I’m just back from NYC, having just finished up the Cheesemonger Invitational competition and I’m about to head to Louisville, KY for the American Cheese Society’s Annual Conference and sit for the Certified Cheese Professional (CCP) exam next week, so I wanted to pop up in your inbox and share some updates!

Trolley Club Pickups & Deliveries Reminder

For Trolley Club members - due to the 4th of July holiday, pickups and deliveries will be happening next weekend - NOT THIS WEEKEND!

Delivery Orders will go out Friday 7/10!

For Pick Up Orders, pick your cheese up:

• Friday, 7/10 & Saturday, 7/11 from 4-10 pm

• Sunday, 7/12, from 12-6 pm

Fancy Ass Butter Party Is Happening (And Yes, It’s Exactly What It Sounds Like)

Life’s too short for sad butter.

If you’ve ever wondered why some butter tastes like warm popcorn, toasted hazelnuts, and pure happiness while the stuff in your fridge tastes...fine, this is your moment. We’re throwing a Fancy Ass Butter Party on Thursday 7/23 at 7pm in the Henceforth Taproom, where we’re giving butter the main-character treatment it has deserved all along.

We’ll taste outrageously delicious butters of varying styles and origins, slather them on excellent bread, pair them with a few delightful surprises, and nerd out over what makes butter worth obsessing over. You’ll leave knowing why butter can cost $30 a pound—and possibly plotting how to smuggle an extra loaf of bread home.

Come hungry, bring your butter-loving bestie, and prepare to have your standards permanently ruined. Because once you’ve had really good butter, there’s no going back.

Snag Tickets

My Time at the The Cheesemonger Invitational aka Cheesemonger Olympics

As many of you know, especially if you have been following along on instagram, I competed last weekend in the Cheesemonger Invitational (CMI) at the Hammerstein Ballroom in Manhattan in NYC. CMI is part competition, part celebration, and part industry reunion for people in the world of artisan cheese.

At its core, it’s a high-energy event where the top cheesemongers from across the U.S. (and this year also from Canada and Belgium) compete in a series of fast-paced, hands-on challenges designed to test real-world cheese skills.

See the competitors here

After 3 days of intense education and programming, the competition took place on Sunday, 6/28, where I spent over 10 hours completing cheese mongering challenges for panels of judges. This involved:

➔ Written Test

➔ Blind Tasting - 5 Protected Designation of Origin Cheeses

➔ Cutting 1/4lbs, wrapping 1/4lbs in paper, and glass wrapping wheels in plastic

➔Aroma Identification - similar to sommelier style test

➔ Perfect Beverage Pairing: 15 minutes to provide a beverage that pairs well with assigned cheese - my cheese was Le Gruyère AOP Reserve 10+ months

I chose to pair the Le Gruyère AOP Reserve with a Genepy aperitif style cocktail I developed (with the tasting help of Alex Davis of Forager Imports and Glenn Hanbury, GM of Henceforth <3 ) that I’m calling “La Désalpe,”. It combines Bordiga Genepy Liquore Naturale with Fever Tree Elderflower Tonic, garnished with a lemon peel and thyme blossom.

Genepy des Alpes (or Génépi) is a traditional, intensely herbal liqueur native to the French and Italian Alps. Named after the Artemisia (wormwood/mountain sage) plants used to flavor it, it features a distinctively herbaceous, slightly floral, and minty flavor profile. It tastes sweet yet aggressively herbaceous, landing somewhere between absinthe and Green Chartreuse.

I included the following write up at my station for the judges:

“ ‘La Désalpe’, my take on a genepy apertif, is designed to pay homage to the incredible alpine meadows and the transhumance that alpine cows undertake each season. Genepy is a liqueur from the alps, made from artemisia flowers. the stong, herbal aromatics can stand up to the robust savoriness of the aged Le Gruyère while the citrus and floral notes lift the cheese and showcase its nuance.”

➔ Perfect Plate Composition: 30 minutes to provide a composed cheese plate for two persons using assigned cheese - my cheese was Quesos Navarro Menonita

I struggled with exactly how to aesthetically showcase the Menonita initially, as its shape is very brick-like. After several iterations, I had a new idea on the train ride up to NYC and completely changed my plan at the last minute. Utilizing patterns from Aztec art, I plated the Menonita with home-made Salsa Fresca, Salsa Pina (pineapple with Chile de Arbol and poblano peppers), toasted corn and toasted corn powder, cherry tomatoes, red onion, jalapeño, fresh pineapple, cilantro, and edible flowers.

I included this write up for the judges:

“Queso Menonita’s history is one of religious persecution, colonialism, and Cultural Syncretism. when Canadian Menonites settled in northern Mexico,Mexican communities took European style traditions and created something uniquely Chihuahuan. this plate pays homage to los Vaqueros, the cowboys, who welcomed those seeking religious freedom and enjoyed this cheese ranchero style with local ingredients.”

Learn More About Menonita

➔ Perfect Bite: 90 minutes to create 100 amuse bouche sized bites featuring assigned cheese, plus 18 bites for the panel of judges - my cheese was Beemster Royaal Grand Cru Gouda

The Royaal Grand Cru, a 12 month aged Gouda that was originally developed for Dutch royalty, was named the Best Cheese in the World at the 2026 World Cheese Awards, so the pressure was on! I chose to go simple, opting for a canapé stylized layered bite of cheese, cranberry relish and dried cranberry, fresh fennel, a Marcona almond and a fennel frond on top.

And I included this write up:

“‘Koningsdag’ (King's Day) is the Dutch spring national holiday celebrating the birthday of the reigning monarch of the Netherlands. As the Royaal Grand Cru was developed specifically for the Royal Court of the Netherlands, this bite is intended to showcase the indeed regal intensity of the cheese contrasted against sharp and bright flavors you might find in a Dutch spring farmer’s markt.”

CMI finalists take the stage to begin the finals rounds

After the preliminary rounds had been completed by all 50 competitors and judged, I must admit I was feeling pretty out of my depth. I was so impressed with my fellow mongers, their skills and their creations, that I found myself pretty intimidated. I royally flopped during the cut and wrap rounds, and lost confidence in my parings. So when we gathered to hear the results from the first part of the day, I was pretty flabbergasted to hear the results over the loud speaker.

“Winner of Perfect Beverage with a perfect score- Kara McGrath”

“Winner of Perfect Plate - Kara McGrath”

“Second competitor to make the finals - Kara McGrath”

So I hauled my butt onto the stage and was joined by five other women - the first time ever for an all women finalist panel- and then faced down another 2 hours of challenges, this time in front of an audience of 1500 people.

Over the course of the finals, the six of us were challenged with cheese trivia, blind taste tests, speed cuts, speed wraps, perfect weight cuts, on the spot sensory analysis and salesmanship - all with the encouragement and noise of an area full of cheese fans. It was absolutely wild, to say the least. I’m pretty sure I drank six bottles of water from sheer anxiety. At one point all six of us finalists left the stage and sprinted to the bathroom for respite, all of us feeling the heat.

Hanna Lee (winner) on the left, and the rest of the finalists for CMI 2026

Ultimately, I placed 6th! And I am pretty darn proud - being a first time competitor, not having a traditional cut-to-order counter at my disposal, with significantly less experience than a majority of the wonderful folks there - that I not only made the finals but outright won two categories that really mean a lot to the actual day to day work that I do.

Hanna Lee, the winner of the cheesemonger invitational, is a force to be reckoned with. She also won the Young Cheesemonger’s competition in Bern, Switzerland last November. I am lucky to have spent the day watching her absolutely crush every challenge we faced like a cheese assassin. She is the real deal, people.

Coming out of CMI, I feel equal parts exhausted, inspired, and wildly grateful. I learned so much—not just about cheese (though my brain is now dangerously full of milk chemistry, pairing ideas, and tasting notes), but about what it means to really care about this craft at a high level. Being surrounded by such talented, generous, slightly unhinged-in-the-best-way cheesemongers was the real gift. Everyone I met reminded me that this world is built on curiosity, generosity, and a shared belief that cheese is never “just cheese.”

It’s a privilege to evangelize such gorgeous artisan products that have literally shaped history and cultures, and the hard working magicians that create them for us. And I hope to be able to keep talking all of your ears off about cheese for a long while. Next week, I’m off to the American Cheese Society’s Annual conference to take my big test and again eat all the cheese. Keep up with me on instagram if you want to see more cheese than you ever. thought possible in one place. Have a wonderful, safe holiday weekend and as always,

Keep it cheesy!

Kara

Paste & Rind at Henceforth is a GO!

Cheese slates are flying out of the kitchen over at Henceforth, now available every day in any of Henceforth’s spaces! Our inaugural cheese slates feature three Paste & Rind classics with our well-loved accompaniments. We’ll be changing up the cheeses monthly, as well as adding some special cheeses and new accompaniments soon, so stay tuned!

Check out the Menu!

Trolley Club is back and pick ups are this weekend!

With Henceforth’s support, I’ve been able to bring back Trolley Club - Paste & Rind’s monthly cheese subscription! Club members can pick up their cheese this weekend - Friday, Saturday, and Sunday - I’ll be at Henceforth on Friday and Sunday to chit chat!

Take a look at May’s selections and get excited!

We’re pairing these cheeses with a Strawberry Lavender Lemon Zest Preserve and Rustic Bakery Sea Salt Flat Bread Bites, as well as a DELICIOUS Bordeaux Blanc from Château de Ricaud (54% Sauvignon blanc, 46% Sémillon).

JoinTrolley Club! Sign up by the 25th of May to get in on our June collection!

Join Trolley Club!

May is American Cheese Month!

In the cheese world, May is when we take special time to celebrate American cheesemakers. This campaign, created and championed by the American Cheese Society, aims to raise awareness of the amazing cheeses we have throughout this country and build up recognition and demand for their craft. Of course, this cause is near and dear to my heart, so I’m doing some fun events to get great American cheese into mouths!

Paste & Rind x The Organic Butcher of Bethesda

Cheesemonger extraordinaire Beth Pershing of The Organic Butcher of Bethesda and I are teaming up to sample some very special, rare, hard to get cheeses from some of our favorite American cheesemakers. Come visit us for samples, stories and wedges to take home Friday May 15th 3-6pm and Friday May 22nd 3-6pm! The Organic Butcher has an amazing selection of artisan cheeses so I am honored to be taking the helm to celebrate some American makers!

Guided Tasting for American Cheese Month at Hill’s Kitchen!

This time on a Saturday (May 16th) and offering TWO sessions, I’ll be back with my besties at Hill’s Kitchen with four amazing American cheeses from makers who have helped shape the American cheese scene! Tastings will be held on Friday May 16th at 11am and 1pm. Snag those tickets fast, this one is sure to fill up!

American Cheese Tasting Tix

Thats all for now - I’ll keep you updated as more events come along - it’s about to be a very cheesy spring:)

Keep it Cheesy,

Kara

When one bar closes…

Happy Spring, cheese friends! Let’s catch up, it’s been a minute!

As I am sure you are aware, Paste & Rind officially closed our Tasting Bar and Cheese Counter at 904 H Street last December/January. December 2025 was probably the most difficult month of my life, between the emotional turmoil, the sheer volume of folks coming in to visit us before the end (thank you! it was so crazy!), the very real money crunch, followed up by family health issues (everyone is fine now! huzzah!), I just couldn’t get my bearings for quite some time.

Since closing the bar, I’ve had a few cool events - moderating an author talk with Trevor Warmdahl at the wonderful Bold Fork Books, teaching a few small classes with at my dear pals’ fancy kitchen supply store Hill’s Kitchen - but I’ve mainly been trying to piece together what the future framework for Paste & Rind could look like, physically, spiritually, legally, etc. It’s taken some thought, some conversations, negotiations (money, UGH), and some serious cheese snacking. And I’m happy to report that I am ready to get back on the cheese horse again and announce…

Another bar offers an opportunity!

I’ve teamed up with Henceforth, the wonderful H Street neighborhood third place - think brewery/tap room, wine bar, gathering place what have you to bring the best artisanal cheese back to the community! We’re calling it a “residency”, where starting this weekend(Friday 4/17!), when you visit Henceforth, you will find Paste & Rind (aka moi) curated cheese slates on the menu! I’ll be curating a rotating selection of cheese slates, paired with Henceforth beers and wine offerings, focusing on al things you’ve come to know as Paste & Rind signatures: seasonality, quality, cohesion, and of course aesthetics.

So yes, Paste & Rind is back!

In this new phase of Paste & Rind, I, Kara, am now functioning as a sort of “freelance cheesemonger consultant” - basically a job I just made up, and yes, I know this is slightly rediculous but also totally cool. In addition to the residency at Henceforth, you will be able to find me popping up at different spots throughout the DC area - slinging cheese, waxing poetic about sustainable farming, and teaming up with other small businesses that are working hard to make it happen in this absolute hell carnival that is the retail environment in 2026. Small businesses helping small businesses, and I still get to talk about cheese!

And yes, I am bring back Trolley Club!

And for all you lovely cheese friends who have been missing your monthly fix, I’ve teamed up with Henceforth Brewing to revive the Trolley Club in the same format you know and love, just out of a new home!

Each month, you’ll still receive a curated selection centered around standout cheeses, with optional pairings and tasting notes designed to guide you through each bite. And you will pick up your cheese bundles from Henceforth’s wine bar the first weekend of the month! I’m working on adding more offerings and special perks as we get this thing relaunched, so stay tuned for more on this later this and next week!

Spots are limited and tend to fill quickly, so we recommend grabbing your spot soon. Once you’re in, you’ll have full flexibility to skip, pause, or manage your membership anytime.

Join May's Trolley Club

So basically… I owe you all a lot of thank yous!

From an uncomfortable and uncertain winter, I am so thrilled to be cruising into a spring of action and opportunity- and I wouldn’t be able to do this without all of your support! The Paste & Rind community lifted me up and carried me through a pretty wild period, and it is because of all that love and support that I am able to find new partnerships. All of you pitching me ideas, bringing up P&R to your favorite local haunts, connecting me with fellow cheese advocates - I am so grateful to you. And I am so thrilled to find a footing that allows me to stay on H Street. Thank you in the absolute cheesiest way possible, and stay tuned for more cheese related news coming your way!