About Crumb & Rind

About Crumb & Rind

I’m Jennifer Tolliver, and I’m the editor of this website, and the public face of Crumb & Rind. I’m the one you’ll communicate with and see out and about. But rather than just talking about myself, I wanted to properly introduce Crumb & Rind.

Crumb & Rind is, on the surface, a place to learn about cheese. Sometimes we venture into food and drink more broadly, with the occasional bit of crafting for fun.

That’s what it is on the surface, and in some ways, that’s all anyone needs to know. However, if I left it at that, I’d be omitting something important.

With permission from the actual Crumb and Rind, I’ll share a little more. While they won’t be hosting events themselves, they are deeply involved behind the scenes, especially in the research we will be sharing on our blog.

Crumb & Rind

Ms. Crumb and Mr. Rind are the true founders. I was only invited to join them recently. They have been compiling information and writing about cheese, but felt that their information was a little incomplete and they weren’t sure how to share it. So earlier this year, I believe it was March 2025, Eglantine Crumb contacted me about joining them in their project. She and her partner, Aritz Rind, had been watching me from afar in my cheese career and decided I was what they were looking for in a partner to fill in the few gaps. 

They both enjoy keeping a low profile. But I think they’re amazing and deserve at least a small introduction.

The Partners

Eglantine Crumb is a self-taught cheesemaker, cook, and baker. She lives in the Yorkshire countryside but has traveled widely. She enjoys a quiet life, but often takes trips to London, mainly to explore the food scene. Her writing focuses on recipes, pairings, and the relationship between cheese, animals, and the land.

Aritz Rind is a little more elusive, we think on purpose. He is an affineur and a microbiology enthusiast. He’s passionate about politics and his perspectives on cheese are unlike anything I’ve heard before. He will focus on more of the scientific and sometimes philosophical side of cheese. 

As for me, I’ve been asked to bring a human perspective. I’ll share history and folklore, current politics and economics, and discussions on the challenges and triumphs of today’s artisanal cheese world.

Our conversations may sometimes be a bit odd, but they’re always a heartfelt exploration of cheese and the world around it.