Discover the World of Washed Rind Cheese
Washed rind cheese represents a fascinating category in the world of artisan cheese, known for its distinctive aroma, complex flavors, and unique production methods. This comprehensive guide will explore the intricacies of washed rind cheese, from its creation to its place on cheese boards worldwide.
What is Washed Rind Cheese?
Washed rind cheese is a type of cheese that undergoes a special aging process where the surface is repeatedly washed with brine, alcohol, or other solutions during ripening. This washing process encourages the growth of specific bacteria, particularly Brevibacterium linens, which contributes to the cheese’s distinctive characteristics.
Exploring the Characteristics of Washed Rind Cheese
Washed rind cheeses are known for their:
- Pungent aroma, often described as “stinky”
- Orange or reddish rind
- Creamy to semi-soft texture
- Complex, often meaty or umami flavors
- Contrast between strong-smelling rind and milder interior
Understanding the Significance of Rind in Cheese Making
The rind plays a crucial role in cheese development:
- Acts as a protective layer for the cheese
- Influences moisture loss and aging speed
- Hosts beneficial microorganisms that contribute to flavor
- Often edible, adding another dimension to the cheese’s taste profile
How Does Washing Impact the Flavor Profile?
Washing the cheese rind during aging affects the flavor in several ways:
- Encourages growth of flavor-enhancing bacteria
- Influences the cheese’s moisture content
- Can impart flavors from the washing solution (e.g., beer, wine)
- Develops a more complex and often stronger flavor than non-washed cheeses
The washed-rind cheese technique
The process of creating washed rind cheese involves several key steps:
- Cheese making: Curds are formed and molded
- Initial aging: Cheese is left to develop for a few days
- Washing begins: The surface is washed with brine, alcohol, or other solutions
- Regular washing: Continued throughout the aging process
- Ripening: Cheese develops its characteristic rind and flavor
Recommended Recipes for Washed Rind Cheese
While specific recipes can vary, here are some general guidelines for making washed rind cheese:
Creating a Delicious Camembert Cheese
Basic steps for Camembert-style cheese:
- Heat milk to 90°F (32°C)
- Add culture and ripen for 30 minutes
- Add rennet and coagulate for 1 hour
- Cut curd and let rest
- Ladle into molds and drain
- Flip several times over 24 hours
- Brine and begin washing process
Experimenting with Brevibacterium Linens in Cheese Making
To incorporate B. linens in your cheese:
- Add B. linens culture to milk or sprinkle on cheese surface
- Wash cheese with a saturated brine solution
- Maintain high humidity (95%) during aging
- Wash regularly to encourage growth
Exploring Different Washed-Rind Cheese Varieties
Some popular washed rind cheese varieties include:
| Cheese Name | Origin | Characteristics |
|---|---|---|
| Époisses | France | Washed with Marc de Bourgogne, creamy texture |
| Taleggio | Italy | Mild flavor, thin rind, semi-soft |
| Limburger | Germany | Strong aroma, soft interior |
Exploring the Art of Cheese Making
Cheese making is both a science and an art, especially when it comes to washed rind varieties.
Role of Different Cultures in Cheese Ripening
Various cultures contribute to cheese ripening:
- Lactic acid bacteria: Convert lactose to lactic acid
- Geotrichum candidum: Helps develop rind and flavor
- Brevibacterium linens: Gives orange color and pungent aroma
- Penicillium candidum: Used in white mold cheeses like Brie
Understanding the Brining Process in Cheese Making
Brining is crucial in washed rind cheese production:
- Helps control moisture content
- Contributes to flavor development
- Affects texture of the cheese
- Creates an environment for beneficial bacteria
Effect of Mold Development on Cheese Aging
Mold plays a significant role in cheese aging:
- Contributes to flavor and aroma development
- Affects texture of the cheese
- Can create distinctive appearances (e.g., blue veins in blue cheese)
- Helps break down proteins and fats during aging
The Science Behind Cheese Rinds
The development of cheese rinds involves complex microbiological processes.
Impact of Microbes like Geotrichum on Cheese Development
Geotrichum candidum plays a significant role in cheese development:
- Helps form the rind
- Contributes to flavor development
- Affects texture of the cheese
- Interacts with other microorganisms in the cheese ecosystem
Comparing Aroma Profiles of Brie and Camembert Cheese
While both Brie and Camembert are soft white cheeses, their aroma profiles differ:
- Brie: Milder, buttery aroma with mushroom notes
- Camembert: Stronger, more pungent aroma with earthy notes
Significance of Linen in Creating the Perfect Cheese Surface
Linen cloths are often used in cheese making:
- Helps control moisture during draining
- Can impart subtle flavors to the cheese
- Traditionally used in making certain cheese varieties
- Contributes to rind development in some cheeses
Artistry in Cheese Making
Cheese making, especially for washed rind varieties, is as much an art as it is a science.
Role of Cheesemakers in Crafting Artisan Washed Rind Cheeses
Artisan cheesemakers play a crucial role in creating unique washed rind cheeses:
- Selecting quality milk and ingredients
- Developing unique washing solutions and techniques
- Monitoring and adjusting the aging process
- Innovating new cheese varieties
Exploring Different Methods in Washing Curds for Cheese
Various methods can be used for washing cheese curds:
- Brine washing: Using salt water solution
- Alcohol washing: Using beer, wine, or spirits
- Herb-infused washes: Adding aromatic herbs to the wash
- Frequency of washing: Can vary from daily to weekly
Diving into the World of Stinky and Soft Cheeses
Stinky and soft cheeses, often washed rind varieties, offer a unique tasting experience:
- Strong aromas contrast with milder flavors
- Creamy textures complement complex taste profiles
- Often pair well with bold wines or beers
- Represent some of the most prized artisanal cheeses
Mastering Cheese Craftsmanship
Becoming a skilled cheesemaker requires dedication, knowledge, and practice, especially when it comes to crafting washed rind cheeses.
Learning the Basics of Washed-Rind Cheese Production
To master washed-rind cheese production, focus on these key areas:
- Milk selection and preparation
- Curd formation and cutting
- Draining and molding techniques
- Brining and initial aging
- Washing techniques and schedules
- Aging environment control
- Assessing cheese ripeness and quality
Creating Unique Cheese Varieties Similar to Taleggio & Gruyère
To create unique washed rind cheeses inspired by classics like Taleggio and Gruyère:
- Experiment with different milk types (cow, goat, sheep)
- Try various washing solutions (beer, wine, spirits, herb-infused brines)
- Adjust aging times and conditions
- Combine techniques from different cheese styles
- Consider local ingredients or traditions for a unique twist
Understanding the Influence of Brevibacterium Linens in Cheese Aging
Brevibacterium linens plays a crucial role in washed rind cheese development:
- Contributes to the orange or reddish color of the rind
- Produces distinctive aromas and flavors
- Helps break down proteins, enhancing cheese texture
- Interacts with other microorganisms in the cheese ecosystem
To encourage B. linens growth:
- Maintain high humidity (above 95%) during aging
- Keep the cheese surface moist through regular washing
- Control temperature, typically between 10-15°C (50-59°F)
- Allow adequate air circulation around the cheese
Conclusion: Embracing the Art of Washed Rind Cheese
Washed rind cheeses represent a fascinating and complex category in the world of artisan cheese. From the pungent aromas to the creamy textures and complex flavors, these cheeses offer a unique tasting experience that captivates cheese lovers around the world.
As you explore the world of washed rind cheeses, remember that each variety tells a story of tradition, craftsmanship, and innovation. Whether you’re a cheese enthusiast looking to expand your palate or an aspiring cheesemaker ready to take on new challenges, the world of washed rind cheese offers endless opportunities for discovery and creativity.
Key takeaways from this guide include:
- The distinctive characteristics of washed rind cheeses
- The complex process of creating and aging these cheeses
- The importance of microorganisms like Brevibacterium linens in flavor development
- The artistry involved in crafting unique washed rind varieties
- The science behind rind development and cheese aging
As you continue your journey into the world of washed rind cheeses, don’t be afraid to experiment, ask questions, and most importantly, taste a wide variety of cheeses. Each cheese offers a unique experience, and the more you explore, the more you’ll appreciate the incredible diversity and complexity of these aromatic delicacies.
Happy cheese tasting and making!
How are washed rind cheeses prepared?
- Regular washing of the cheese surface during aging
- Washing solution can be brine, alcohol, or other liquids
- Washing encourages growth of specific bacteria (e.g., Brevibacterium linens)
- Process typically repeated every few days during aging
- Initial cheese making process (curdling, cutting, molding)
- Begin washing after a few days of initial aging
- Continue washing and turning the cheese regularly
- Monitor rind development and aroma
- Age for the appropriate time for the specific cheese type
How long is washed rind cheese aged?
- Soft washed rind cheeses: 3-6 weeks
- Semi-soft washed rind cheeses: 2-3 months
- Firmer washed rind cheeses: Up to 6 months or more
- Specific cheese recipe and tradition
- Desired flavor intensity
- Texture goals
- Size of the cheese
- Epoisses: About 6 weeks
- Taleggio: 6-10 weeks
- Livarot: 2-3 months
What is the difference between a natural rind cheese and a washed-rind?
- Natural rind:
- Forms naturally through air exposure
- Often dry and hard
- Can be grayish or brown in color
- Develops over longer periods
- Washed-rind:
- Actively maintained through washing
- Often sticky or moist
- Typically orange or reddish in color
- Develops more quickly
- Flavor: Washed-rinds often more pungent
- Aroma: Washed-rinds typically stronger smelling
- Bacteria: Washed-rinds encourage specific bacterial growth
Why do washed rind cheeses smell?
- Growth of Brevibacterium linens bacteria
- Production of sulfur compounds during aging
- Breakdown of proteins and fats
- Interaction between cheese and washing solution
- B. linens produces methanethiol, a sulfur compound
- Alcohol in washing solutions can enhance aroma development
- Humid environment on rind promotes bacterial activity
- Extended aging intensifies aromas
Simple washed cheese rind techniques
- Basic brine wash:
- Mix salt and water (3% salt solution)
- Gently brush or sponge the cheese surface
- Alcohol wash:
- Use diluted brandy, wine, or beer
- Apply with a clean cloth or brush
- Whey wash:
- Use leftover whey from cheesemaking
- Apply with a soft brush
- Wash every 2-3 days during aging
- Use sterile equipment to prevent contamination
- Maintain consistent temperature and humidity
Best washed cheese rind techniques
- Use specific wash solutions:
- B. linens culture in brine for traditional flavor
- Marc de Bourgogne for Epoisses-style cheese
- Beer for Trappist-style cheeses
- Control washing frequency:
- Start with daily washes, then reduce frequency
- Adjust based on rind development and desired intensity
- Maintain proper aging conditions:
- High humidity (90-95%)
- Consistent temperature (10-15°C / 50-59°F)
- Use appropriate tools:
- Soft bristle brushes or clean cloths
- Sterilized equipment to prevent contamination
Easy washed cheese rind techniques
- Simple salt brine wash:
- Dissolve 1 tablespoon salt in 1 cup water
- Gently wipe cheese surface with solution
- White wine wash:
- Use diluted white wine (1:1 with water)
- Apply with a clean cloth or spray bottle
- Cider wash:
- Use apple cider diluted with water
- Brush gently over cheese surface
- Wash every 2-3 days
- Keep cheese in a container to maintain humidity
- Turn cheese regularly to ensure even rind development
Washed rind cheese examples
- Epoisses (France): Washed with marc de Bourgogne
- Taleggio (Italy): Washed with brine
- Limburger (Germany): Known for its strong aroma
- Munster (France): Washed with brine and annatto
- Reblochon (France): Lightly washed, semi-soft texture
- Stinking Bishop (England): Washed with perry
- Livarot (France): Wrapped in reed strips
- Maroilles (France): Square-shaped, strong flavor
- Chimay (Belgium): Washed with Trappist beer
- Raclette (Switzerland/France): Often used for melting
How to eat washed rind cheese
- Serve at room temperature for best flavor
- Remove from refrigerator 30-60 minutes before serving
- Pair with crusty bread or crackers
- Enjoy with fruity white wines or Belgian ales
- Soft varieties: Spread on bread or scoop with a spoon
- Firmer types: Cut into wedges or slices
- Rind is generally edible, but personal preference varies
- Try melting firmer varieties for dishes like Raclette
- Fresh fruits: Apples, pears, or grapes
- Nuts: Walnuts or almonds
- Preserves: Fig jam or quince paste
Washed rind cheese recipe
- Ingredients:
- 2 gallons whole milk
- 1/4 teaspoon mesophilic culture
- 1/8 teaspoon Brevibacterium linens
- 1/4 teaspoon liquid rennet
- Non-iodized salt
- Process:
- Heat milk to 90°F (32°C)
- Add cultures, stir, and rest for 45 minutes
- Add rennet, stir gently, and let set for 1 hour
- Cut curd into 1/2 inch cubes
- Stir gently and heat to 95°F (35°C) over 30 minutes
- Drain curds and mold
- Press lightly for 4 hours
- Brine in saturated salt solution for 8 hours
- Aging:
- Age at 55°F (13°C) and 95% humidity
- Wash with brine solution every 2 days
- Age for 3-6 weeks
Can you eat washed rind cheese
- The entire cheese, including the rind, is typically edible
- The rind contributes to the cheese’s unique flavor profile
- Some people prefer to eat only the interior, which is a matter of personal taste
- The rind may have a stronger flavor than the interior
- Texture of the rind can be different, sometimes firmer or stickier
- If the rind has developed any unwanted mold, it’s best to trim it off
- Always check the cheese for any signs of spoilage before consuming
Is brie a washed-rind cheese
- Brie is a bloomy rind or soft-ripened cheese
- It develops a white, fuzzy rind from Penicillium candidum mold
- The rind forms naturally without washing during aging
- Washed-rind cheeses are regularly bathed in brine or alcohol
- Brie’s rind is dry and powdery, unlike the sticky rind of washed cheeses
- Brie has a milder aroma compared to most washed-rind cheeses
- The flavor profile of Brie is typically more delicate and buttery