Crumb & Rind

We love pairing cheese with beer. We even got to pair cheese with bourbon. So fun to play with flavors!

We had our first event in Fenway! Our cheese, beer & spirits class was a part of their 13th anniversary celebration
What a great night!

Hey you! We've got a cheese making class coming up at Independent Fermentations Brewing

Link in comments

A link to our upcoming class at Trillium in Fenway! Good times!

13th Anniversary Beer & Spirit and Cheese Pairing Celebrate 13 years with a beer & cheese pairing event in partnership with Crumb & Rind!

Hello! We're back from our winter hiatus. Here's our latest post about Alpine cheese!

The Alpines: Comté & Gruyère - Crumb & Rind Comté vs. Gruyère: What is the real difference? Crumb & Rind explores the history and flavor profiles these Alpine heavyweights

Our post about Vacherin Mont d'Or, the cheese for the holidays!

Vacherin Mont d’Or - Crumb & Rind Learn why Vacherin Mont d’Or is a winter cheese, how spruce bark shapes its flavor, and what makes it different from other washed rinds.

Eglantine’s latest post from her travels!

The Jura - Crumb & Rind Eglantine Crumb spends the winter in the Jura, eating Vacherin Mont d'Or cheese with a brown hare named Brune.

A page from Eglantine Crumb's field notes- the journal she kept on her adventures home after accidentally getting trapped in a shipping container! Here she describes coming over the Alps to find warmth and melty cheese.

Aosta to Valais - Crumb & Rind Eglantine Crumb's field notes from her travels from Aosta, Italy to Valais, Switzerland. She talks about fondue, raclette, and Verdant wine.