Washed Rind Cheese: Bold, Earthy & Monastic in Origin
Washed rind cheeses trace their origins to Northern France, where monks first developed the technique of washing cheese surfaces with brine, wine, beer, or other bacteria-promoting liquids. This regular washing process encourages the growth of Brevibacterium linens, a beneficial bacteria that gives these cheeses their unmistakable character.
Characteristics
The washing process activates the rind, which gradually turns a sticky orange hue, deepening in color as the cheese matures.
Washed rind cheeses can range from soft and creamy to semi-hard or firm, and are known for their sweet, earthy aroma with a nutty undertone.
Note: If over-ripened, the cheese can develop an ammoniated smell or taste—a strong, unpleasant ammonia-like quality—so proper aging and storage are essential.
What You’ll Need to Make Washed Rind Cheese
Ingredients:
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Un-homogenised cow’s milk
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Type E starter culture (for a modern recipe) or Type B starter (for a traditional approach)
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Rennet
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Calcium chloride
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Cheese salt
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Brevibacterium linens
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Annatto (optional, for coloring)
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Geo (white mould spores – Geotrichum candidum)
Specialist Equipment:
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Cheese baskets or hoops
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Cheese cloth
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Syringes
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Thermometer
Download Washed Rind Recipe here
