Washed Rind Cheese
It’s this washing process that makes the surface of the cheese responsive to accepting the bacteria known as Brevibacterium linens. Over time, the rind will become a sticky orange colour that darkens as the cheese ages.
Washed rind cheeses can be soft, semi-hard or hard and should have a sweet, earthy taste with a hint of nuttiness.
However, be careful that the cheese doesn’t over ripen and become ammoniated, that is to say, it strongly smells or tastes of ammonia.
- Un-homogenised cow’s milk
- Type E cheese starter for a modern recipe or Type B starter for a traditional recipe
- Aroma culture (Brevibacterium linens)
- Colour (optional)
- White mould spores (optional)
- Cheese basket (P00627 basket is recommended)
- Cheese cloth or drainage mat