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Washed-rind cheese
Washed-rind cheese
Washed-rind cheese
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Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft washed-rind cheeses. The softer ones are sometimes distinguished as "smear-ripened". Conversely, the term "washed rind" is sometimes reserved only for the hard ones.

Production

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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 can be soft (Limburger), semi-hard, or hard (Appenzeller). The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, like Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.

Examples

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Soft (smear-ripened)

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Hard (washed-rind)

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See also

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Bibliography

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Notes

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Revisions and contributorsEdit on WikipediaRead on Wikipedia

Washed-rind cheese

View on Grokipedia
from Grokipedia
Washed-rind cheese, also known as smear-ripened cheese, is a style of cheese characterized by the regular washing of its exterior surface with a solution or other liquids during the process, which promotes the growth of specific and yeasts to form a distinctive sticky, orange-red rind. This technique results in cheeses with bold, pungent aromas and flavors often described as meaty, earthy, or garlicky, due to the metabolic activities of surface that produce compounds and other volatiles. Typically made from cow's milk but sometimes from or sheep milk, these cheeses range in texture from soft and creamy to semi-hard, with ripening periods varying from a few weeks for softer varieties to several months for harder ones. The production of washed-rind cheese begins with pasteurizing or using , followed by using and to form curds, which are then cut, stirred, drained, and molded into wheels or blocks. After salting or (typically at 19–21% concentration), the cheeses are aged in humid conditions at temperatures between 8–20°C (46–68°F), during which they are repeatedly washed or smeared with a solution containing salt, , and sometimes , , wine, or bacterial cultures to encourage deacidification of the surface and proliferation of salt-tolerant microbes. This "smearing" process fosters a complex microbial community dominated by yeasts like and bacteria such as , species, and , which contribute to the cheese's pigmentation, , , and overall flavor development while also providing a protective barrier against pathogens. Originating in European monasteries as early as the Middle Ages, where monks developed the method—possibly accidentally—while using saline solutions to preserve cheese as a meat substitute during fasts, washed-rind cheeses have become a hallmark of traditional cheesemaking in regions like France, Belgium, Germany, and Switzerland. Notable examples include the soft and runny Époisses de Bourgogne from France, washed with Marc de Bourgogne spirit; the semi-soft Italian Taleggio; the pungent Belgian Limburger; and the harder Swiss Gruyère, which undergoes a milder version of the process. In modern production, especially in the United States, artisan cheesemakers adapt these techniques to create innovative varieties, though challenges like controlling foodborne pathogens such as Listeria monocytogenes persist due to the cheeses' higher pH and moisture content.

Introduction

Definition and Overview

Washed-rind cheeses are a distinct category of surface-ripened cheeses characterized by the periodic application of , saltwater, alcohol such as , wine, or to their exterior during the stage. This process fosters the growth of specific surface microorganisms, particularly like and various coryneforms, which create a viscous, often red-orange smear on the rind. The core purpose of these washings is to suppress unwanted mold growth while encouraging beneficial and yeasts, such as , to colonize the surface and drive rind development. This microbial activity results in the cheeses' signature pungent flavors and aromas, derived from compounds like sulfur volatiles. Washed-rind varieties encompass both soft and semi-soft as well as firm and hard types, produced from cow, ewe, or . Also known as smear-ripened or red-smear cheeses, the terminology "smear" specifically denotes the sticky bacterial layer spread across the rind via the washing technique. Unlike natural-rind cheeses, which form a dry, earthy exterior through minimal intervention, or bloomy-rind cheeses that develop a soft, fungal yielding milder profiles, washed-rind cheeses prioritize bacterial dominance to achieve their intense sensory characteristics.

Historical Development

The origins of washed-rind cheese trace back to the in , particularly in monastic communities of the regions now encompassing , , and . The earliest recorded example is , developed around the 7th century by Benedictine monks in the region of northeastern , where the cheese was matured in humid cellars using raw cow's milk from local mountain pastures. These monks pioneered washing techniques to preserve the cheese and enhance its flavor, initially using solutions, later incorporating local alcohols such as wine or infused with herbs to control mold growth and promote bacterial ripening. In Trappist and Cistercian monasteries, particularly in and northern , beer or ale from monastic breweries was employed for washing, imparting subtle boozy notes and aiding preservation in the damp climates of the . By the , the technique spread across through the expansion of monastic orders, especially the founded in 1098, whose abbeys dotted pilgrimage routes like the Way of St. James and facilitated trade networks. In the , for example, monks in developed , a soft, pungent variety washed with Marc de Bourgogne that sustained travelers and was exchanged in markets along these paths. This dissemination established washed-rind production in alpine and lowland areas, with variations reflecting local milks and environments: softer, smear-ripened types prevailed in the humid, milder climates of and (e.g., Herve and Maroilles), while firmer versions developed in the cooler, drier Swiss and German alpine regions using higher-fat cow's milk suited to longer aging. The 19th and 20th centuries marked a transition from primarily artisanal monastic production to commercial scales, driven by industrialization and migration. , a semi-soft washed-rind variety, originated in the early 1800s among monks in the (straddling modern , , and the ) and gained wider production through German and Belgian markets before Swiss immigrants commercialized it in the United States starting in 1867. In , saw increased commercial output in the late 19th century, though debates over —introduced in the 1860s—intensified, as traditional raw-milk methods clashed with safety concerns amid growing urban demand. rationing severely disrupted production, particularly in Britain and , where cheese allocations dropped to as little as 1 ounce per person weekly, nearly extinguishing traditional varieties and shifting focus to standardized, pasteurized alternatives. A modern revival of washed-rind cheesemaking began in the post-1970s era, inspired by European traditions amid a broader food movement. In the United States, the number of cheesemakers grew from fewer than 50 in the late 1970s to over 800 by the 2010s, with producers like those at Jasper Hill Farm adapting washed-rind techniques for American milks, often apprenticing in . In the , cheesemakers revived styles using local washes like or , as seen in Stinking Bishop from , first produced in the 1990s but drawing on medieval monastic methods disrupted by wartime declines. This resurgence emphasized raw or minimally processed milks, regional terroirs, and sustainable practices, reintroducing the style to global markets while honoring its monastic roots.

Characteristics

Flavor and Aroma Profile

Washed-rind cheeses exhibit a distinctive aroma profile characterized by pungent, barnyard, and foot-like scents, primarily derived from sulfur volatiles such as , which is produced through the catabolism of by . These bacteria, along with other coryneforms, generate additional sulfur compounds from and metabolism during ripening, contributing to the cheeses' intense olfactory impact. Yeast activity further enriches the aroma with from and esters that provide subtle fruity notes. The flavor profile of these cheeses spans savory, meaty, and nutty dimensions, often underpinned by and occasional sweet undertones, resulting from extensive and at the surface. breaks down proteins into free that impart savory and meaty tastes, while liberates free fatty acids responsible for nutty and sometimes tangy elements. The specific wash solutions used during modulate these flavors; for example, washes introduce malty richness, and wine additions enhance fruity acidity. Microbial dynamics play a central role in flavor development, as bacterial metabolism of lactate elevates the surface from an initial value of about 5.2 to 6.5–7.5, creating an environment conducive to the proliferation of ripening and further . This shift, driven by yeasts and like and coryneforms, amplifies through the accumulation of and . Flavor complexity evolves with age, with younger washed-rind cheeses displaying milder, creamier profiles dominated by subtle savory notes, while older specimens intensify into bolder, more layered expressions that may include bitterness from prolonged enzymatic activity. The high fat content inherent to many washed-rind varieties tempers their , rendering them well-suited for pairings with beers or wines whose malty, earthy, or acidic qualities harmonize with the microbial-derived savoriness.

Texture and Appearance

Washed-rind cheeses feature rinds that develop a characteristic orange to reddish-brown hue from pigments produced by surface bacteria, including and certain species. These rinds often display a sticky or moist texture due to the viscous bacterial smear that forms during , with a glistening appearance enhanced by repeated washes. Rind thickness varies significantly by cheese type, ranging from thin and supple in soft varieties to thicker and more rugged in firm and hard ones, providing a protective yet permeable barrier that influences overall maturation. The interior paste of washed-rind cheeses exhibits diverse textures tied to levels and dynamics. Soft varieties typically have a high content, often around 45-55%, resulting in a creamy consistency that becomes runny near the rind and may flow at , offering a spreadable . Firm and hard washed-rind cheeses, with lower , develop a denser and sometimes crumbly texture. Aging progressively alters the visual and tactile qualities of washed-rind cheeses, with the rind becoming more uneven and cracked over time as microbial growth intensifies. Enzymatic activity softens the interior, yielding a supple texture that enhances without compromising . In storage, the rind's resident remain active and can migrate if the cheese is unwrapped, causing amplified external discoloration and textural shifts that may affect adjacent items.

Production Process

Cheese Making Basics

Washed-rind cheeses begin with milk sourcing that prioritizes quality and composition to support subsequent flavor and texture development. Primarily, cow's is used due to its abundance and suitability for the style, though and sheep milk are also employed for varieties like those from alpine regions, offering distinct tangy profiles. The may be raw or pasteurized, with preferred in traditional artisanal production for its natural microbial diversity, while ensures safety in commercial settings. High-fat content in the , typically from whole milk with 3.5-5% fat, is emphasized to enhance richness and contribute to the creamy that develops during later stages. Coagulation follows milk preparation, where starter cultures—often mesophilic bacteria such as —are added to acidify the milk and initiate , followed by (traditionally calf-derived) to form a firm . This process occurs at temperatures of 30-35°C for 30-60 minutes, allowing the proteins to and trap fat globules, creating a coagulum ready for cutting. Curd handling varies by the desired final texture but focuses on expelling to concentrate solids. The coagulum is cut into small pieces, typically 0.5-1 cm cubes or rice-sized grains, then gently stirred to prevent matting while promoting syneresis ( release). For soft washed-rind types, minimal stirring and draining suffice to retain moisture, often without pressing; in contrast, firmer or hard varieties involve cooking the curds at 40-50°C, stacking, and applying (up to several times the curd weight) to further expel and form a denser mass. Salting occurs next to preserve the cheese, enhance flavor, and control microbial growth before rind development. Methods include dry-salting the curds or formed wheels, or immersing in a solution (typically saturated with 18-20% salt at around 5.2) for 4-18 hours, depending on . Finally, the salted curds are molded into traditional shapes such as wheels (20-40 cm diameter) or blocks, then air-dried at controlled (around 80-90%) and (15-20°C) for 1-2 days to form a thin, protective basic rind. This initial drying prepares the cheese for the specialized ripening phase without introducing washing solutions at this stage.

Ripening and Washing Techniques

The of washed-rind cheeses occurs in controlled environments, typically cheese aging cellars maintained at temperatures between 13–15°C and relative levels of 95–98% to promote the growth of surface while preventing excessive drying or mold proliferation. These conditions foster an aerobic surface layer on the rind, where oxygen availability supports the development of beneficial , contrasting with the more anaerobic interiors of the cheese. For harder varieties, temperatures may be lowered to 10–12°C to slow and build structural integrity, whereas softer types often ripen at the higher end of 15–20°C to enhance enzymatic activity without compromising texture. Washing techniques are central to the process, involving the regular application of solutions to the rind surface every few days, often daily during the initial 2–3 weeks of a 4–12 week period, to selectively remove unwanted molds and encourage the proliferation of . Common washing solutions include a dilute of 2–6% , which reduces and inhibits pathogens, though variations incorporate the cheese's own , , wine, or spirits to introduce additional nutrients and flavors while maintaining . The process typically employs rubbing, brushing, or spraying to ensure even coverage, with the frequency tapering off as the desired rind establishes itself. Bacterial inoculation begins with the first wash, where commercial cultures containing or other coryneform bacteria (such as or Arthrobacter species) are deliberately added to the solution, creating a stable smear layer that drives deacidification and flavor development on the rind surface. This inoculation raises the surface from an initial 5.0–5.4 to above 5.8, optimizing conditions for these salt-tolerant, aerobic bacteria to dominate over competing molds. Yeasts like may be included in early applications to initiate pH shifts and provide a substrate for subsequent bacterial growth. Throughout ripening, cheesemakers monitor rind development by regularly turning the wheels every 1–2 days to expose all surfaces evenly to air and , alongside brushing to redistribute the smear and prevent uneven growth. is tracked periodically to avoid over-acidification, which could stall bacterial activity, with adjustments made via wash strength or frequency as needed. Variations in techniques align with cheese type: soft washed-rind cheeses undergo shorter, more frequent washes (e.g., daily for 2 weeks) at higher humidities (98%+) to achieve a supple texture, while firm and hard varieties receive milder, less frequent applications over extended periods to develop complexity without excessive softening.

Types and Examples

Soft Washed-Rind Cheeses

Soft washed-rind cheeses are characterized by their high moisture content, typically exceeding 50%, which contributes to their creamy, often runny textures as they age for a relatively short period of 1 to 3 months. This category relies heavily on bacterial activity, particularly from , which dominates the rind development through regular washing, leading to ammonia-heavy aromas and bold, earthy flavors that intensify over time. The result is a semi-soft to soft paste that spreads easily, with rinds that turn sticky, orange, or reddish due to the bacterial smear. Prominent examples include , a semi-soft cheese originating from the historical region spanning modern-day , , and the , made from pasteurized cow's milk and aged for 2 to 3 months to develop its notoriously pungent, ammonia-like aroma concentrated in the rind. In France, , a (PDO) cheese from the region, is produced from raw cow's milk and washed repeatedly with salted water during its 2- to 3-month aging, yielding a creamy interior beneath a thin, moist, orange rind that delivers a strong, penetrating odor balanced by a supple, paste. Taleggio, another PDO variety from Italy's and valleys, uses raw or pasteurized cow's milk and ages for about 40 days in humid caves, where brine washes foster a milder profile with fruity, tangy notes and a buttery texture, despite its aromatic washed rind. Époisses de Bourgogne, a French AOP cheese from , is crafted from raw cow's milk and washed with Marc de Bourgogne—a local grape pomace spirit—over 4 to 6 weeks, creating an intensely aromatic, spoonable paste with meaty, salty flavors under its bright orange rind. European PDO protections ensure traditional methods for cheeses like , Taleggio, and , limiting production to specific regions and requiring adherence to historical washing and aging practices. , artisan producers such as Cowgirl Creamery in adapt these styles using local organic cow's milk; their Red Hawk, a triple-cream washed-rind cheese aged for about 6 weeks with washes, offers a bold, savory profile with coastal influences, tinting the rind sunset red-orange while maintaining a luscious, briny interior. These cheeses are best enjoyed at to soften their textures and temper their potent aromas, typically served in small portions—often 1 to 2 ounces per person—accompanied by crusty , washed-rind-friendly beers like ales, or robust reds to complement their intensity.

Firm and Hard Washed-Rind Cheeses

Firm and hard washed-rind cheeses are characterized by their lower moisture content, typically ranging from 35% to 45%, which contributes to a denser, more compact texture compared to softer varieties. These cheeses undergo extended aging periods of 3 to 12 months or longer, allowing for deeper that develops balanced and complex flavors without overwhelming intensity. The aging process often results in a firmer paste that may feature small holes formed by production from bacterial activity, and the washed rind promotes a semi-hard to hard consistency suitable for or cooking. Regional adaptations, particularly in the , incorporate herbal brines or alpine flora influences, enhancing nutty and fruity notes while maintaining versatility for table consumption or melting. Appenzeller, a renowned Swiss example made from raw cow's milk, exemplifies these traits through its production in the Appenzell region. The cheese is aged for 3 to 6 months, during which it is regularly washed with a secret herbal brine containing white wine and spices, fostering a thick, aromatic rind and a nutty, slightly spicy flavor profile with occasional tyrosine crystals in older wheels. As a pressed, cooked-curd cheese, it develops tiny pea-sized holes and a straw-colored interior, reflecting alpine herbal influences that balance earthiness with fruitiness. Gruyère, produced in and , includes washed-rind variants that align with the category's firmness and longevity. These versions are aged 5 to 12 months, yielding a sweet, complex taste with subtle meaty undertones from the brine-washed, rust-tinged rind, while the semi-hard paste supports grating or extended ripening. The process emphasizes alpine pasture milk, contributing to a rich, caramelized depth without excessive . Raclette, another Swiss staple from cow's milk, is semi-hard and optimized for melting, with aging of 3 to 6 months promoting a smooth, pinkish-orange rind through regular washes. Its higher moisture around 46% ensures a silky texture when heated, paired with mild and savory notes ideal for traditional alpine meals. Etivaz, crafted exclusively from raw alpine summer milk in Switzerland's region, ages 5 to 13 months over wood fires, imparting subtle smoky aromas alongside fruity and nutty flavors in its hard, brownish rind. This production highlights seasonal , resulting in a versatile cheese for grating or pairing. These cheeses are consumed young for milder profiles or aged longer for intensity, excelling in melting applications like dishes, grating over , or direct eating with white wines or alpine beers to complement their balanced earthiness.

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