Rind & Reverence

Tasting notes of the Curator

This bundle is an homage to the old ways—the cheeses made quietly in caves, on farms, by hand. Crottin de Chavignol opens the selection with its dry rind and sharp interior, a small but mighty goat cheese that evolves with age: from citrusy and bright when young to dense, nutty, and mineral-laced as it ripens.

Picodon d’Ardèche adds another layer of goaty intensity—smaller, firmer, and often a little wild on the nose. Its name, from the Occitan word for “spicy,” refers to the mild tingle it leaves on the palate. Brie de Meaux Fermier Edmond de Rothschild AOP brings soft, bloomy opulence: raw cow’s milk turned into velvet, with subtle mushroom notes and a deep creaminess.

Next, the world-famous St. Marcellin IGP by La Mère Richard, a cheese that arrives in a terracotta ramekin and ripens to a spoonable, silky consistency. It’s nutty, lactic, and ever-so-slightly funky—best eaten with a spoon or mopped up with bread. Finally, Chaource Fermier AOP, a cylindrical, double-cream cow’s milk cheese from Champagne. Under its white rind, it hides a chalky center surrounded by a creamy ring that deepens in flavor as it matures.

What’s in this bundle

• Crottin de Chavignol
• Picodon d’Ardèche
• Brie de Meaux Fermier Edmond de Rothschild AOP (New Stock)
• St. Marcellin IGP by La Mère Richard
• Chaource Fermier AOP

Pairings and Suggestions

This bundle is ideal for a rustic wine night, a countryside-style apéro, or an elegant after-dinner cheese board.

• Serve all cheeses at room temperature—let them sit out for 30 to 45 minutes before serving.
• Pair with bread: crusty sourdough, seeded baguette, or fig walnut loaf.
• Condiments: dark honey, fig preserves, or a smear of grainy mustard go beautifully with the stronger cheeses.
• Wine pairings:
  • White: Chardonnay (unoaked), Sancerre, Champagne
  • Red: Pinot Noir, Beaujolais Villages, or light Rhône blends
• Serve with: cornichons, grapes, raw almonds, or poached pears for added contrast.

The Poetry of the Rind

There’s a quiet kind of reverence that raw milk cheeses demand—slowness, warmth, and attention. These are not rush-hour cheeses; they carry the scent of wooden shelves, stone cellars, and hand-flipped aging wheels. Rind & Reverence offers not just taste but time—a map of milk transformed. From the Loire Valley to Ardèche, from Champagne to Île-de-France, this bundle pays homage to the way cheese was always meant to be: alive, evolving, and rooted in place.

Storage Instructions

Refrigerate all cheeses upon arrival. Remove from the fridge 30–45 minutes before serving. Wrap leftovers in wax paper or cheese paper and store in the vegetable drawer. Consume within 5–7 days of opening for best quality.