Washed-rind cheeses

Washed-rind cheeses are a distinct category of cheeses that have been bathed in a solution of saltwater brine, wine, beer, or a mixture of other liquids during their aging process. This treatment encourages the growth of certain bacteria, notably Brevibacterium linens, which gives these cheeses their characteristic flavors, textures, and often pungent aromas. The process of washing the rind not only affects the cheese's taste but also its appearance, often resulting in a rind that is orange to reddish in color.

History

The tradition of washing cheese rinds dates back centuries and is thought to have originated in monasteries in Europe as a method to prevent unwanted mold growth on the cheese surface while encouraging the development of beneficial bacteria. Over time, this technique spread across Europe, giving rise to a variety of washed-rind cheeses, each with unique characteristics depending on the liquid used for washing and the specific aging conditions.

Production

The production of washed-rind cheese involves several key steps. After the initial cheesemaking process, the young cheeses are periodically washed in their designated liquid. This not only controls the growth of certain microbes but also adds complexity to the cheese's flavor profile. The frequency and duration of the washings can vary significantly, influencing the final product's moisture content, rind development, and taste.

Characteristics

Washed-rind cheeses are known for their strong aromas, which can range from mildly pungent to intensely stinky. Despite their robust smell, many of these cheeses have surprisingly mild and nuanced flavors, with notes of creaminess, nuttiness, and a range of other subtle tastes. The texture of these cheeses can vary from soft and creamy to semi-firm, depending on the aging process and the specific type of cheese.

Popular Varieties

Some well-known washed-rind cheeses include:

• Munster - Originating from the Alsace and Lorraine regions, this French cheese is known for its smooth, creamy texture and strong aroma.
• Taleggio - A soft Italian cheese with a fruity tang and a strong smell, Taleggio has a thin crust and a rich, buttery consistency.
• Limburger - Best known for its very strong smell, Limburger is a soft, spreadable cheese that originates from the historical Duchy of Limburg.
• Epoisses de Bourgogne - A French cheese that is washed in Marc de Bourgogne, Epoisses is renowned for its creamy texture and powerful bouquet.

Serving and Pairing

Washed-rind cheeses are versatile and can be enjoyed in various ways, from being featured on a cheese plate to being used in cooking. They pair well with a range of beverages, including full-bodied wines, craft beers, and even spirits that can complement their strong flavors. When serving, it is often recommended to allow the cheese to come to room temperature to fully appreciate its complexity.

Conclusion

Washed-rind cheeses are a testament to the art and science of cheesemaking, showcasing how a simple process of washing can transform the flavor and texture of cheese. Their unique characteristics make them a beloved choice for cheese enthusiasts around the world, offering a bold and aromatic addition to any cheese selection.

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