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Curd Herd: 16--Explore Washed Rind Cheeses

October 16th, 2018 6:30pm - 8:00pm

Launching Oct.16: The Curd Herd Ongoing cheese classes with a pro.  (registration link below)

Your cheese habit.  Shouldn't you feed it?  First night's topic is washed rinds. Among them, Goat Rodeo Bamboozle, washed rind goat's milk cheese, winner at 2018 American Cheese Society judging.  

JOIN US in the first of an ongoing series of tastings with a pro. Topics will be narrow. Cheeses will be top-ranked, artisanally made, mostly American. OUR GUIDE: Matt Rychorcewicz--(rye-hor-kev-itch)-- Matt's an American Cheese Society Certified Cheese Professional, has experience buying cheese and calls himself an all-around curd nerd. He's learned a thing or two making cheese for award-winning Goat Rodeo Farm and Dairy in Allison Park.   

OPENER: Washed Rind Cheeses

WHERE: East End Brewing Company, Larimer 147 Julius Street Pittsburgh, PA 15206

TIME: 6-8 pm

DATE: Tues. Oct.16

FEE: $10 for generous tastes of 5 top-ranked cheeses-- you buy the beer. *The tab for future tastings will vary, depending on host, menu and venue. Affordability is the point, though. We want to feed that habit of yours, with everyone coming regularly.  

FIRST MEETING: Matt will take us through the washed rind family of cheeses: "Their texture can be hard or soft," he says, "but all have in common a beautiful aromatic rind that got that way being washed with brine that encourages the growth of brevibacterium linens." Matt Rychorcewicz: "Get ready to dive deep  and explore what makes each cheese unique and how they are connected."  

Brevibacterium linens doesn't fall trippingly from your tongue? By evening's end it will. We will taste a bunch of the flavorful little microbes on washed rinds from Pennsylvania, ACS winners both, and winners from other parts of the country, including the 2018 Best in Show. 

Register Now!  

Make our first Curd Herd a stampede. 

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