Discover the Aromatic World of Washed Rind Cheese: A Comprehensive Guide
Washed rind cheese, also known as smear-ripened cheese, is a tantalizing category of cheese renowned for its bold aromas, distinctive orange-hued rinds, and complex flavors. Crafted through a labor-intensive process that involves periodically washing the cheese’s surface with brine or other solutions, these cheeses develop a unique character that sets them apart from other varieties. From the soft and pungent Époisses to the firm and nutty Gruyère, washed rind cheeses offer a diverse range of textures and flavor profiles that appeal to adventurous cheese lovers. Washed rind cheeses can range in texture from soft to semi-hard and hard, and are known for their bold, pungent flavors that can be earthy, savory, sweet, or tangy. The washing process creates a distinctive orange rind and a creamy, flavorful interior.
Soft (smear-ripened) washed rind cheeses:
Ardrahan
Ardrahan is an Irish washed rind cheese made from cow’s milk. It has a soft, pliable texture and a pungent, slightly meaty aroma. The flavor is complex, with notes of nuts, grass, and a subtle sweetness.
Ardrahan is delicious on its own, paired with a glass of full-bodied red wine or a pint of stout. It can also be melted into sauces, used as a topping for burgers, or incorporated into grilled cheese sandwiches for an extra kick of flavor.
Brick cheese
Brick cheese is an American cheese originally made by John Jossi in Wisconsin. It has a semi-soft texture and a mild, slightly sweet flavor when young, developing a stronger, more pungent taste as it ages. The cheese is washed with a light brine during the ripening process, giving it a slightly sticky, reddish-brown rind.
Brick cheese is a great melting cheese, making it perfect for grilled cheese sandwiches, mac and cheese, and pizza. It can also be cubed and added to salads or served on a cheese board alongside cured meats and crusty bread.
Époisses
Époisses is a French cow’s milk cheese with a soft, creamy texture and a powerful, pungent aroma. The rind is washed with Marc de Bourgogne, a local brandy, giving it a distinctive orange color and a slightly boozy flavor. The interior is rich and gooey, with notes of nuts, cream, and a subtle sweetness.
Époisses is best enjoyed on its own, paired with a glass of Burgundy red wine or a sweet dessert wine. It can also be spread on crusty bread or used as a decadent topping for burgers and steaks.
Fontina
Fontina is an Italian cow’s milk cheese with a semi-soft texture and a mild, slightly nutty flavor. The cheese is washed with a brine solution during the aging process, giving it a slightly sticky, reddish-brown rind. As it ages, the flavor becomes more complex, with notes of mushrooms and a subtle tanginess.
Fontina is a versatile cheese that works well in both hot and cold dishes. It’s perfect for melting into fondues, sauces, and pasta dishes, as well as for topping pizzas and sandwiches. Fontina can also be enjoyed on its own, paired with a glass of light red wine or a crisp white.
Herve
Herve is a Belgian cow’s milk cheese with a soft, creamy texture and a strong, pungent aroma. The rind is washed with a mixture of salt water and bacteria during the ripening process, giving it a sticky, orange-brown color and a slightly yeasty flavor. The interior is rich and gooey, with notes of nuts and a subtle sourness.
Herve is best enjoyed on its own, paired with a glass of Belgian ale or a slice of dark rye bread. It can also be melted into sauces or used as a bold topping for burgers and sandwiches.
Langres
Langres is a French cow’s milk cheese with a soft, creamy texture and a slightly pungent aroma. The rind is washed with Marc de Champagne, a local brandy, giving it a distinctive orange color and a slightly boozy flavor. The interior is rich and buttery, with notes of mushrooms and a subtle nuttiness.
Langres is often served as a table cheese, paired with a glass of Champagne or a light red wine. It can also be baked in its wooden box and served as a warm, gooey appetizer, or melted into sauces and gratins for added depth of flavor.
Limburger
Limburger is a German cow’s milk cheese with a soft, almost spreadable texture and a notoriously pungent aroma. The rind is washed with a bacteria-rich brine during the ripening process, giving it a sticky, reddish-brown color and a strong, meaty flavor. The interior is creamy and slightly tangy, with notes of onions and a subtle sweetness.
Limburger is often enjoyed on its own, paired with a glass of dark beer or a slice of pumpernickel bread. It can also be used as a bold spread for sandwiches or melted into sauces for a unique twist on classic dishes.
Maroilles
Maroilles is a French cow’s milk cheese with a soft, pliable texture and a strong, pungent aroma. The rind is washed with a mixture of salt water and bacteria during the ripening process, giving it a sticky, orange-brown color and a slightly yeasty flavor. The interior is rich and creamy, with notes of nuts and a subtle tanginess.
Maroilles is often enjoyed on its own, paired with a glass of full-bodied red wine or a pint of Belgian ale. It can also be melted into sauces, used as a topping for gratins and casseroles, or incorporated into grilled cheese sandwiches for an extra kick of flavor.
Mondseer
Mondseer is an Austrian cow’s milk cheese with a semi-soft texture and a mild, slightly sweet flavor. The rind is washed with a brine solution during the aging process, giving it a slightly sticky, reddish-brown color and a subtle, earthy aroma. As it ages, the flavor becomes more complex, with notes of nuts and a slight tanginess.
Mondseer is a versatile cheese that works well in both hot and cold dishes. It’s perfect for melting into fondues, sauces, and pasta dishes, as well as for topping pizzas and sandwiches. Mondseer can also be enjoyed on its own, paired with a glass of light red wine or a crisp white.
Munster
Munster is a French cow’s milk cheese with a soft, pliable texture and a strong, pungent aroma. The rind is washed with a bacteria-rich brine during the ripening process, giving it a sticky, orange-brown color and a slightly yeasty flavor. The interior is rich and creamy, with notes of nuts and a subtle sourness.
Munster is often enjoyed on its own, paired with a glass of Alsatian white wine or a pint of beer. It can also be melted into sauces, used as a topping for gratins and casseroles, or incorporated into grilled cheese sandwiches for an extra kick of flavor.
Pont-l’Évêque
Pont-l’Évêque is a French cow’s milk cheese with a soft, creamy texture and a slightly pungent aroma. The rind is washed with brine during the ripening process, giving it a distinctive orange color and a slightly salty flavor. The interior is rich and buttery, with notes of nuts and a subtle tanginess.
Pont-l’Évêque is often served as a table cheese, paired with a glass of Normandy cider or a light red wine. It can also be melted into sauces, used as a topping for gratins and quiches, or enjoyed on its own with crusty bread and fresh fruit.
Saint-Nectaire
Saint-Nectaire is a French cow’s milk cheese with a semi-soft texture and a mild, slightly nutty flavor. The rind is washed with brine during the ripening process, giving it a slightly sticky, grayish-brown color and a subtle, earthy aroma. As it ages, the flavor becomes more complex, with notes of mushrooms and a slight tanginess.
Saint-Nectaire is a versatile cheese that works well in both hot and cold dishes. It’s perfect for melting into fondues, sauces, and pasta dishes, as well as for topping salads and sandwiches. Saint-Nectaire can also be enjoyed on its own, paired with a glass of light red wine or a crisp white.
Taleggio
Taleggio is an Italian cow’s milk cheese with a soft, creamy texture and a mild, slightly tangy flavor. The rind is washed with brine during the ripening process, giving it a slightly sticky, pinkish-gray color and a subtle, yeasty aroma. As it ages, the flavor becomes more complex, with notes of nuts and a slight fruitiness.
Taleggio is a versatile cheese that works well in both hot and cold dishes. It’s perfect for melting into risottos, polenta, and pasta dishes, as well as for topping pizzas and crostini. Taleggio can also be enjoyed on its own, paired with a glass of Italian red wine or a drizzle of honey.
Tilsit
Tilsit is a German cow’s milk cheese with a semi-soft texture and a mild, slightly tangy flavor. The rind is washed with brine during the ripening process, giving it a slightly sticky, reddish-brown color and a subtle, earthy aroma. As it ages, the flavor becomes more complex, with notes of nuts and a slight pungency.
Tilsit is a versatile cheese that works well in both hot and cold dishes. It’s perfect for melting into sauces, gratins, and sandwiches, as well as for topping salads and enjoying on its own with crusty bread and pickled vegetables.
Brie de Meaux
Brie de Meaux is a French cow’s milk cheese with a soft, creamy texture and a mild, slightly nutty flavor. The rind is washed with brine during the ripening process, giving it a slightly sticky, white color and a subtle, earthy aroma. As it ages, the flavor becomes more complex, with notes of mushrooms and a slight tanginess.
Brie de Meaux is often served as a table cheese, paired with a glass of Champagne or a light red wine. It can also be baked in puff pastry and served as a warm, gooey appetizer, or melted into sauces and gratins for added depth of flavor.
Camembert de Normandie
Camembert de Normandie is a French cow’s milk cheese with a soft, creamy texture and a mild, slightly mushroomy flavor. The rind is washed with brine during the ripening process, giving it a slightly sticky, white color and a subtle, earthy aroma. As it ages, the flavor becomes more complex, with notes of nuts and a slight pungency.
Camembert de Normandie is often served as a table cheese, paired with a glass of Normandy cider or a light red wine. It can also be baked in its wooden box and served as a warm, gooey appetizer, or melted into sauces and gratins for added richness.
Buffalo mozzarella
Buffalo mozzarella, also known as Mozzarella di Bufala Campana, is an Italian cheese made from the milk of water buffaloes. It has a soft, delicate texture and a mild, slightly sweet flavor. The cheese is typically sold in brine or whey, which helps to maintain its moisture and freshness.
Buffalo mozzarella is a key ingredient in classic Italian dishes like Caprese salad and Margherita pizza. It can also be enjoyed on its own, drizzled with olive oil and sprinkled with salt and pepper, or paired with fresh tomatoes, basil, and crusty bread for a simple, yet delicious appetizer.
Goat cheeses (various)
Goat cheeses come in a wide variety of styles, from soft and creamy to firm and crumbly. They are made from goat’s milk and have a distinctive, tangy flavor that sets them apart from cow’s milk cheeses. Some goat cheeses are washed with brine during the ripening process, giving them a slightly sticky, orange-brown rind and a more pungent aroma.
Goat cheeses are incredibly versatile and can be used in a variety of dishes. Soft, creamy goat cheeses are perfect for spreading on bread or crackers, crumbling over salads, or melting into sauces and gratins. Firmer, aged goat cheeses can be grated over pasta dishes or enjoyed on their own as a snack or appetizer.
Robiola (cow’s milk)
Robiola is an Italian cheese that can be made from cow’s, goat’s, or sheep’s milk, or a combination of the three. Robiola made from cow’s milk has a soft, creamy texture and a mild, slightly tangy flavor. The rind is often washed with brine during the ripening process, giving it a slightly sticky, pinkish-white color and a subtle, yeasty aroma.
Robiola is a versatile cheese that can be enjoyed on its own, spread on bread or crackers, or melted into sauces and risottos. It pairs well with fresh fruit, honey, and nuts, and can also be used as a topping for pizzas and crostini.
Het Hinkelspiel (organic goat’s milk)
Het Hinkelspiel is a Belgian organic goat’s milk blue cheese produced by the Het Hinkelspel dairy in Sleidinge. This zesty cheese is made using raw milk and is aged for two to three months, developing a distinctive blue-green marbling throughout its creamy, white interior. Het Hinkelspiel has a tangy, slightly spicy flavor profile with a smooth, spreadable texture.
Het Hinkelspiel is perfect for spreading on crusty bread or crackers, crumbling over salads, or melting into sauces and dips. Its bold flavor pairs well with sweet accompaniments like honey, figs, or pears, as well as with Belgian fruit beers or crisp white wines.
St. Helena (inspired by Saint Nectaire)
St. Helena is an English blue cheese inspired by the French Saint Nectaire. Produced by Blake Bowden in Suffolk, this cow’s milk cheese has a dense, silky texture and a rich, long-lasting flavor. St. Helena is made using raw milk and is aged for several weeks, developing a grey mold (mucor) on its rind, which contributes to its earthy, mushroomy aroma.
St. Helena is delicious on its own, paired with a glass of red wine or a dark beer. It can also be melted into gratins, quiches, or used as a topping for burgers and steaks. Its warm, milky flavors and subtle earthiness make it a versatile addition to both sweet and savory dishes.
Washed-Rind Cheeses
Gruyère
Gruyère is a Swiss cow’s milk cheese with a firm, slightly grainy texture and a rich, nutty flavor. It is made using raw milk and is aged for several months, during which time it is regularly washed with brine. This washing process contributes to the development of a sticky, reddish-brown rind and a complex, slightly pungent aroma.
Gruyère is a versatile cheese that works well in both hot and cold dishes. It is perfect for melting into fondues, gratins, and sauces, as well as for topping French onion soup and Croque Monsieur sandwiches. Gruyère can also be enjoyed on its own, paired with a glass of white wine or a fruity red.
Beaufort
Beaufort is a French cow’s milk cheese produced in the Savoie region of the French Alps. It has a firm, smooth texture and a complex flavor profile that includes notes of butter, nuts, and fruit. Beaufort is made using raw milk from Tarine or Abondance cows and is aged for several months, during which time it is regularly washed with brine.
Beaufort is often enjoyed on its own, paired with a glass of white wine or a light red. It can also be melted into gratins, fondues, or used as a topping for baked potatoes and roasted vegetables. Beaufort’s rich, buttery flavor and smooth texture make it a decadent addition to any cheese board.
Appenzeller
Appenzeller is a Swiss cow’s milk cheese with a firm, slightly elastic texture and a complex, fruity flavor with notes of nuts and spice. It is made using raw milk and is aged for several months, during which time it is regularly washed with a secret herbal brine that includes wine or cider. This washing process contributes to the development of a sticky, reddish-brown rind and a pungent aroma.
Appenzeller is often enjoyed on its own, paired with a glass of white wine or a fruity red. It can also be melted into fondues, gratins, or used as a topping for rösti and other potato dishes. Appenzeller’s bold, spicy flavor and firm texture make it a standout addition to any cheese board.
Oka cheese
Oka is a Canadian cow’s milk cheese produced by the Trappist monks of the Oka Abbey in Quebec. It has a semi-soft, creamy texture and a mild, slightly tangy flavor with notes of butter and nuts. Oka is made using pasteurized milk and is aged for several weeks, during which time it is regularly washed with brine.
Oka is a versatile cheese that can be enjoyed on its own, paired with a glass of light red wine or a crisp white. It is also delicious in grilled cheese sandwiches, melted over vegetables, or used as a topping for burgers and pizza.
Raclette
Raclette is a Swiss cow’s milk cheese with a semi-firm, smooth texture and a mild, slightly nutty flavor. It is made using raw or pasteurized milk and is aged for several months, during which time it may be regularly washed with brine. Raclette is known for its excellent melting properties, making it the star of the traditional Swiss dish of the same name.
Raclette is most commonly melted and scraped onto boiled potatoes, cured meats, and pickled vegetables. It can also be used in fondues, gratins, or as a topping for burgers and sandwiches. Raclette’s mild, creamy flavor and smooth texture make it a crowd-pleasing addition to any cheese board.
Mountain Gorgonzola DOP
Mountain Gorgonzola DOP is an Italian cow’s milk cheese with a soft, creamy texture and a mild, slightly sweet flavor with notes of butter and nuts. It is made using pasteurized milk and is aged for several weeks, during which time it develops a thin, wrinkled rind. Mountain Gorgonzola DOP is a milder, less pungent version of the classic Gorgonzola cheese.
Mountain Gorgonzola DOP is perfect for spreading on bread or crackers, melting into risottos and pasta dishes, or crumbling over salads and pizzas. Its mild, creamy flavor pairs well with fruits like pears, figs, and grapes, as well as with sweet wines and honey.
Tete de Moine AOP
Tete de Moine AOP is a Swiss cow’s milk cheese with a semi-hard, dense texture and a complex, fruity flavor with notes of nuts and spice. It is made using raw milk and is aged for several months, during which time it is regularly washed with brine. Tete de Moine AOP is known for its unique serving method, which involves scraping thin, delicate rosettes from the top of the cheese using a special tool called a Girolle.
Tete de Moine AOP is best enjoyed on its own, paired with a glass of white wine or a light red. The delicate rosettes can be served as a garnish for salads, soups, or used as a topping for canapés and crostini. Tete de Moine AOP’s complex flavor and beautiful presentation make it a standout addition to any cheese board.
Morbier
Morbier is a French cow’s milk cheese with a semi-soft, supple texture and a mild, slightly tangy flavor with notes of nuts and fruit. It is made using raw or pasteurized milk and is aged for several weeks, during which time it develops a distinctive black ash line running through its center. This line is a remnant of the cheese’s historical production process, which involved protecting the morning’s curd with a layer of ash before adding the evening’s curd.
Morbier is a versatile cheese that can be enjoyed on its own, paired with a glass of light red wine or a fruity white. It is also delicious in grilled cheese sandwiches, melted over potatoes, or used as a topping for salads and tarts. Morbier’s mild, creamy flavor and unique appearance make it an eye-catching addition to any cheese board.
Raclette du Valais
Raclette du Valais is a Swiss cow’s milk cheese with a semi-firm, smooth texture and a mild, slightly nutty flavor. It is made using raw milk from cows grazing in the Valais region of Switzerland and is aged for several months, during which time it may be regularly washed with brine. Raclette du Valais is known for its excellent melting properties and is the traditional cheese used in the Swiss dish of the same name.
Raclette du Valais is most commonly melted and scraped onto boiled potatoes, cured meats, and pickled vegetables. It can also be used in fondues, gratins, or as a topping for burgers and sandwiches. Raclette du Valais’ mild, creamy flavor and smooth texture make it a beloved classic in Swiss cuisine.