About Jennifer Tolliver
Hi, I’m Jennifer Tolliver. and I’m excited to share my latest adventure with you. Welcome to the Crumb & Rind journey!
It’s been quite a journey already! Before all this, I was a lawyer, a Navy linguist, a stay-at-home mom, a bartender, a farmer, a baker, a cheesemaker at Boxcarr Handmade Cheese, a cidery sales rep, and a farmers market vendor. In meantime, I studied mushroom cultivation, permaculture, foraging, and completed the 12 week course at Ballymaloe Cookery School. These days, I am behind the cheese counter at Formaggio Kitchen, in Cambridge, Massachusetts.
Joining Crumb & Rind is the natural next chapter in a life built around curiosity, connection, and craft. As a matter of fact, I have always wanted to combine all of my interests, and share it with others. Nowadays, I am excited to plan classes that revolve around yummy snacks, but weave in science, history, art & crafts, literature, magic, and a bit of mischief.
As far as food people go, I am and will always be a bit of a novice. I am not someone who was born being able to pick out flavors in a wine or cheese. In fact, it’s where I struggle the most. Sometimes the food world can be very intimidating, and I hope to make it less so. As a young mom, whether I was a student or busy working, I mostly cooked the same few dishes for my kids, with varying success. I’ve improved, but I very much relate to the weeknight cooks out there. But I have always loved good, wholesome food.
Cheese isn’t just food, it’s human resilience and pleasure combined. During every class I teach, I pay homage to those who came before. I believe in cheese boards that honor the makers and farmers behind each wheel. I love their history and culture, and in giving people somewhere to taste something real.
If you’d like to learn more, take a class, or talk about just about anything, I’d love to hear from you. Please fill out the form below, and we’ll be in touch!
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