Randy Chandler
Washed-rind or smear-ripened cheeses are those that are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface, giving them a distinctive flavour and appearance. The telltale signs of a washed-rind cheese include a moist or sticky exterior, some variety of reddish-orange rind, and a pungent aroma. The cheeses most famous as washed rinds are the runny, high-moisture varieties, which are only aged for a few months.
| Characteristics | Values |
|---|---|
| Smell | Stinky, pungent, sweaty feet, barnyard animals, farmyard, yeasty |
| Rind colour | Orange, reddish-orange, orange-red, red |
| Exterior | Moist, sticky |
| Rind texture | Smooth, gooey, firm |
| Flavour | Yeasty, fruity, buttery, funky, savoury, meaty, mushroomy, bready |
| Type | Soft, semi-hard, hard |
| Examples | Epoisses, Taleggio, Red Hawk, Stinking Bishop, Rollright, Gruyère, Reblochon, Livarot, Pont Leveque |
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What You'll Learn
- Washed rind cheese is often orange or reddish in colour
- It has a distinctive smell, likened to sweaty feet or barnyard animals
- It can be soft and oozy or hard enough to grate
- It's washed in a salt solution or alcohol during the ageing process
- It's made in several countries, including the UK, Sweden, France, Switzerland and the US
Washed rind cheese is often orange or reddish in colour
Washed rind cheese is known for its distinct orange or reddish-orange colour. This is due to the growth of bacteria on the cheese's surface, specifically brevibacterium linens, which is encouraged by regularly washing the cheese in a saltwater brine solution or with mould-bearing agents such as beer, wine or spirits. The reddish-orange bacteria thrive in salty conditions and give washed rind cheese its characteristic colour.
The tradition of washing cheese rinds began in medieval times, particularly in French monasteries, to preserve wheels of cheese. The practice has continued and evolved, with cheesemakers experimenting with different washing solutions such as wine, brandy, and even booze, to add flavour and complexity to the cheese.
The orange or reddish-orange hue of washed rind cheese is a result of the bacteria that develop on the cheese's surface during the washing process. These bacteria not only contribute to the colour but also impart pungent odours and distinctive flavours to the cheese. The most well-known of these bacteria is Brevibacterium linens, but there are several other bacteria that can affect the cheese's characteristics as well.
While the orange or reddish-orange rind is a defining feature of washed rind cheese, it is important to note that the colour can vary depending on the specific bacteria and washing solutions used. Some washed rind cheeses may have patches of grey mould on the rind, which is harmless but can make the rind bitter. As a result, whether or not to eat the rind becomes a matter of personal preference.
Some well-known examples of washed rind cheese include Taleggio, Epoisses, Stinking Bishop, and Gruyère. These cheeses vary in flavour and texture, ranging from soft and oozy to solid and grate-able. Washed rind cheese is known for its strong aroma, often reminiscent of sweaty feet or barnyard animals, but the interior can reveal a range of flavours, from yeasty and fruity to buttery and funky.
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It has a distinctive smell, likened to sweaty feet or barnyard animals
Washed-rind cheeses are known for their pungent and distinctive odours, often likened to sweaty feet or barnyard animals. This unique aroma is the result of a specific cheesemaking process. Cheesemakers regularly wash the rinds of these cheeses in a saltwater brine solution or with mould-bearing agents such as beer, wine, or spirits during the ageing process. This washing process encourages the growth of bacteria, particularly Brevibacterium linens, which thrive in salty conditions and give the cheese its characteristic smell and flavour.
The washing process also contributes to the cheese's texture, resulting in a smooth, gooey, or creamy interior that becomes oozier with age for high-moisture varieties. Washed-rind cheeses can range from soft and oozy to solid enough to grate, with some varieties being hard or semi-hard. The texture and flavour of washed-rind cheeses can vary significantly, with some being mild and yeasty, while others have more intense flavours.
The appearance of washed-rind cheeses is also distinctive, with a reddish-orange or orange rind caused by the growth of bacteria. This colour can vary from a sherbety orange to a deeper reddish hue. The rind may also develop patches of grey mould, which is harmless but can impart a bitter taste.
The practice of washing cheese rinds originated in medieval times, particularly in monasteries in France and mountainous regions. Monks would wash the rinds with beer, wine, or brandy to prevent the growth of bad bacteria and improve the flavour and texture of the cheese. Today, washed-rind cheeses are known for their strong aromas and unique flavours, making them a favourite among adventurous cheese lovers.
While the smell of washed-rind cheeses may be likened to sweaty feet or barnyard animals, it is important to note that their flavour profiles can vary widely and are not always as strong as their aroma suggests. Some popular varieties of washed-rind cheese include Taleggio, Epoisses, Stinking Bishop, and Gruyère.
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It can be soft and oozy or hard enough to grate
Washed rind cheese is a broad category of cheese that is known for its distinctively pungent smell. The cheeses are called "washed rind" because they are periodically treated with brine or mold-bearing agents, which encourages the growth of certain bacteria on their surface. This bacteria, often brevibacterium linens, is responsible for the reddish-orange hue of the rind, as well as its moist or sticky texture.
The texture of washed rind cheese can vary greatly. Some are soft and oozy, with high moisture content, and become runnier with age. Examples of soft washed rind cheeses include Brie, Camembert, and Stinking Bishop. The latter is a soft washed-rind cheese made in Gloucestershire, and gets its name from the Stinking Bishop pears used to make the perry that the cheese is washed in.
On the other hand, washed rind cheeses with low moisture content, like Gruyère, tend to become firmer and drier as they age. These firmer varieties are more likely to be found in the French and Swiss Alps, or inspired by cheeses from this region. For example, Rollright, a washed-rind cheese made in the French/Swiss style, is wrapped in a band of spruce and has a creamy, mellow interior.
Some washed rind cheeses are hard enough to grate. Limburger is an example of a soft washed rind cheese, while Appenzeller is a hard one. Interestingly, the term "washed rind" is sometimes reserved only for the hard varieties of cheese.
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It's washed in a salt solution or alcohol during the ageing process
Washed rind cheese is characterised by its pungent aroma and unique flavour. The process of washing the rind in a salt solution or alcohol is what gives the cheese its distinctive characteristics. This method of curing the cheese encourages the growth of certain bacteria, which break down the cheese and give it a creamy, gooey texture. The most notable of these bacteria is brevibacterium linens, but there are many others that thrive in salty conditions. These bacteria are responsible for the cheese's reddish-orange hue and its strong smell.
The practice of washing cheese rinds began in medieval times in France and other mountainous areas. Monks in monasteries would make cheese to feed themselves, and the conditions in their cellars were ideal for cheese bacteria. However, the conditions weren't easily controlled, and the cheeses would often develop bad rinds. To avoid this, the monks would wash the rinds with whatever they had on hand, often beer or brandy, as these were more plentiful than clean drinking water.
Today, washed-rind cheeses are still cured in a solution of saltwater brine or mould-bearing agents, but other types of alcohol are also used, such as wine, beer, or spirits. This process makes the surface of the cheese more amenable to bacteria growth, resulting in a firm, flavourful rind. The bacteria create a range of flavours across the rind, from savoury and slightly yeasty to fruity and buttery.
The washing process also affects the texture of the cheese. Washed-rind cheeses with a high moisture content become creamier and oozier with age, while those with low moisture content, like Gruyère and other cheeses traditionally made in the Swiss and French Alps, become firmer and drier. The creamier varieties are also called "monastic" cheeses, as they were originally made in monasteries.
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It's made in several countries, including the UK, Sweden, France, Switzerland and the US
Washed-rind or smear-ripened cheeses are those that are periodically treated with brine or mould-bearing agents. This process encourages the growth of certain bacteria on the surface, giving washed-rind cheeses their distinctive reddish-orange hue and pungent odour. The practice of washing cheese rinds is believed to have originated in France, where monks in the sixteenth century would wash the rinds with beer or brandy to prevent the growth of bad bacteria. This technique then spread to other parts of Europe and eventually around the world.
Today, washed-rind cheese is made in several countries, including the UK, Sweden, France, Switzerland, and the US. In the UK, the washed-rind scene is growing, with notable cheeses such as Rollright from King Stone Dairy in Oxfordshire and Stinking Bishop from Gloucestershire. Stinking Bishop, a soft washed-rind cheese, gets its name from the pears used to make the perry that the cheese is washed in, rather than its smell.
Sweden also has a few washed-rind cheeses, including the semi-hard cheese Herrgård and the semi-soft cheese Östgötacheese. France, as the birthplace of washed-rind cheese, continues to produce many well-known varieties, including Epoisses de Bourgogne, Maroilles, Livarot, Pont l’Evêque, and Munster. Switzerland is known for its alpine cheeses made at high altitudes, such as Gruyère and Raclette, which are washed with water and salt to prevent undesirable moulds from growing.
In the US, washed-rind cheeses are often made with pasteurized milk due to FDA regulations. However, firmer, more aged varieties of raw washed-rind cheese inspired by the French and Swiss Alps can also be found. One example is Taleggio, an Italian cow's milk cheese with a mild, yeasty flavour and a sticky texture.
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Frequently asked questions
Washed rind cheeses are characterised by their orange or reddish-orange rinds. They also have a moist or sticky exterior.
Some washed rind cheeses include Taleggio, Epoisses, Stinking Bishop, and Red Hawk.
Washed rind cheeses have a pungent flavour and are often described as "stinky". They can also be yeasty, fruity, buttery, and funky.
