Raclette Cheese – A Global Delicacy
Discover Raclette cheese, perfect for melting. Enjoy its creamy texture and nutty flavor in traditional dishes or modern recipes.
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Brushed Rind Cheese
Definition and Scope
Brushed rind cheese is a category defined by its distinctive surface treatment during aging. Cheesemakers regularly brush the rind with a brine solution, morge, or other liquids to encourage specific microbial growth. This technique promotes the development of a sticky, orange-hued rind and influences the cheese’s final texture and flavor profile. The category includes notable styles like French washed-rind cheeses and some monastery-style varieties.
The scope of brushed rind cheeses encompasses semi-soft to soft varieties with a high moisture content. These cheeses are typically aged for several weeks to months in humid, temperature-controlled environments. Their defining characteristic is a pungent aroma paired with a complex, often robust flavor. They represent a significant branch of the cheese taxonomy focused on rind-manipulated styles.
Production Process
Production begins with standard cheese-making steps: milk coagulation, curd cutting, and molding. After initial draining and salting, the aging process involves the crucial brushing step. Cheesemakers use brushes or cloths to apply a saltwater brine, beer, wine, or brandy to the cheese surface. This repeated application occurs every few days throughout the aging period.
The brushing process encourages the growth of Brevibacterium linens and other salt-tolerant bacteria. These microorganisms break down proteins and fats in the cheese, creating the characteristic pungent compounds. The controlled environment maintains high humidity levels around 90-95% to prevent rind drying. This meticulous process typically lasts from three weeks to three months depending on the desired intensity.
Sensory Profile
Brushed rind cheeses present a pronounced aromatic profile often described as earthy, barnyard-like, or meaty. Despite their strong odor, the paste typically offers a milder, savory flavor with umami characteristics. Common tasting notes include notes of mushrooms, garlic, and sometimes a subtle sweetness. The texture ranges from supple and oozy in younger cheeses to semi-firm in more aged examples.
The rind itself contributes significantly to the overall flavor experience, adding salty and complex fungal notes. The interior paste contrasts with the rind, offering a creamy, sometimes pungent taste that mellows on the palate. These cheeses often finish with a lingering, savory aftertaste. The balance between rind intensity and paste creaminess defines their sensory appeal.
Culinary Uses
Brushed rind cheeses serve as excellent table cheeses when served at room temperature. They pair particularly well with crusty bread, charcuterie, and pickled vegetables. Their robust flavor stands up to hearty brown ales, Belgian Trappist beers, and full-bodied red wines. The melting quality of softer varieties makes them ideal for cooking applications.
In cooked preparations, these cheeses add depth to sauces, gratins, and baked dishes. They complement strongly flavored ingredients like onions, potatoes, and smoked meats. Chefs often use them in grilled cheese sandwiches or melted over burgers for enhanced umami flavor. Their assertive character means they should be balanced with milder components in composed dishes.
Regional Examples
France produces several iconic brushed rind cheeses including Époisses de Bourgogne and Munster. Époisses is washed in Marc de Bourgogne brandy, developing a distinctive orange rind and creamy interior. Munster originates from the Vosges region and features a strong aroma with a supple texture. These French examples demonstrate the traditional application of brushing techniques.
Belgium contributes Herve cheese, one of the country’s oldest protected designations. Germany produces Limburger, famous for its assertive aroma and smooth paste. Swiss monasteries create Appenzeller, washed in a secret herbal brine solution. These regional variations showcase how local traditions and ingredients influence the final cheese characteristics within this category.