Crumb & Rind

03/21/2026

We love pairing cheese with beer. We even got to pair cheese with bourbon. So fun to play with flavors!

03/21/2026

We had our first event in Fenway! Our cheese, beer & spirits class was a part of their 13th anniversary celebration
What a great night!

03/18/2026

Hey you! We've got a cheese making class coming up at Independent Fermentations Brewing

Link in comments

03/12/2026

A link to our upcoming class at Trillium in Fenway! Good times!

Celebrate 13 years with a beer & cheese pairing event in partnership with Crumb & Rind!

03/12/2026

Hello! We're back from our winter hiatus. Here's our latest post about Alpine cheese!

Comté vs. Gruyère: What is the real difference? Crumb & Rind explores the history and flavor profiles these Alpine heavyweights

12/19/2025

Our post about Vacherin Mont d'Or, the cheese for the holidays!

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.

12/19/2025

Eglantine’s latest post from her travels!

Eglantine Crumb spends the winter in the Jura, eating Vacherin Mont d'Or cheese with a brown hare named Brune.

12/11/2025

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.

Eglantine Crumb's field notes from her travels from Aosta, Italy to Valais, Switzerland. She talks about fondue, raclette, and Verdant wine.