TYPES OF CHEESE: Washed Rind Cheese

Washed Rind Cheese



Types of Cheese: Washed Rind Cheese

Washed rind cheese is a distinctive cheese category famous for its pungent aroma, sticky orange rind, and surprisingly mild to meaty interior flavor. These cheeses are regularly washed during aging, creating a unique microbial environment that defines their character.

🧠 What Is Washed Rind Cheese?

Washed rind cheese is aged while being washed or rubbed with liquids such as:

  • Brine (saltwater)

  • Beer

  • Wine

  • Brandy

  • Cider

  • Whey

This washing encourages the growth of Brevibacterium linens (and related bacteria), which produce:

  • Strong aromas

  • Orange to reddish-brown rinds

  • Savory, umami-rich flavors

➡️ Fun fact: B. linens is the same bacteria associated with human skin odor—but far more delicious in cheese.

🔬 Key Characteristics

  • Rind: Sticky, moist, orange-red

  • Aroma: Strong, funky, sometimes sulfurous

  • Interior: Mild, sweet, meaty, nutty

  • Texture: Soft to semi-soft (sometimes firm)

  • Flavor Contrast: Smells strong, tastes gentle

🧀 Famous Washed Rind Cheeses

1. Limburger (Germany/Belgium)

  • Extremely pungent aroma

  • Mild, beefy flavor

  • Soft and spreadable

2. Époisses (France)

  • Washed with brandy (Marc de Bourgogne)

  • Sticky rind, creamy center

  • Rich, sweet-savory taste

3. Munster (Alsace, France)

  • Smooth, aromatic

  • Mild interior despite strong smell

  • Classic melting cheese

4. Taleggio (Italy)

  • Washed with brine

  • Thin rind, fruity aroma

  • Soft, buttery interior

5. Reblochon (France)

  • Creamy, nutty

  • Gentle washed rind character

  • Famous in Tartiflette

6. Raclette (Switzerland/France)

  • Firm washed rind cheese

  • Mild aroma

  • Exceptional melting qualities

7. Appenzeller (Switzerland)

  • Washed with herbal brine

  • Firm texture

  • Complex, savory flavor

8. Stinking Bishop (England)

  • Washed with pear cider

  • Intense aroma

  • Lusciously creamy interior

🧀 Texture & Aging Styles

StyleExamples
Soft & creamyÉpoisses, Taleggio
Semi-softMunster, Limburger
FirmRaclette, Appenzeller

🍽️ Culinary Uses

  • Melting (raclette, tartiflette)

  • Cheese boards (served last due to aroma)

  • Sandwiches

  • Sauces and fondues

  • Baked dishes

🥂 Pairing Suggestions

Drinks

  • Belgian ales

  • Dry Riesling

  • Gewürztraminer

  • Hard cider

Food

  • Potatoes

  • Rye bread

  • Charcuterie

  • Pickles

🧊 Storage Tips

  • Wrap loosely in wax or parchment paper

  • Store in a separate container (aroma control)

  • Keep refrigerated but not too cold

  • Let rest at room temperature before serving

🧠 Why Washed Rind Cheese Smells Strong but Tastes Mild

The surface bacteria break down proteins and fats at the rind first, creating intense aromas, while the interior remains sweet, creamy, and balanced—a dramatic and delightful contrast.

⭐ Why Washed Rind Cheese Matters

Washed rind cheeses showcase the power of microbial craftsmanship, transforming milk into one of the most complex and sensory cheese experiences available. Bold, aromatic, and deeply satisfying, they are a favorite among chefs and adventurous cheese lovers.

OTHER SOURCES


This can be a semi soft or a hard type of cheese. 

The distinguishing feature is the colour of the rind, caused by washing or wiping the surface of the cheese with a cloth soaked in brine and containing a bacterium called Brevibacterium linens, often with other selected micro-organisms. 

The liquid may also contain herbs or wine and is usually a recipe secret to the maker. 

Some cheese have a dry orange brown rind, whereas others have a distinctive sticky rind with a rather pungent aroma. 

The texture of most of these types of cheese is soft and pliable, even creamy.

The flavour is mildly aromatic. 

Many find the aroma overpowering, even objectionable.

 Because of this, they are very much the choice of the connoisseur, but once tried these cheeses are superb..
Types of cheese; blue-cheese

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