Washed Rind Cheese Style and Making

History

Washed rind cheese originated in northern France where it was created by monks allegedly during medieval times. The original meaty flavour was deliberately created for periods of religious fasting when meat was not allowed. The monks discovered the texture of the cheese became moist and supple if the rind was washed as it ripened.

Characteristics

Washed rind cheese is among the world's strongest smelling, yet sweetest tasting cheese. Known colloquially as 'stinky cheese' it has a robust aroma with a sweet and earthy flavour that is slightly nutty. During production the cheese surface is washed with a brine solution containing a special bacterium, Brevi bacterium linens (also known as brevi or B linens). This gives the rind its distinctive aroma and red/orange colour.

The smell of a washed rind cheese does not equate with flavour. While the smell may appear strong, the flavour is generally subtle. Beginners to washed rind cheese should eat the sweet and nutty centre of the cheese and avoid the hint of the wildness of the rind.

Try King Island Dairy Stormy which has a wild and earthy aroma, a soft and mild interior and a surprisingly subtle flavour. King Island Dairy Discovery Scrubbed Brie is a good choice for beginners as it could be considered a hybrid washed rind cheese. It has a delightful buttery mushroom character.

Selection

A washed rind cheese that doesn't smell suggests it is low in flavour and is yet to ripen. The riper the cheese is, the stronger it will smell. When selecting a washed rind cheese, don't be put off by its smell. While the aroma may seem strong, the flavour will be mild and subtle. Look for a red/orange rind with an earthy barnyard aroma. When cut, a washed rind should ooze or bulge.

Storage

Depending on its level of maturity washed rind cheese will store for one to four weeks. Store the cheese in its original wrapper or in waxed greaseproof paper. Keep it well covered in the refrigerator, preferably in a glass container with a lid, to prevent the aroma affecting other produce. Freezing is not recommended.