Crumb & Rind

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.

Please check out our recent articles about seasonal food: Port and Stilton, and funky washed rind cheese. Click on the link in our bio. Raclette and fondue soon to come, including a story from Eglantine about her time exploring the Alps! 🧀 🫕

Our piece on Port- to go along with our post on Stilton. Just in time for the holiday season!
I'm not a sweet beverage fan normally, the combination is a revelation!

Port - Crumb & Rind A follow up to the Crumb & Rind post about Stilton, this article discusses port wine's history and pairing tips.

Our latest blog post is about Stilton! Our next post about Port is soon to follow. Please comment and share!

Stilton - Crumb & Rind Stilton is a blue cheese from England, perfect for cold winter nights. Crumb & Rind tells its story and gives tasting hints

Our Crumb & Rind FB business page is alive!

Tinned Fish - Crumb & Rind Tinned fish is having its moment! Learn how conservas are pantry staple worth celebrating, from Napoleonic innovation to Girl Dinner glory.