Floras struggle to survive and thrive.

Over the years, I’ve always been mesmerised by the rind of cheeses. Thousand of microscopic organisms, all unknowingly working towards one objective ‘Protect the paste!’. When I first learnt about the complex biomes within the rinds, I couldn’t help but imagine these tiny protectors waging an ever-evolving war against good and bad bacteria. Now, my view is a little different. Balance. Ying and Yang. The dance of these communities working together to survive their surface environmental changes.

You can learn a lot about watching, smelling and tasting rinds. For me, it’s a perfect way to understand where that cheese grew old. The pretty pattern that Geotichum leaves on a complete Chilcote Brick. The powdery, velvety rind on a St. Nectaire which will always instantly transport me back to Bridget’s farm in Auvergne region of France.  The unmistakable oily waxy rind underneath a freshly disrobed Westcombe.

For all these cheese surfaces are almost like reading a Poker face, they are tells, which hold the first clues of what your taste buds may experience beneath.