Bushra Griffith
Washed rind cheese is a category of cheese known for its distinctive aroma and appearance. The cheeses are washed during the maturing process, which creates a moist or sticky exterior, an orange or reddish rind, and a pungent smell. While the aroma is often likened to unmentionable things, the taste is described as subtle and gentle. The range of flavours and textures varies from soft and oozy to semi-soft and hard.
| Characteristics | Values |
|---|---|
| Smell | Profound, pungent, stinky, barnyard, sweaty feet, meaty, farty |
| Rind | Moist, sticky, reddish-orange, sherbety orange, golden, ruby-red |
| Texture | Soft, oozy, creamy, runny, solid, grate-able |
| Taste | Yeasty, bready, mild, rich, buttery, nutty, beefy, mushroomy, subtle |
| Rind Taste | Bitter |
| Rind Texture | Sugary crunch |
| Rind Colour | Orange, red |
| Rind Bacteria | Brevibacterium linens |
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What You'll Learn
- Washed rind cheese is often stinky, with aromas likened to barnyard animals and sweaty feet
- The rind is usually reddish-orange, sticky, or moist
- The cheese ranges in texture from very soft and oozy to semi-soft and hard
- The rind is washed during the maturation process, which can be done with brine, beer, or brandy
- The cheese is often less acidic and has a gentler, subtle flavour compared to the strong aroma
Washed rind cheese is often stinky, with aromas likened to barnyard animals and sweaty feet
Washed rind cheese is known for its strong, pungent smell, often likened to barnyard animals and sweaty feet. This unique aroma is caused by the growth of bacteria called brevibacterium linens, which thrive in humid, salty, and ammoniated conditions. The bacteria produce sulphur compounds during their growth, resulting in the characteristic stinky smell of washed rind cheeses. Despite their potent aroma, these cheeses often have subtle and gentle flavours.
The washed rind category encompasses a broad range of cheeses, from soft and oozy to semi-soft and hard varieties. The texture of washed rind cheese depends on its moisture content. Those with high moisture content, such as the French Epoisses and Livarot, become creamier and oozier with age. On the other hand, low-moisture washed rind cheeses, like Gruyère, tend to become firmer and drier over time.
The process of making washed rind cheese involves washing the rind during maturation. The rind is gently moistened with a damp cloth or brush using a solution of brine (saltwater) or various alcohols such as beer or brandy. This washing process contributes to the development of bacteria and the unique characteristics of the cheese, including its reddish-orange colour and sticky or moist exterior.
While the smell of washed rind cheese may be off-putting to some, the flavour of the cheese itself is often milder and more approachable. For those new to washed rind cheeses, it is recommended to start with milder varieties such as Taleggio, Raclette, or Saint Nectaire, which have fruity or flowery flavours that balance the meatier qualities.
The experience of enjoying washed rind cheese is enhanced when the cheese is allowed to come to room temperature before consumption. The juxtaposition between the strong aroma and the subtle flavour of the cheese is part of what makes these varieties complex and intriguing to cheese enthusiasts.
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The rind is usually reddish-orange, sticky, or moist
The washed rind cheese is known for its distinct aroma and appearance. The rind is usually reddish-orange, sticky, or moist. This colour is due to the growth of bacteria called brevibacterium linens, which thrive in humid, ammoniated, and salty conditions. The bacterium produces sulphur compounds as it grows, resulting in the characteristic pungent smell of washed rind cheeses. The orange tint can range from a sherbety orange to reddish-orange, and even golden to ruby-red.
The washed rind of the cheese is gently moistened with a damp cloth or brush during the maturation process, contributing to its sticky or moist texture. The washing solution is often brine (saltwater), enhancing the salty conditions favourable to the brevibacterium linens bacterium. This process also results in a fine, sugary crunch on the exterior of the cheese.
The moist and sticky exterior of washed rind cheese is a notable feature, contrasting with the softer, oozier interior of some varieties. The high moisture content of the cheese is broken down by the bacteria, resulting in a creamy texture that becomes oozier with age. This is in contrast to low-moisture washed rind cheeses, such as Gruyère, which become firmer and drier over time.
The reddish-orange tint of the rind, along with its moist or sticky texture, is a tell-tale sign of washed rind cheese. This unique characteristic is created by the combination of bacteria, moisture, and salt, resulting in a distinct sensory experience. The rind's colour can vary from a subtle orange to a more intense reddish hue, contributing to the overall appeal of the cheese.
Some well-known examples of washed rind cheese include Taleggio, Epoisses, and Stinking Bishop. These cheeses offer a unique sensory experience with their bold aromas and flavours, ranging from mild to intense. The rind's colour, texture, and role in contributing to the overall flavour of the cheese make it an essential aspect of the washed rind cheese experience.
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The cheese ranges in texture from very soft and oozy to semi-soft and hard
Washed rind cheese is a category of cheese with a notably stinky aroma. The cheese gets its name from the fact that the rind is washed during the maturing process. The rind is typically some variety of reddish-orange colour and has a moist or sticky exterior. The cheese ranges in texture from very soft and oozy to semi-soft and hard.
The softer varieties of washed rind cheese include Pont L’Eveque, a very soft cow's milk cheese from France, and Livarot, another soft cow's milk cheese from the same country. These cheeses have a creamy texture and a robust, meaty flavour. They are often served spread on rustic bread.
Munster, a soft cow's milk cheese from the Alsace and Lorraine regions of France, has a similar texture and a beefy, nutty flavour. Another French cheese, Epoisses, is known for its oozy texture and red-orange, brandy-washed rind.
At the other end of the texture spectrum, harder varieties of washed rind cheese include Gruyère, a Swiss cheese that becomes firmer and drier as it ages. Another hard cheese is Raclette, which has milder, fruity and flowery flavours.
In between the softest and hardest varieties of washed rind cheese are semi-soft cheeses such as Taleggio, an Italian cow's milk cheese with a mild, yeasty flavour and a sticky texture.
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The rind is washed during the maturation process, which can be done with brine, beer, or brandy
The process of making washed rind cheese involves washing the rind during maturation. This is done to aid the growth of bacteria that thrive in humid, ammoniated, and salty conditions. The washing solution is often brine (saltwater), but other solutions such as beer or brandy can also be used. The choice of washing solution contributes to the unique characteristics of the cheese, including its colour, texture, aroma, and flavour.
Brine-washed rinds result in a sticky or moist exterior, with a reddish-orange colour, and a pungent smell. The brine can also leave a fine, sugary crunch on the exterior. The use of brine in the maturation process is common in cheeses such as Taleggio, a mild Italian cow's milk cheese with a yeasty, bready flavour.
Beer-washed rinds can add complexity and preservation power to the cheese. While the specific beers used may vary, the process of washing the rind with beer contributes to the development of unique flavours and aromas.
Brandy-washed rinds, such as those used in the French cheese Epoisses, impart a robust, meaty flavour to the cheese. The brandy adds depth and enhances the overall taste experience. The brandy-washed rind contributes to the distinctiveness of the cheese, making it a favourite among those who enjoy its strong, bold character.
The process of washing the rind during maturation, whether with brine, beer, or brandy, is an essential step in developing the unique characteristics of washed rind cheeses. This technique influences the sensory attributes, including the texture, colour, aroma, and flavour, resulting in a diverse range of cheeses that cater to different preferences and palates.
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The cheese is often less acidic and has a gentler, subtle flavour compared to the strong aroma
Washed rind cheese is known for its strong aroma, often described as reminiscent of barnyard animals and sweaty feet. However, the flavour of the cheese is often quite different from its smell. The cheese is often less acidic and has a gentler, subtle flavour compared to the strong aroma.
The bacteria that develop on washed rind cheeses contribute to their unique characteristics, including the reddish-orange colour of the rind and the pungent smell. While the smell of washed rind cheese can be intense, the flavour of the cheese itself is often mild and pleasant. The edible rind contributes significantly to the overall flavour of the cheese, so it is worth tasting to form your own judgement.
The process of washing the rind during maturation involves moistening it with a solution, typically brine (saltwater) or various alcohols such as beer or brandy. This washing process creates conditions that promote the growth of specific bacteria, such as brevibacterium linens, which favour a higher pH and are very salt-tolerant. By using fresh milk after each milking, heating the curd, and making the cheese quickly, the acidification process is reduced, resulting in a less acidic cheese.
The texture of washed rind cheeses can vary from very soft and oozy to semi-soft or hard. Some popular examples of washed rind cheeses include Taleggio, Limburger, Epoisses, and Stinking Bishop. These cheeses can be enjoyed in a variety of ways, such as on dark bread or melted on crackers.
While the strong aroma of washed rind cheese may be off-putting to some, the flavour is often surprisingly mild and subtle. The cheese is less acidic due to the specific bacteria and washing processes employed during maturation. This contrast between the smell and taste of washed rind cheese adds to its complex and intriguing character.
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Frequently asked questions
Washed rind cheese is known for its strong, pungent smell, often described as barnyard-like or reminiscent of sweaty feet. However, the taste is usually milder than the aroma suggests, with subtle, gentle flavours. The edible rind contributes significantly to the overall flavour of the cheese.
Some popular varieties of washed rind cheese include Taleggio, Limburger, Epoisses, Livarot, and Stinking Bishop.
Washed rind cheese is a broad category of cheese characterised by its moist or sticky exterior, reddish-orange rind, and strong aroma. It can range in texture from very soft and oozy to semi-soft or hard. The cheese is typically washed with a brine solution or various alcohols during the maturing process, which contributes to its distinct smell and taste.
