Discovering Adygeysky cheese from Belarus
Adygeysky cheese, also known as Adygheysky, is a unique cheese type that originates from the lush volcanic soils of Adygea, […]
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Boiling Water Rind Cheese
Definition and Scope
Boiling water rind cheese refers to a category where the rind is washed or scalded with hot water during aging. This technique creates a smooth, firm exterior that protects the cheese interior from excessive moisture loss. The process distinguishes these cheeses from other washed-rind varieties treated with brine or alcohol solutions.
These cheeses typically exhibit a pale, polished rind and a dense, pliable paste. The boiling water treatment inhibits mold growth, resulting in a milder rind compared to pungent washed-rind cheeses. This category includes traditional European varieties where hot water washing is a defining production step.
Production Process
Producers immerse young cheeses in water heated to near-boiling temperatures, typically between 70-85°C. This thermal shock causes proteins at the surface to coagulate, forming a protective barrier. The treatment is repeated periodically throughout the aging period, which can span several months.
The hot water washing reduces surface microbiota while maintaining necessary humidity levels inside aging caves. This method creates ideal conditions for specific bacteria that contribute to the cheese’s characteristic flavor development. The repeated treatments gradually build the distinctive smooth, thin rind texture.
Sensory Profile
Boiling water rind cheeses typically present nutty, buttery flavors with subtle savory notes. The paste maintains a supple, semi-soft texture that becomes slightly crystalline with extended aging. These cheeses lack the pungent aromas associated with brine-washed varieties.
The flavor profile evolves from mild milk sweetness in younger specimens to more complex, umami-rich notes in aged versions. The rind contributes minimal flavor impact, allowing the paste’s characteristics to dominate. The texture ranges from elastic in younger cheeses to more crumbly in extensively aged examples.
Culinary Applications
These cheeses perform well as table cheeses and in cooked applications due to their excellent melting properties. Their balanced flavor profile makes them suitable for cheese plates where they complement both mild and robust accompaniments. The rind is generally edible though some prefer to remove it for textural reasons.
In cooking, they add creamy richness to fondues, gratins, and sauces without overwhelming other ingredients. Their melting characteristics make them ideal for grilled cheese sandwiches and burger toppings. The moderate salt content allows them to pair well with various wines without dominating the palate.
Regional Examples
Switzerland produces several notable boiling water rind cheeses including Raclette du Valais and Appenzeller. These Alpine cheeses undergo regular hot water rubbing during their maturation in mountain caves. The technique helps develop their distinctive aromatic complexity while preserving moisture content.
French Mont d’Or represents another prominent example, with its spruce-bound wheel receiving hot water washes. Italian Piave sometimes undergoes similar treatment, creating its characteristic thin, smooth rind. These regional variations demonstrate how local traditions and milk types influence the final cheese characteristics.