Introduction: The Fascinating World of Washed Rind Cheeses
Washed rind cheeses hold a special place in the cheese world. Recognized instantly by their orange, reddish, or sticky-looking rind and their famously strong aroma, these cheeses are bold, complex, and deeply flavorful. Though their smell can be intimidating at first, cheese lovers know that the inside reveals a buttery, creamy, and sometimes luscious texture that makes washed rind cheeses unforgettable.
From the great monasteries of France and Belgium to modern American creameries, washed rind cheese has been crafted for centuries using traditional techniques that give each variety its unique personality. This guide explores everything you need to know—what washed rind cheese is, how it’s made, global varieties, uses, pairings, and essential nutrition facts.
Whether you’re a cheese enthusiast or a curious beginner, this article gives you a complete introduction to this remarkable family of cheeses.
What Is Washed Rind Cheese?
A washed rind cheese is a cheese that has its rind repeatedly washed during the aging process. The washing is typically done using:
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Brine (saltwater)
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Beer
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Wine
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Spirits
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Cider
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Special washed rind cultures (like Brevibacterium linens)
This process encourages the growth of orange-hued bacteria that give washed rind cheeses their signature characteristics:
Key Features
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A strong aroma—earthy, pungent, sometimes barnyard-like
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A sticky, orange or reddish rind
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A soft-to-semi-soft creamy interior
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A bold, savory, sometimes meaty flavor
These cheeses are often called “stinky cheeses”, but their smell is part of what makes them unique. Despite the powerful aroma, many washed rind cheeses are surprisingly mild or pleasantly savory when tasted.
How Are Washed Rind Cheeses Made?
The production process follows traditional cheesemaking steps with one special additional technique: the washing cycle.
Step-by-Step Production
1. Milk Selection
Washed rinds can be made from:
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Cow’s milk
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Goat’s milk
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Sheep’s milk
Cow’s milk is most common for creamy washed rinds.
2. Culturing & Coagulation
Cheesemakers add cultures and rennet to coagulate the milk into curds.
3. Cutting & Draining Curds
Curds are cut and drained to remove whey, then shaped into forms.
4. Salting & Initial Aging
Cheese wheels are salted and allowed to dry briefly.
5. Washing the Rind
This is the defining stage. Cheesemakers wash the rind every few days with brine or alcohol-infused solutions. This promotes the growth of Brevibacterium linens—the orange bacteria responsible for the rind and aroma.
6. Aging
Washed rind cheese typically ages for 4 weeks to several months, depending on the style.
The result? A cheese that is rich, aromatic, and wonderfully complex.
Popular Types of Washed Rind Cheese Around the World
Washed rind cheeses appear in many countries, each with unique traditions and flavors. Here are some of the most iconic varieties:
1. Époisses (France)
One of France’s boldest cheeses, Époisses is washed with marc de Bourgogne, a French brandy. It has:
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A sticky, reddish rind
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A custard-like interior
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A famously intense aroma
Its flavor is salty, creamy, and slightly sweet.
2. Taleggio (Italy)
A more approachable washed rind cheese, Taleggio is:
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Soft and creamy
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Mild yet fruity
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Perfect for melting
Its aroma is much softer than its French cousins, making it great for beginners.
3. Limburger (Belgium/Germany)
Known worldwide for its pungency, Limburger is washed regularly in brine cultures. It has:
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A strong aroma (one of the strongest)
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A smooth, slightly sticky texture
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A meaty, savory flavor
This cheese is traditionally paired with rye bread and onions.
4. Munster (France/Alsace)
Not to be confused with American Muenster, French Munster is an authentic washed rind cheese known for:
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A strong scent
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A creamy interior
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Sharp, spicy notes
It often pairs beautifully with caraway seeds.
5. Port Salut (France)
A milder washed rind cheese, Port Salut offers:
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A smooth, semi-soft texture
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Gentle aroma
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Buttery, mild flavor
It’s an excellent entry cheese for washed rind beginners.
6. Reblochon (France)
Famous as the cheese used in the Alpine dish tartiflette, Reblochon features:
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A soft rind
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Nutty, fruity flavor
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Mild aroma
Its melting qualities are exceptional.
7. Red Hawk (USA)
A modern American icon, Red Hawk from Cowgirl Creamery is:
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Triple-cream
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Washed in brine
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Rich, buttery, and deeply savory
Its orange rind is naturally developed in the salty coastal air of California.
What Do Washed Rind Cheeses Taste Like?
Taste varies widely, but common flavor notes include:
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Meaty or umami
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Nutty
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Earthy
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Buttery
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Slightly sweet
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Occasionally spicy or tangy
While the scent can be bold, the flavor is often smoother and milder.
How to Use Washed Rind Cheeses
1. On a Cheese Board
Washed rind cheeses shine when served at room temperature. Pair with:
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Crusty bread
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Honey
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Dried fruits
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Mustard
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Nuts
2. Melting & Cooking
Many washed rind cheeses melt beautifully.
Use them in:
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Gourmet grilled cheese
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Pasta dishes
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Savory tarts
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Burgers
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French Alpine recipes
3. Pairing with Drinks
Washed rind cheeses love bold beverages.
Best Wine Pairings
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Gewürztraminer
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Riesling
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Pinot Noir
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Beaujolais
Beer Pairings
Beer often pairs even better than wine:
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Belgian ales
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Trappist beers
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Amber ales
The carbonation helps cut through the richness.
Washed Rind Cheese Nutrition Facts
Washed rind cheeses vary by type, but average nutritional values per 1 oz (28g) serving include:
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Calories: 90–120
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Protein: 5–7g
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Fat: 7–10g
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Carbohydrates: 0–1g
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Calcium: 15–20% DV
Health Benefits
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High in protein
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Natural probiotics from fermentation
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Good source of healthy fats
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Excellent calcium levels
Potential Considerations
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Higher sodium due to brine washing
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Strong aroma may not be loved by everyone
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Some varieties can be calorie-dense
Still, washed rind cheeses are nutrient-rich and flavorful in moderation.
How to Store Washed Rind Cheeses
Because the rind is moist, these cheeses require careful storage:
Best Practices
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Wrap in cheese paper or waxed paper
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Avoid plastic wrap (prevents proper breathing)
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Store in the cheese drawer at 40–45°F (4–7°C)
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Keep away from delicate foods (aroma transfers easily)
Shelf Life
Most washed rind cheeses last 1–3 weeks once opened.
Washed Rind Cheese for Beginners: Where to Start
If you’re new to washed rinds, try:
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Taleggio
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Port Salut
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Reblochon
These are gentle, creamy, and far less pungent than strong varieties like Époisses or Limburger.
Frequently Asked Questions (FAQ)
1. What is washed rind cheese?
It is a cheese washed in brine or alcohol during aging, promoting orange bacteria that create strong aromas and creamy textures.
2. Why are washed rind cheeses orange?
The orange hue comes from Brevibacterium linens, a beneficial bacteria that thrives during the washing process.
3. Are washed rind cheeses safe to eat?
Yes—these cheeses are completely safe. Their strong aroma is natural and part of their identity.
4. What do washed rind cheeses smell like?
They can smell earthy, barnyard-like, or meaty due to bacterial maturation. The flavor is usually milder than the smell.
5. What are examples of washed rind cheese?
Époisses, Taleggio, Limburger, Munster, Reblochon, and Port Salut are classic examples.
6. Can washed rind cheeses be melted?
Yes! Many varieties melt beautifully and are used in pasta, pizza, sandwiches, and baked dishes.
