Brine Washed Cheese

Definition and Scope

Brine washed cheese refers to a category defined by its rind treatment during aging. Cheesemakers regularly apply a saltwater solution to the cheese surface, which controls mold growth and influences moisture. This technique produces a distinct, often sticky rind and impacts the cheese’s final texture and flavor development.

The scope of brine washed cheeses includes a diverse range from semi-soft to firm textures. These cheeses are characterized by their pungent aromas and robust, savory flavors. The method is a key differentiator in cheese taxonomy, creating a unique category separate from bloomy-rind or natural-rind styles.

Production Process

Production begins after the initial cheese formation and pressing stages. The young cheese is moved to an aging room with specific humidity and temperature controls. Cheesemakers then initiate the washing regimen, which typically occurs multiple times per week.

The washing solution usually consists of brine, but sometimes includes beer, wine, or spirits. This process encourages the growth of specific bacteria like Brevibacterium linens while suppressing unwanted molds. Regular washing regulates moisture loss and directly contributes to the cheese’s final characteristics.

Sensory Profile

Brine washed cheeses present a pronounced aromatic profile often described as earthy, barnyard-like, or meaty. The paste typically exhibits a supple, sometimes creamy texture that becomes more yielding with age. These cheeses lack the white mold coating found on bloomy-rind varieties.

Flavor profiles are complex and intensely savory, with umami-rich notes dominating. Common taste descriptors include nutty, brothy, and slightly salty characteristics. The rind contributes significantly to the overall flavor experience and is generally edible.

Culinary Applications

In culinary contexts, brine washed cheeses serve as excellent table cheeses and conversation pieces. Their robust flavors stand up well to hearty breads, crackers, and charcuterie. They pair particularly well with full-bodied beers and rustic red wines.

These cheeses melt effectively, making them suitable for cooked dishes like grilled cheese sandwiches or savory tarts. Their strong flavors mean they can be used sparingly while still making significant impact in recipes. They work well in cheese boards that feature contrasting mild cheeses.

Notable Examples

Limburger represents the most famous example of this category, known for its assertive aroma and creamy texture. This German cheese demonstrates the classic characteristics of brine washing with its orange-brown rind and intense flavor. It has been produced using this method for centuries.

Other prominent examples include French Munster and Italian Taleggio. These regional specialties showcase how local traditions and specific washing solutions create distinct variations within the category. Each maintains the fundamental properties of brine washed cheeses while expressing unique terroir.

Scroll to Top