Jerome Tabarie

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In 2007 I fell in love with cheese! Working with cheeses from all over Europe, I became a cheesemonger. I’ve also had a stint at cheese making so I’ve experienced the hardship and passion that goes into creating a great cheese. 

My passion for good bacteria led me to become a food safety professional teaching many a food handler both the dangers of bad bacteria and the beauty of good bacteria in our cheeses. 

I’ve appeared on Channel 4’s Sunday Brunch  over 10 times where I had buckets of fun presenting fantastic artisan cheeses to inspire viewers, many of them I would love to have on this site as things move forward. 

Like makers of artisan cheeses, I intend to have as little impact on the environment as possible with this venture. 

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Why Rindwash, You are the cheese?

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I came up with this name and motto in 2011 when I decided to be a Food Safety trainer, it is inspired from a technique used to create the right conditions to encourage optimum maturation in some cheeses, to me cheese is just like us, like cheese we all ripen and blossom when placed in the right circumstances which I am hoping to create with this website.