What is Washed-Rind Cheese?

Washed-rind cheese is a soft cheese with a distinctive orange or reddish rind. The rind is created by washing the cheese's surface during aging.

This washing process gives the cheese its strong aroma and bold taste. Cheesemakers use brine, beer, or wine to wash the cheese, which encourages the growth of helpful bacteria.

These bacteria create the cheese's signature smell and color. They offer a range of flavors, from mild to very strong.

Some well-known examples include Epoisses, Taleggio, and Limburger. Despite their strong smell, many washed-rind cheeses have a surprisingly mild taste.

History and Origin

Washed-rind cheese has a rich history dating back centuries. Its origins are closely tied to European monasteries and traditional cheesemaking practices.

The Birth of Washed-Rind Cheese

Washed-rind cheese emerged in Europe during the Middle Ages. Monks discovered that washing cheese rinds with brine or alcohol enhanced flavor and extended shelf life.

This technique led to the creation of distinctive cheeses with orange-hued rinds and pungent aromas. Early examples included Époisses and Limburger.

Cheesemakers found that regularly washing the rinds encouraged beneficial bacteria growth. This process resulted in softer textures and complex flavors.

Influence of Trappist Monks

Trappist monks played a crucial role in developing washed-rind cheeses. Their monasteries became centers of cheese innovation and production.

The monks' dedication to craftsmanship and self-sufficiency led to the refinement of washing techniques. They experimented with different brines and alcohols, creating unique flavor profiles.

Many European Protected Designation of Origin (PDO) washed-rind cheeses trace their roots to monastic traditions. These cheeses maintain strict production standards to preserve their historical authenticity.

Trappist monasteries continue to produce renowned washed-rind cheeses today. Their methods have influenced artisanal cheesemakers worldwide, ensuring the style's enduring popularity.

Production Process

Washed-rind cheese production involves specific bacteria, brining methods, and careful aging. These steps create the distinct flavors and textures of these cheeses.

The Role of Bacteria in Cheese Making

Bacteria play a crucial role in washed-rind cheese production. Cheesemakers use Brevibacterium linens, a key bacteria that gives the cheese its orange rind and strong smell.

Cheesemakers add this bacteria to the milk or cheese surface. As it grows, it breaks down proteins, creating the cheese's unique taste and smell.

Other bacteria types may also be used. They help develop flavors during aging, and the mix of bacteria affects the final cheese characteristics.

Brining and Washing Techniques

Brining is an important step in washed-rind cheese making. Cheesemakers soak the cheese in saltwater brine, which adds flavor and helps preserve the cheese.

After brining, the cheese is washed regularly. This can be done with:

• Saltwater
• Beer
• Wine
• Other liquids

Washing keeps the rind moist and encourages bacterial growth on the surface. The type of wash affects the final flavor and color of the rind.

Curing and Maturation

Curing and maturation are key to developing washed-rind cheese flavors. This process can take weeks to months.

High humidity is important during aging, as it helps the bacteria grow on the rind. Cheesemakers control temperature and humidity carefully.

As the cheese ages, it develops its:

• Texture
• Flavor
• Aroma

The rind becomes sticky and orange. Inside, the cheese softens and gains complex flavors. Aging time varies by cheese type and desired taste.

Characteristics of Washed-Rind Cheeses

Washed-rind cheeses have unique traits that set them apart from other cheeses. They are known for their strong aromas and complex flavors. The textures can range from soft and creamy to firm.

Aroma and Flavor Profiles

Washed-rind cheeses have a distinctive aroma that can be quite strong. Many people describe it as "funky" or "pungent". This smell comes from the bacteria on the rind.

The flavors are often bold and complex. They can be meaty, earthy, or even slightly sweet. Some common taste notes include:

• Savory umami
• Nutty
• Fruity
• Tangy

As these cheeses age, their flavors become more intense. The ripening process creates new flavor compounds over time.

Texture Variations

Washed-rind cheeses can have different textures. Some are soft and spreadable, while others are firm enough to slice.

Soft types:

• Creamy and smooth
• Can be almost runny when ripe
• Often have a sticky rind

Firmer types:

• Dense and compact
• May have small holes or "eyes"
• Can be crumbly when aged

The texture changes as the cheese matures. Young washed-rind cheeses are often firmer. As they age, many become softer and creamier, especially near the rind.

Moisture content plays a big role in texture. Cheeses with higher moisture tend to be softer. The washing process helps keep moisture in the cheese as it ages.

Popular Varieties

Washed-rind cheeses come in many delicious forms. Some are soft and creamy, while others are firm with complex flavors. Let's look at a few well-known types.

Epoisses de Bourgogne and Taleggio

Epoisses de Bourgogne is a French cheese with a strong aroma. It has a soft, creamy texture and reddish-orange rind. The flavor is rich and meaty.

Taleggio comes from Italy. It has a thin, pinkish-gray rind and a semi-soft interior. The taste is mild and slightly fruity. Taleggio melts well, making it great for cooking.

Both cheeses pair nicely with red wines. They're often served on cheese boards or used in recipes.

Gruyère and Appenzeller

While not typically considered washed-rind cheeses, both have washed-rinds.

Gruyère is a Swiss cheese with a firm texture. It has small holes and a golden-brown rind. The flavor is nutty and sweet, becoming more complex as it ages.

Appenzeller is another Swiss cheese. It has a hard texture and a dark brown rind. The taste is spicy and tangy due to the herb brine used in washing.

These cheeses are popular for melting. They're often used in fondue and grilled cheese sandwiches.

Limburger and Munster

Limburger is known for its strong smell. It has a soft, sticky interior and tan rind. The flavor is mild and creamy, despite the pungent aroma.

Munster cheese originates from France. It has an orange rind and a soft, smooth texture. The taste is mild when young but becomes stronger as it ages.

Both cheeses have a rich flavor. They're often spread on bread or crackers. Beer is a common pairing for these bold cheeses.

Pairing Washed-Rind Cheese

Washed-rind cheeses have bold flavors that pair well with specific drinks and foods. The right pairings can enhance the cheese's taste and create a balanced flavor experience.

Selecting Wines and Beers

Burgundy wines are a classic choice for washed-rind cheeses. Their fruity notes and acidity cut through the cheese's richness. Pinot Noir, with its light body and red fruit flavors, works well with milder washed-rind varieties.

For white wine lovers, Pinot Grigio offers a crisp contrast to the cheese's strong flavors. Its light, refreshing taste balances the cheese's pungency.

Beer drinkers can try Belgian ales. Their complex flavors and slight sweetness complement the cheese's robust character. The beer's carbonation helps cleanse the palate between bites.

Cabernet Sauvignon pairs nicely with stronger washed-rind cheeses. Its bold tannins stand up to the cheese's intense flavors.

Complementary Foods

A cheese board featuring washed-rind cheese can include several complementary items. Fresh fruits like apples or pears provide a sweet contrast to the cheese's savory notes.

Dark breads, such as pumpernickel or rye, offer a hearty base for the cheese. Their dense texture and slight bitterness balance the cheese's creamy consistency.

Nuts like walnuts or almonds add a crunchy texture. Their mild flavors don't overpower the cheese.

For a creamy contrast, serve a mild cheese like Camembert alongside the washed-rind variety. This allows tasters to compare different cheese styles.

Serving and Storage

Proper storage and serving techniques are crucial for enjoying washed-rind cheeses at their best. These steps help maintain the cheese's quality and bring out its unique flavors and textures.

Proper Storage Conditions

Washed-rind cheeses need careful storage to stay fresh. Keep them in the refrigerator at 35-45°F (2-7°C).

Wrap the cheese in wax paper or cheese paper, then place it in a loose plastic bag. This lets the cheese breathe while keeping it moist.

Don't store washed-rind cheeses for too long. Their soft rinds can break down quickly. Use within 1-2 weeks of purchase for the best taste and texture.

Avoid plastic wrap, as it can trap moisture and change the cheese's flavor. If the cheese comes in a special wrapper, keep it in that until ready to eat.

Serving Temperatures and Techniques

Washed-rind cheeses taste best when served at room temperature. Take the cheese out of the fridge 30-60 minutes before eating. This allows the flavors and aromas to develop fully.

Cut only what you plan to eat. Leave the rest whole to keep it fresh.

Use a cheese knife or wire to slice through the soft texture.

Serve washed-rind cheeses on a wooden board or plate. Pair them with crusty bread, fruits, or nuts. These pairings can balance the cheese's strong flavors.

Some people like to eat the rind, while others prefer to remove it. The rind is edible and adds to the cheese's complex taste. Try both ways to see what you like best.

Cultural Significance

Washed-rind cheeses hold an important place in many culinary traditions. These pungent varieties are prized for their complex flavors and aromas.

Washed-Rind Cheese in Culinary Traditions

Washed-rind cheeses, also known as smear-ripened cheeses, have a long history in European cuisine. Their strong scents and flavors make them popular choices for cheese plates and pairings.

Many cultures embrace these "stinky cheeses" as delicacies.

In France, Époisses is considered the "king of cheeses" despite its pungent aroma. Germany's Limburger has inspired jokes about its smell but remains beloved.

The British cheese Stinking Bishop gets its name from its strong odor. It shows how these cheeses become part of local identities.

Washed-rind cheeses often appear in traditional recipes. Their intense flavors add depth to dishes like fondue and raclette. Some pair them with fruit or honey to balance the strong taste.

Cheesemakers take pride in crafting complex flavors through careful washing and aging. This makes washed-rind varieties prized artisanal products in many regions.

Washed-RInd vs Bloomy Rind Cheese

Washed-rind and bloomy rind cheeses are two distinct types of soft cheeses. Each has its own unique characteristics and production methods.

Bloomy rind cheeses have a white, fuzzy exterior. This rind forms when cheesemakers spray the cheese with a mold culture. Popular examples include Brie and Camembert.

Washed-rind cheeses have a sticky, orange-colored rind. Cheesemakers create this by regularly washing the cheese with brine or alcohol during aging. This process encourages bacteria growth on the surface.

The rinds affect the flavor and texture of the cheese. Bloomy rinds add texture and a mild, mushroomy taste. Washed-rind cheeses often have stronger, more pungent flavors.

Both types require special care during storage. They are sensitive to temperature and humidity changes. Proper storage helps maintain their quality and flavor.

Cheese lovers appreciate both styles for their unique tastes and textures. Each type offers a different experience, adding variety to cheese plates and recipes.

Washed-RInd vs Natural Rind Cheese

Cheese rinds play a big role in flavor and texture. There are two main types: washed-rind and natural rind.

Washed-rind cheeses are regularly rubbed or soaked with brine, beer, or other solutions during aging. This creates a sticky, orange-colored rind with a strong smell.

Natural rind cheeses form their outer layer without extra washing. The rind grows naturally as the cheese ages in a controlled environment.

Washed-rind cheeses often have:

• Stronger, more pungent flavors
• Softer textures
• Stickier rinds
• Orange or reddish color

Natural rind cheeses typically have:

• Milder flavors
• Firmer textures
• Dry, sometimes moldy rinds
• Gray or brown color

The ripening process happens faster on washed rinds than in the cheese's center. This leads to more complex flavors developing from the outside in.

Microbial communities on cheese rinds differ greatly from those inside the cheese. Washed rinds promote growth of specific bacteria that contribute to their distinct taste and aroma.

Frequently Asked Questions

Washed-rind cheeses come in many varieties with unique characteristics. These cheeses have distinct rinds, flavors, and textures that set them apart from other cheese types.

What is an example of a washed rind cheese?

Limburger is a well-known example of washed-rind cheese. It has a strong aroma and soft texture. Other examples include Muenster, Taleggio, and Epoisses.

Do you eat the rind of washed rind cheese?

The rind of washed-rind cheese is edible. It contributes to the cheese's unique flavor profile. Some people enjoy eating the rind, while others prefer to remove it.

What is the difference between brie and washed-rind?

Brie is a bloomy rind cheese, while washed-rind cheeses are treated with brine or alcohol during aging. Brie has a white, fuzzy rind, while washed-rind cheeses have orange or reddish rinds.

What are the crystals on washed rind cheese?

The crystals on washed-rind cheese are typically calcium lactate or tyrosine. They form during the aging process and are a sign of a well-aged cheese. These crystals add a pleasant crunch to the cheese's texture.

What washed rind cheese was made in Italy?

Taleggio is a famous Italian washed-rind cheese. It has a strong aroma and a soft, creamy texture. Taleggio has been produced in Italy for centuries.

What color is washed rind cheese?

Washed-rind cheeses typically have an orange or reddish rind. The color comes from the bacteria that grow on the surface during the washing and aging process.

Is comte a washed rind cheese?

Comte is not a washed-rind cheese. It is a hard, aged cheese with a natural rind. Comte is made from unpasteurized cow's milk and has a nutty, sweet flavor.

Is taleggio a washed rind cheese?

Yes, Taleggio is a washed-rind cheese. It is an Italian cheese with a thin, orange rind and a soft, creamy interior. Taleggio has a strong aroma but a mild, tangy flavor.

Is Gouda a washed rind cheese?

Gouda is not a washed-rind cheese. It is a semi-hard cheese with a waxed rind.

Gouda originates from the Netherlands. It has a sweet, nutty flavor that intensifies with age.