Washed Rind Cheese
Washed rind cheeses are sometimes fondly referred to as the Stinkers due to their strong smell. Most varieties are not for the timid. The older they get the more pungent they smell the more pronounced their flavours become. The unmistakable striking pungent aromas and flavours of Washed Rind put them in a class of their own.
The cheeses are surface-ripened by washing the cheese with brine, beer, wine, brandy, or a mixture of ingredients. This re-moistening encourages bacterial growth, which allows the cheese to be ripened from the outside in.
Washed rinds are among the most unique and flavourful of cheeses with a big, meaty flavor. Expect nutty, buttery, woodsy, and complex flavours.
Appearance & Texture:
Washed rind cheese can be identified by its red or orange rind.
Some washed rind cheese is soft and oozy; others are solid enough to grate depending on the age.
Pungent barnyard aroma and often compared to gym socks.
Care & Storage:
Washed rind cheese needs air to breathe. Wrapping them in waxed or parchment paper is best. Place wrapped pieces in a plastic container to help control the aroma.
To protect against a stinky fridge, place discarded ends of celery or fennel on a plate (uncovered), or keep a bunch of fresh mint in the cheese drawer, as well as an opened box of baking soda.