Classic Class: Rind 101 — What's Edible, What Isn't? $75

That coating on your cheese isn't just packaging — it's part of the story, and sometimes part of the meal. Rinds form in wildly different ways: some are washed by hand over weeks, some bloom naturally with cultivated molds, some are simply wax or cloth meant to protect what's underneath. Each tells you something about how the cheese was made, how it was aged, and what to expect when you cut into it.

We'll work through a range of rind types by sight, smell, and taste, learning the visual and textural cues that separate a rind worth eating from one better left on the board. You'll leave with a working framework for sizing up any rind you encounter — no more guessing, no more waste.

To fully participate in the class:
1. Reserve your ticket through Eventbrite! Purchase one ticket for each member of your party. The ticket price includes admission for one as well as a cheese plate and accompaniments for one.
2. Show up on the day of class! Class will begin at 7:30pm. This is a standing event in our retail learning setting. The duration of the class is about an hour and a quarter. After class, there will be time to shop our expansive product selection (at a 10% discount!).
3. This event is for 21+. Our staff ill check IDs at the door.
IMPORTANT NOTE: Please reach out to classes@formaggiocambridge.com when you make your reservation if you or a member of your party has any food allergies or dietary restrictions or requires seating. Our classroom coordinator will help you to determine if the class can be modified to accomodate your needs. The health and safety of our guests is a priority for us.
CANCELLATION POLICY: If you are unable to attend a class, please let us know at least 72 hours before the class is scheduled to take place and we will give you a full refund or a credit for a future class. If you don't let us know in advance of the class, you are not entitled to any refund or credit.