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Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavours and produce a firm, flavourful rind ...
Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow. [2]
Another washed rind cheese, Limburger smells of body odor and worse bodily smells. It’s traditionally paired with rye bread, raw onion, and mustard for a “Limburger sandwich” and is great ...
Époisses is a pungent soft-paste cow's-milk cheese. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (4 in) or 18 cm (7 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk. [1] The rind is edible. [2]
It has three layers: a fairly thick washed rind, then an intensely creamy layer that's silky smooth and spreads like soft butter. The center is a bit firmer, which gives the cheese some structure ...
It is a soft, rich, seasonal cheese made from cow's milk in Switzerland and France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind. The cheese is wrapped in a "sangle" made from the cambium of a Norway spruce tree (French: Épicéa commun ) for about two ...
Munster cheese being produced. Cheese affinage; The cheese's crust must be washed regularly. It is matured in damp cellars for five weeks for the smaller formats (roughly 300 g) and up to 2 to 3 months for the larger ones (about 1500 g). During this period, the rind is periodically washed with brine. The added moisture helps the development of ...