Term

Washed Rind

After these cheeses are formed, they begin a process of being washed in a cultured brine solution. This process washes away unwanted mould and bacteria and introduces a specific bacteria that will act on the cheese and transform its character. Many washed rind cheeses are also washed with a local alcoholic spirit imbuing additional flavour. Washed rind cheeses are often known as the “stinky cheeses” The resulting flavour is usually more mild than the aroma suggests and is, many times, delightfully complex.

← Valençay

Winzer Classic →

Return to Cheese Dictionary