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Josh Windsor is an affineur and the Senior Caves Manager at Murray’s Cheese in New York City, where he actively nurtures and ages the Cave Aged line of specialty cheeses including the 2019 American Cheese Society (ACS) “Best in Show” winner Stockinghall Clothbound Cheddar and the 2022 World Cheese Awards “Best American Cheese” winner Greensward. Always curious about how cheese ages, Josh is an active member of the community biology lab, Genspace, where he explores the microbial world of cheese rinds. Josh shares his love of all things dairy by teaching cheese appreciation, science, and history at Murray’s Cheese and sensory evaluation at Cornell University’s cheese short courses.
Why Does Cheese Taste Better At Room Temperature?
Leave it to noted gourmand and cheese lover Jean Anthelme Brillat-Savarin to deftly capture both the anatomical accuracy and intoxicating romance of experiencing flavor. In his 1825 treatise, Physiologie du Goût (The Physiology of Taste), Brillat-Savarin breaks down the experience of eating a peach: “He who eats a peach. … is first of all agreeably […]
What Causes the Bloomy Rind on Brie and Camembert?
Learn the science behind bloomy rinds with an affineur. As the French literary realist Gustave Flaubert reached the end of his life, he quipped to his niece, “Sometimes, I think I’m liquefying like an old camembert.” This oozing trait of camembert, and all its bloomy-rind kin, develops as the cheese ages: a mature camembert or […]
It’s Time to Change Our Rind: An American Affineur Responds to the Camembert Crisis
Photography by Josh Windsor “French Cheese Under Threat” read the report from the French National Center for Scientific Research (CNRS) on January 16th, 2024. In the ensuing weeks the findings of the report have been picked up around the globe. As is often the case when reporting on the impact of discoveries in microbiology and […]
