeses from the most traditional regions of Europe alongside modern interpretations from New Zealand. As usual for our corks and curds series, we will be selecting wines to pour alongside to allow the cheeses to show themselves in a different light. Because the cheeses are such strong representations of place, we will be seeking out wines that share similar terroir; as the old, and sometimes true, adage goes, “what grows together goes together”.

This class may not be most enjoyable for the fair-weather cheese consumer, but for all true lovers of pungent cheeses looking for an olfactory overload, we would love to welcome you!

The class is being held on Wednesday, March 31 from 6 pm - 8 pm. 6 cheeses will be served alongside 4 wines. The final selections for both will be posted as soon as availability can be confirmed.