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Behind The Rind

Go underground with our Caves Team and get the latest updates on all of our homegrown cheeses! Check out Behind the Rind, our regular in-depth report on new favorites and old classics from our caves. Featuring background and history on our cheeses from Josh Windsor, and cheesy science from Krista Jacobsen, Behind the Rind is your destination for the inside scoop on the current state of our cave cheeses, how they came to us, and why they taste so good.

VOLUME I

Loire Valley Cheeses

Featuring an up-close look at what happens inside our Bloomy Cave, this profile on Loire Valley cheeses gets into some cheesy science with one of our favorite fungi, Geotrichum candidum, and why some bloomy rind cheeses receive a special treatment of ash.

VOLUME II

Hudson Flower

Dive into some cheesy science with a look at the intricate flavor profile of our Hudson Flower! Plus, get an in-depth understanding of what makes sheep’s milk cheese so special.

VOLUME III

Hollander

In this edition of Behind the Rind, we’re talking about Hollander and its wide range of expressions. Plus, why it’s called an “ugly duckling cheese,” and how the Natural Rind Cave allows cheeses’ true, delicious nature to emerge over time.

VOLUME IV

Annelies

You’ve tried our famed Annelies, now take a look at the history behind the wheel, and of course, the cheesy science behind what gives Annelies and some other favorites their signature crystalline crunch.

VOLUME V

Champlain Valley Organic Triple Cream

Love Vermatcha, our latest Caves cheese? Check out its creamy origins! We’re diving into the story of beautiful bloomies like this one, and the cheesy science behind cream lines.

VOLUME VI

Project X

Get the inside scoop on this beloved Caves cheese, from the story behind the experiment and cheesemaking process to the cheesy science that happens in our Alpine Cave.