Andy Montoya
Washed rind cheeses, known for their distinctive pungent aroma and creamy texture, harbor a unique microbial community that contributes to their characteristic flavor and appearance. The surface of these cheeses is regularly washed with brine, wine, or other solutions, creating an anaerobic environment that fosters the growth of specific bacteria. Among the most prominent bacteria found on washed rind cheeses are *Brevibacterium linens*, responsible for the orange-red coloration and earthy, nutty flavors, and various species of *Staphylococcus* and *Micrococcus*, which contribute to the cheese's ripening process. Additionally, lactic acid bacteria, such as *Lactococcus* and *Streptococcus*, play a role in acidifying the cheese, while *Propionibacterium* and *Corynebacterium* can also be present, adding complexity to the cheese's sensory profile. This diverse bacterial ecosystem is essential for the development of the cheese's signature attributes, making washed rind cheeses a fascinating subject for both culinary enthusiasts and microbiologists alike.
| Characteristics | Values |
|---|---|
| Bacterial Genera | Brevibacterium, Micrococcus, Staphylococcus, Corynebacterium |
| Species Examples | Brevibacterium linens, Staphylococcus xylosus, Corynebacterium casei |
| Role in Cheese | Responsible for the distinctive orange-red rind and earthy, pungent flavor |
| Metabolism | Aerobic and facultatively anaerobic |
| Growth Conditions | Thrives in high humidity and salt environments |
| pH Range | Tolerates pH levels between 5.0 and 7.0 |
| Temperature Range | Optimal growth between 12°C and 20°C (54°F and 68°F) |
| Appearance on Rind | Forms a sticky, orange-red layer due to carotenoid pigments |
| Flavor Contribution | Adds earthy, nutty, and sometimes ammonia-like aromas |
| Safety | Generally recognized as safe (GRAS) for consumption |
| Antimicrobial Activity | Produces bacteriocins that inhibit spoilage and pathogenic bacteria |
| Texture Impact | Contributes to the rind's smooth, sticky, and sometimes tacky texture |
| Common Cheeses | Munster, Époisses, Limburger, Taleggio |
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What You'll Learn
- Common Bacteria Types: *Brevibacterium linens* and *Debaryomyces hansenii* are prevalent on washed rind cheese surfaces
- Role in Flavor: Bacteria contribute earthy, nutty, and pungent flavors during cheese maturation
- Washing Process: Brine or alcohol solutions encourage bacterial growth, developing the rind’s texture and color
- Safety Concerns: Proper handling ensures harmful pathogens are absent, maintaining cheese safety
- Appearance Development: Bacteria create orange, red, or brown rinds with a sticky or dry texture
Common Bacteria Types: *Brevibacterium linens* and *Debaryomyces hansenii* are prevalent on washed rind cheese surfaces
Washed rind cheeses owe their distinctive orange-red hue and complex flavors to a dynamic microbial community. Among the most prominent residents are *Brevibacterium linens* and *Debaryomyces hansenii*, a bacterium and yeast, respectively, that form a symbiotic relationship on the cheese surface. *B. linens* is responsible for the breakdown of proteins and fats, producing ammonia and other compounds that contribute to the cheese's pungent aroma. Simultaneously, *D. hansenii* metabolizes the ammonia, creating a balanced environment that prevents the cheese from becoming overly acidic or alkaline. This interplay not only stabilizes the rind but also enhances the sensory profile, making these microorganisms indispensable to the cheese's character.
Understanding the role of *B. linens* is crucial for cheesemakers aiming to control the ripening process. This bacterium thrives in high-moisture environments and is often introduced through brine washes or naturally present in the aging room. Its activity increases with temperature, so aging rooms are typically maintained between 12–16°C (54–61°F) to moderate its growth. Overactivity of *B. linens* can lead to an overpowering ammonia flavor, while insufficient growth may result in a bland rind. Cheesemakers often adjust washing frequency—typically every 1–3 days—to manage this balance. For home enthusiasts, monitoring humidity levels (around 90%) and ensuring proper airflow are key to fostering optimal *B. linens* activity.
Debaryomyces hansenii, though less discussed, plays a pivotal role in moderating the rind's pH and preventing spoilage. This yeast consumes the ammonia produced by B. linens, reducing its concentration and creating a more hospitable environment for other beneficial microbes. Interestingly, D. hansenii is also found in other fermented foods, such as sausages and kefir, highlighting its versatility. In washed rind cheeses, its presence is often correlated with a smoother, more buttery texture beneath the rind. To encourage D. hansenii, cheesemakers may use brine solutions with slightly lower salt concentrations (around 15–20%) and ensure the cheese is exposed to ambient air during aging, as this yeast is aerobic.
The synergy between *B. linens* and *D. hansenii* is a masterclass in microbial cooperation. While *B. linens* drives the initial breakdown of proteins and fats, *D. hansenii* refines the process, creating a harmonious flavor profile. This relationship is particularly evident in classic washed rind cheeses like Époisses and Taleggio, where the rind's aroma and texture are as important as the paste. For those experimenting with cheese making, introducing these microbes through commercial cultures or natural aging environments can yield consistent results. However, caution is advised: improper handling can lead to off-flavors or mold overgrowth, so regular monitoring is essential.
In practical terms, home cheesemakers can cultivate these microbes by maintaining a clean but not sterile aging environment. Using untreated wood boards or natural stone surfaces can provide a habitat for *B. linens* and *D. hansenii* to flourish. Additionally, experimenting with brine washes—a mixture of salt (2–3% by weight) and water—can help establish the microbial community. For best results, start with a young cheese that has already developed a light mold coating, as this indicates a healthy surface for colonization. With patience and attention to detail, even novice cheesemakers can harness the power of these microbes to create complex, flavorful washed rind cheeses.
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Role in Flavor: Bacteria contribute earthy, nutty, and pungent flavors during cheese maturation
The bacteria found on washed rind cheeses, such as *Brevibacterium linens*, *Staphylococcus xylosus*, and *Debaryomyces hansenii*, are not merely passengers—they are the artisans behind the cheese’s distinctive flavor profile. During maturation, these microorganisms metabolize proteins and fats, releasing volatile compounds that contribute to earthy, nutty, and pungent notes. For instance, *B. linens* breaks down amino acids into compounds like methanethiol, which imparts a savory, meaty aroma. This biochemical process is why a washed rind cheese like Époisses or Taleggio develops its complex, layered flavors over time.
To harness these flavors effectively, cheesemakers control the bacterial activity through specific washing solutions, such as brine, wine, or beer. The frequency and composition of these washes influence the bacterial growth rate and, consequently, the intensity of flavor development. For example, a daily wash with a salt-rich brine promotes a thicker bacterial biofilm, accelerating the breakdown of surface proteins and intensifying the earthy and nutty characteristics. Conversely, less frequent washes allow for slower maturation, resulting in subtler, more balanced flavors.
Practical tip: When aging washed rind cheese at home, maintain a humidity level of 90–95% and a temperature of 50–55°F (10–13°C) to encourage optimal bacterial activity. Monitor the rind’s appearance—a healthy orange-red or pink hue indicates active *B. linens* colonization. If the rind becomes too dry, lightly mist it with a saltwater solution (2% salinity) to reactivate the bacteria. Avoid over-washing, as excessive moisture can lead to ammonia-like off-flavors.
Comparatively, the role of bacteria in washed rind cheeses contrasts with that in bloomy rind varieties like Brie, where fungi dominate flavor development. In washed rinds, the bacterial breakdown of lipids produces butyric acid, contributing to the cheese’s pungency. This process is less pronounced in cheeses with fungal rinds, which tend toward milder, mushroom-like flavors. Understanding this distinction allows cheese enthusiasts to appreciate the unique microbial choreography behind each style.
Finally, the maturation timeline is critical for maximizing bacterial contributions to flavor. Washed rind cheeses typically require 4–12 weeks to develop their full profile, depending on size and desired intensity. For example, a small wheel of Munster might mature in 4 weeks, while a larger wheel of Limburger could take up to 3 months. Regularly taste the cheese during this period to track flavor evolution, ensuring the earthy, nutty, and pungent notes align with your preferences. This hands-on approach transforms cheese maturation from a passive process into an active, sensory-driven craft.
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Washing Process: Brine or alcohol solutions encourage bacterial growth, developing the rind’s texture and color
The washing process in cheese making is a delicate dance of microbiology, where brine or alcohol solutions are applied to the cheese's surface to foster a specific bacterial community. This technique, often associated with washed rind cheeses, is a masterclass in controlled fermentation. The solution's composition and frequency of application are critical factors in determining the final product's character. For instance, a brine solution with a salt concentration of around 18-20% is commonly used, applied every 2-3 days during the aging process. This regular washing not only encourages bacterial growth but also helps to regulate the cheese's moisture content, contributing to the desired texture.
In the realm of washed rind cheeses, the bacteria *Brevibacterium linens* takes center stage. This microorganism is responsible for the distinctive orange-red color and earthy, pungent aroma often associated with these cheeses. The washing process creates an anaerobic environment on the cheese's surface, which *B. linens* thrives in. As the bacteria metabolize, they produce enzymes that break down proteins and fats, contributing to the cheese's complex flavor profile and creamy texture. Interestingly, the same bacteria are also found on human skin, which is why some washed rind cheeses have a slightly sweaty or foot-like odor – a characteristic that can be off-putting to some but is highly prized by aficionados.
To achieve the desired bacterial growth and rind development, cheese makers must carefully control the washing process. Alcohol-based solutions, such as those containing wine or beer, can be used to introduce specific flavors and aromas, while also providing a favorable environment for bacterial growth. For example, a 5-10% alcohol solution can be applied weekly to encourage the growth of *B. linens* and other desirable bacteria. However, caution must be exercised, as excessive alcohol concentrations can inhibit bacterial growth and negatively impact the cheese's texture. A general guideline is to maintain an alcohol concentration below 15%, with more frequent applications of lower-concentration solutions being more effective than less frequent applications of higher-concentration solutions.
The washing process is not without its challenges, particularly when it comes to maintaining consistency and preventing the growth of undesirable bacteria. To mitigate these risks, cheese makers often employ a combination of techniques, including careful monitoring of temperature and humidity, as well as the use of starter cultures to establish a dominant bacterial population. For home cheese makers or those new to the process, it's essential to start with a well-established recipe and to maintain strict hygiene practices to minimize the risk of contamination. Regular tasting and sensory evaluation of the cheese throughout the aging process can also provide valuable feedback, allowing adjustments to be made to the washing regimen as needed.
In practice, the washing process can be adapted to suit different cheese varieties and desired outcomes. For example, a more frequent washing schedule with a lower-concentration brine solution may be used to produce a milder, creamier cheese, while a less frequent washing schedule with a higher-concentration alcohol solution may be used to produce a stronger, more pungent cheese. Ultimately, the key to success lies in understanding the complex interplay between the washing solution, bacterial growth, and cheese development, and in being willing to experiment and adapt based on the specific characteristics of each cheese. By mastering the washing process, cheese makers can unlock a world of flavor and texture possibilities, creating unique and distinctive washed rind cheeses that showcase the art and science of this ancient craft.
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Safety Concerns: Proper handling ensures harmful pathogens are absent, maintaining cheese safety
Washed rind cheeses, such as Époisses and Taleggio, owe their distinctive flavors and textures to a complex microbial community. These cheeses are bathed in brine, wine, or beer, fostering the growth of specific bacteria like *Brevibacterium linens*, which imparts the characteristic orange-red hue and pungent aroma. While these bacteria are generally harmless, the moist environment also poses a risk for harmful pathogens like *Listeria monocytogenes* and *E. coli*. Proper handling is critical to ensure these pathogens do not take hold, safeguarding both the cheese’s quality and consumer health.
Steps to Minimize Pathogen Risk:
- Maintain Optimal Storage Conditions: Store washed rind cheeses at temperatures below 4°C (39°F) to slow bacterial growth. For aging, keep humidity levels between 85–90% to prevent drying while avoiding excessive moisture that can promote pathogen proliferation.
- Practice Strict Hygiene: Use sanitized tools and surfaces when handling cheese. Wash hands thoroughly before and after touching the cheese to prevent cross-contamination.
- Monitor pH and Salt Levels: Ensure the brine solution has a pH below 5.0 and a salt concentration of at least 10% to inhibit harmful bacteria while allowing beneficial microbes to thrive.
Cautions to Consider:
While *Brevibacterium linens* is safe for most, individuals with weakened immune systems, pregnant women, and young children should exercise caution. *Listeria monocytogenes*, though rare, can survive in refrigerated conditions and cause severe illness. Avoid consuming washed rind cheeses past their expiration date or if they exhibit unusual mold growth or off-odors.
Practical Tips for Home Cheese Makers:
When crafting washed rind cheeses, regularly test the brine for pH and microbial counts. Use starter cultures to establish a robust population of beneficial bacteria, crowding out potential pathogens. For aging, ensure proper air circulation to prevent anaerobic conditions that favor harmful microbes.
Proper handling of washed rind cheeses is not just about preserving flavor—it’s a critical safety measure. By controlling storage, hygiene, and environmental factors, cheese makers and consumers can enjoy these complex cheeses without compromising health. Vigilance in these practices ensures that the only bacteria present are those that contribute to the cheese’s unique character.
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Appearance Development: Bacteria create orange, red, or brown rinds with a sticky or dry texture
The vibrant hues of orange, red, and brown on washed rind cheeses are not merely aesthetic; they are the visible signatures of bacterial activity. These colors emerge as specific microorganisms metabolize compounds in the cheese, leaving behind pigments that signal both flavor development and maturity. For instance, *Brevibacterium linens*, a bacterium commonly found on washed rinds, produces carotenoid pigments responsible for the orange and red tones. This process is not random but a deliberate interplay between bacteria, moisture, and the cheese’s environment, creating a rind that is as functional as it is striking.
To cultivate these colors intentionally, cheesemakers employ a technique called "washing" or "smearing," where the rind is periodically brushed with brine, beer, or wine. This practice encourages the growth of *B. linens* and other bacteria like *Debaryomyces hansenii*, a yeast that contributes to brown hues. The frequency and type of wash influence the intensity of the color—more frequent washes yield deeper reds, while less frequent ones result in softer oranges. For home cheesemakers, maintaining a consistent washing schedule (every 2–3 days) and monitoring humidity (85–90%) are critical to achieving the desired appearance.
Texture plays an equally vital role in the rind’s development. A sticky rind often indicates higher moisture content and active bacterial growth, while a dry rind suggests maturation and reduced microbial activity. The stickiness is caused by the exopolysaccharides produced by bacteria, which act as a protective layer, trapping moisture and nutrients. To control texture, adjust the salt concentration in the wash—higher salt levels (2–3% brine) promote a drier rind, while lower levels (1% brine) encourage stickiness. This balance is delicate, as excessive moisture can lead to unwanted mold growth, while too little can halt bacterial activity.
Comparing washed rind cheeses like Époisses and Taleggio reveals how bacterial communities dictate both appearance and texture. Époisses, with its deep red rind, owes its color to dense *B. linens* colonies, while Taleggio’s pale orange rind reflects a more restrained bacterial presence. The former’s sticky texture contrasts with the latter’s drier surface, showcasing how the same bacteria can produce vastly different outcomes based on environmental conditions. Such variations highlight the artistry in cheesemaking, where understanding bacterial behavior is key to crafting distinct profiles.
In practical terms, achieving the perfect rind requires patience and observation. Start by inoculating the cheese with a *B. linens* culture, then monitor the rind’s progress daily. If the color develops too slowly, increase washing frequency or reduce refrigeration temperature to 12–14°C, optimal for bacterial activity. For a drier rind, introduce air circulation during aging. By manipulating these variables, cheesemakers can guide the bacteria’s work, ensuring the rind not only looks appealing but also enhances the cheese’s flavor and texture.
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Frequently asked questions
Washed rind cheeses are typically colonized by *Brevibacterium linens*, a bacterium responsible for the distinctive orange or reddish-brown rind and pungent aroma.
*Brevibacterium linens* is used because it produces enzymes that break down proteins and fats, contributing to the cheese's unique flavor, aroma, and rind color during the aging process.
Yes, the bacteria on washed rind cheese, including *Brevibacterium linens*, are generally safe to consume. They are part of the cheese-making process and do not pose a health risk for most people.
Some individuals may experience mild reactions, such as skin irritation or respiratory discomfort, when handling or consuming washed rind cheese due to the bacteria's metabolic byproducts. However, such reactions are rare.
