Tomorrow I am going to post the inaugural edition of a new feature on Gastronormous called The Culture Club. Every month I am going to get a couple friends together to help me explore a single category of cheese. What constitutes that “category” is rather loose. It can be a style of cheese, a region, or a characteristic. For example, cheddar, blue, hard, or Spanish would work as fodder for The Culture Club.
For the first installment, we are going to jump right into the deep end of the curd pool. We are going to explore washed rind cheeses, from the user-friendliest of these stinkers, to the truly olfactorally punishing. We will not only explore the type of cheese, but also the best accompaniments, in food and beverage.
Tune in tomorrow to learn everything you wanted to know but were afraid to ask about mysterious and , I’ll admit, slightly scary, washed rind cheese!
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