Washed Rind
Washed-rind cheese, also called smear-ripened, is cured over and over with brine or mold-bearing agents as it ripens. That feeds Brevibacterium linens on the surface, which gives the cheese its pungent smell, firm rind and distinctive flavor.
Key Facts
| Rind | Washed, firm |
| Texture | Soft to hard |
| Flavor | Pungent, distinctive |
| Aroma | Pungent |
| Also Known As | smear-ripened |
What is Washed Rind Cheese?
Washed-rind cheeses, also called smear-ripened cheeses, are treated at intervals with brine or mold-bearing agents while they ripen. The two names are sometimes split by texture: the softer cheeses get called smear-ripened, while washed-rind is occasionally reserved for the hard ones.
The cure is a saltwater brine, or a solution that may include beer, wine, brandy and spices. It leaves the surface hospitable to Brevibacterium linens, the reddish-orange smear bacteria that give these cheeses their pungent odors and distinctive flavors and build a firm, flavorful rind. Washing has to happen regularly, above all in the early stages, so the style takes more labor than most.
Texture covers a wide span. Limburger is soft, Appenzeller is hard, and plenty of examples sit in between as semi-hard. The same bacteria also act on cheeses that are simply ripened in humid conditions, such as Camembert.
Soft, smear-ripened examples include Époisses, Taleggio, Munster, Maroilles, Langres, Pont-l'Évêque, Saint-Nectaire, Ardrahan, Brick, Mondseer, Tilsit and Herve, sold as Limburger. On the hard side sit Appenzeller, Beaufort, Gruyère and Oka.
How Does Washed Rind Cheese Compare?
The most relevant cheeses to compare Washed Rind against.
