Today my SP company did a virtual Wine & Cheese event. Two bottles (Malbec & Sauvignon Blanc) were sent to me last week, and this week two cheeses (Bucheron & Cheddar).
First time enjoying what this is all about. Sample the wine, feel its taste, and try the cheese, then mix them up.
Cheese term I learned: Rind. The outermost layer of the cheese, waxy looking and feel. Usually edible.
I've recorded it.
I hope this could help in my creative culinary skills. Being able to discern different wines/cheeses.