Discovering Queijo Reino cheese from Brazil
Queijo Reino (King’s Cheese) is a distinct Brazilian cheese, which exudes character from its brandy-washed rind and an enchanting royal […]
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Brandy Washed Rind Cheese
Definition and Scope
Brandy washed rind cheese is a category defined by its surface treatment during aging. Producers regularly wash the cheese rind with brandy, which influences both flavor and texture. This technique falls under the broader umbrella of smear-ripened cheeses. The process encourages specific bacterial growth that distinguishes these cheeses from other styles.
The scope of these cheeses includes semi-soft to soft varieties with a distinctive orange or pinkish rind. They are characterized by a pungent aroma and a complex, robust flavor profile. The brandy washing not only adds alcohol notes but also helps control the rind’s moisture and microbial activity. This category is prominent in European traditions but has been adopted by artisans globally.
Production Process
The production begins with standard cheese making, using cow’s, sheep’s, or goat’s milk. After initial formation and salting, the aging process commences in controlled humidity environments. The key differentiator is the repeated washing of the rind with a brandy solution. This is typically performed by hand over several weeks or months.
The brandy application promotes the growth of Brevibacterium linens and other surface bacteria. These bacteria are responsible for breaking down fats and proteins, developing the cheese’s signature characteristics. The washing regimen must be carefully timed to prevent over-drying or excessive mold growth. The final product achieves a supple paste and a sticky, orange rind.
Sensory Profile
Brandy washed rind cheeses offer a powerful, complex aroma often described as pungent or barnyard-like. The paste is typically smooth and creamy, sometimes becoming runny at peak ripeness. Flavors are robust, combining savory, meaty, and umami notes with a distinct brandy undertone. The rind itself contributes a salty, slightly bitter counterpoint to the rich interior.
Upon tasting, these cheeses deliver a pronounced savory character with notes of roasted nuts and cured meats. The alcohol from the brandy washing provides a subtle warmth without overwhelming bitterness. The texture ranges from semi-firm and springy to oozing and unctuous depending on age. The finish is often long-lasting with earthy, fungal complexities.
Culinary Uses
These cheeses serve as standout components on cheese boards, paired with crusty bread and dried fruits. Their bold flavors stand up well to hearty whole-grain crackers and nutty accompaniments. They are often served at room temperature to maximize aroma and texture release. The rind is generally edible and contributes to the overall tasting experience.
In cooking, brandy washed rind cheeses melt beautifully for gourmet grilled cheese sandwiches or savory tarts. They can be incorporated into sauces for pasta or poured over vegetables to add depth. Pairing with beverages often includes the brandy used in washing or robust red wines. Their strong character makes them suitable as a finishing element rather than a background ingredient.
Regional Examples
France produces notable examples like Époisses de Bourgogne, washed in local Marc de Bourgogne brandy. This cheese has a protected designation of origin and is renowned for its intense aroma and creamy texture. Another French variety is Langres, which develops a distinctive concave top during aging. These cheeses represent the pinnacle of the traditional washed-rind technique.
American artisans have adapted this style with cheeses like Winnimere from Jasper Hill Farm. This seasonal cheese is washed with lambic-style beer but demonstrates similar technical principles. European varieties often follow strict terroir regulations while New World interpretations show more experimentation. Global production continues to expand while maintaining the core brandy-washing methodology.