Washed rind cheese

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:

  • Un-homogenised cow’s milk

  • Type E starter culture (for a modern recipe) or Type B starter (for a traditional approach)

  • Rennet

  • Calcium chloride

  • Cheese salt

  • Brevibacterium linens

  • Annatto (optional, for coloring)

  • Geo (white mould spores – Geotrichum candidum)

Specialist Equipment:

  • Cheese baskets or hoops

  • Cheese cloth

  • Syringes

  • Thermometer

Download Washed Rind Recipe here 

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