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Mind the Rind: A Cheese Photo Journal

how are cheese rinds made

Back in June 2016, Sarah E Crowder and I both wanted to do something creatively inspired by cheese, as it stands as sculpture.  Artisan cheese, in its essence, is a work of art and craftsmanship.  

I often think that my entire career in cheese has been expression of the first moment the craft really spoke to me: as a nineteen year old cheese-monger at Cowgirl Creamery. I was lucky enough to taste wheels of the same cheese in succession, and note their subtle differences due to their seasonal and handcrafted nature. For example, each wheel of the blue cheese, Bleu D'Auvergne, tasted like a chapter in a story.  Each taste blossomed and rattled images from my memory.  The story's introduction went something like this: a horse (barnyard notes) walks through a meadow (grassy notes) and an apple orchard (fruity notes), and stops at a stream for a sip of water (metallic and flint notes).   This was a moment where cheese was both tangible and esoteric in its experience. I was absolutely giddy with the sensation and the discovery.  Although I knew I could never recreate that specific day, or that wheel of handcrafted cheese, I knew that the inspiration was something worth chasing.

Sarah and I visited Formaggio Essex and Foster Sundry, two cheese shops in the NYC area who generously offered their cheeses as models for our project. We wanted to capture their fermenting momentary essence: a meditation on their rinds, a conversation between the internal paste and the external rind exposed to the elements.  Each wheel houses a wonderland of experience, months of animal, milk, and curd knowledge. I believe the visual cues from the photos reflect this.

Do you have a cheese moment that inspired and committed you to the quest for amazing cheese?  Tag your rind photos #mindtherind on IG, and feel free to share your comments below.

 All photos by Sarah E Crowder, styled by me.

Featured from top to bottom: Corsu Vecchiu: Corsican Sheep Milk Cheese, Garrotxa: Spanish Goat Milk Cheese, Pawlet: American Cow Milk Cheese, Maxorata Pimenton: Spanish Goat Milk Cheese, Gruyere AOP: Swiss Cow Milk Cheese, Flory's Truckle: American Cow Milk Cheese, Spur Blue: American Cow Milk Cheese.

Corsu Vecchiu, Corsican Sheep Milk CheeseCorsu Vecchiu, Corsican Sheep Milk CheeseGarrotxa, Spanish Goat Milk CheeseGarrotxa, Spanish Goat Milk CheesePawlet, American Cow Milk Cheese

Pawlet, American Cow Milk CheesePawlet, American Cow Milk CheeseGruyere AOP, Swiss cow cheeseMaxorata Pimention, Spanish Goat CheeseFlory's Truckle, American Clothbound CheddarSpur Blue, American Cow Cheese



I have had s cheese journal since 2007 when I first became interested in cheese and started teaching about it locally. In the beginning I only collected the labels, but eventually took shots of the inside and out of the cheeses because I couldn’t remember after awhile…none as beautiful as the ones pictured above. you are a talented lover of cheese!

Jessica Sennett

Thank you, Erika! <3

Jessica Sennett

Hi Carl,

I inserted the names of the cheeses above the photos. The title captions I made did not appear, alas.


Erika Kubick

These photos are absolutely stunning as is your description and story of the horse. I can close my eyes and think of it and taste that Bleu. Enchanting.

Carl Roodman

lovely photos. Why didn’t you name the cheeses?

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