Brusselae Kaas – A Belgian Cheese Guide
Discover Brusselae Kaas, a unique Belgian cheese. Enjoy its rich flavor and creamy texture, perfect for any cheese lover’s platter.
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Beer Washed Rind Cheese
Definition and Scope
Beer washed rind cheese is a category defined by its production technique, where cheese wheels are regularly bathed in beer during aging. This process encourages specific bacterial growth on the rind, typically Brevibacterium linens, which contributes to its characteristic pungent aroma and sticky orange hue. The style falls under the broader umbrella of surface-ripened cheeses, distinguished by its unique flavor infusion from the beer.
The scope of these cheeses includes a variety of base milk types, such as cow, goat, or sheep’s milk. The final product’s properties are heavily influenced by the beer’s style, aging duration, and washing frequency. These factors create a diverse range within the category, from mildly earthy to intensely funky profiles.
Production Process
Production begins with forming a young cheese, which is then moved to an aging cellar with high humidity. Cheesemakers manually wash the rinds with a selected beer, often using a cloth or brush, multiple times per week. This repeated application maintains a moist environment that is ideal for the development of the desired surface bacteria.
The beer not only feeds the bacteria but also imparts its own sugars, hops, and malt character directly into the cheese paste. The aging period typically lasts from several weeks to a few months, during which the rind develops and the interior texture softens. The choice of beer, whether a stout, ale, or lager, becomes a critical variable defining the cheese’s final character.
Sensory Profile
The aroma of beer washed rind cheese is notably robust, featuring earthy, barnyard, and sometimes meaty notes alongside the malt and hop scent from the beer. The rind itself is edible, adding a slightly salty and intensely savory component to the overall tasting experience. The paste is usually semi-soft to soft, becoming creamier as it ages.
Flavors are complex, balancing the umami and savory notes from the rind with the beer’s bitterness, sweetness, or fruitiness. Common taste descriptors include nutty, malty, and yeasty, with a lingering finish that reflects the specific beer used. The texture is often supple and yielding, sometimes with a slight ammonia note that indicates proper aging.
Culinary Uses
These cheeses are primarily served on cheese boards, where their strong flavors stand up well to accompaniments like crusty bread, nuts, and dried fruits. Pairing them with the same beer used in the washing process creates a harmonious flavor synergy. They are often enjoyed at room temperature to maximize aroma and texture release.
In cooking, beer washed rind cheeses can be melted into sauces, fondues, or used as a topping for burgers and grilled sandwiches, where their pungency adds depth. They should be used sparingly in recipes due to their potent flavor. Avoiding excessive heat helps preserve their complex beer-infused characteristics.
Regional Examples
Notable examples include Chimay à la Bière, a Belgian cheese washed with Chimay Trappist beer, which has a firm texture and nutty, fruity notes. Another is Alemar Cheese Company’s Bent River, a Camembert-style cheese from Minnesota washed in Surly Bender beer, resulting in a creamy paste and malty aroma. These cheeses often originate from regions with strong brewing traditions.
European examples are prevalent in Belgium and France, where monastic traditions often link local breweries and dairies. In the United States, artisanal creameries have adopted the technique, creating cheeses like Caves of Faribault’s St. Pete’s Select, washed in grain belt beer. The style demonstrates how regional beer choices directly influence the cheese’s identity.