The Rind

by Charlotte Matthai

 

In “The Rind,” we delve into the complex architecture and systems of and related to cheese. Building off of my earlier WAWD?RADIO show, this column will evoke a multi-sensory adventure through the written word, supplemented by occasional imagery and pairing suggestions.

Charlotte Matthai / MArch 2022 / Cheesemonger turned architect. Interests include hiking, sustainability, disaster resilience, and public transit (do I need to say cheese?).

Featured
Bring on the Mold
Bring on the Mold

…a sensory paradox in which smellier is often better, mold is cultivated, and the farther past its expiration date, the more its value grows.

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Digging up the Dirt
Digging up the Dirt

“A cheese is just one small piece of the world – one lump of microbe-riddled milk curds – but each is a point of centuries of tradition.”

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A Crisp and Moldy Cave
A Crisp and Moldy Cave

When I eat cheese, a similar phenomenon occurs. Except, of course, I imagine landscapes and architectural spaces.

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