Discovering Nanos Cheese of Slovenia
Often overlooked, yet undeniably intriguing, Nanos cheese originates from Slovenia’s Nanos plateau, located in genuine Alpine surroundings. This semi-hard, cow […]
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Cream Bathed Cheese
Definition and Scope
Cream bathed cheese refers to a category of soft-ripened cheeses that undergo a surface treatment with cream during maturation. This technique involves regularly washing or brushing the cheese rind with fresh cream, which alters its development. The process creates a distinctively rich, moist interior and a supple, edible rind.
These cheeses fall under the broader classification of surface-ripened or washed-rind cheeses. They are distinguished from other styles by their specific cream washing regimen, which influences both flavor and texture. The category includes varieties that may also be labeled as triple-crème when their butterfat content exceeds 75%.
Production Process
Production begins with high-fat milk, often enriched with additional cream to elevate butterfat content. After coagulation and draining, the young cheeses are transferred to aging cellars. Here, the cream bathing process commences, typically starting within the first week of maturation.
Cheesemakers apply fresh cream to the cheese surfaces using cloths or brushes multiple times weekly. This repeated application prevents mold growth while encouraging specific bacteria. The cream feeds Brevibacterium linens and other surface microbes, which develop the characteristic orange-pink rind and pungent aromas.
Sensory Profile
Cream bathed cheeses present a pronounced contrast between their rich, creamy interiors and robust rinds. The paste is typically soft, spreadable, and ivory-colored with a high moisture content. Its flavor profile combines intense butterfat richness with subtle saltiness and earthy undertones.
The rind contributes significant aromatic complexity, ranging from meaty and savory to slightly ammoniacal notes. Despite their strong aroma, these cheeses generally deliver a milder taste than their smell suggests. The texture remains uniformly smooth without the graininess found in some other cheese types.
Culinary Applications
These cheeses serve excellently as dessert courses, often paired with sweet accompaniments like fruit preserves or honey. Their spreadable consistency makes them ideal for crackers or crusty bread. They should be served at room temperature to fully express their aromatic complexity and creamy texture.
In cooking, cream bathed cheeses melt smoothly into sauces or gratins, adding depth and richness. They complement strongly flavored ingredients such as caramelized onions or mushrooms. Their robust character allows them to stand up to full-bodied wines like Burgundy or Belgian-style ales.
Notable Examples
French fromageries produce several renowned cream bathed varieties, including Explorateur and Brillat-Savarin. These cheeses typically feature at least 75% butterfat content, qualifying them as triple-crèmes. Their production follows strict AOC guidelines in some regions, ensuring traditional methods.
Modern American creameries have developed interpretations like Cowgirl Creamery’s Mt. Tam. These domestic versions often utilize local milk sources while maintaining the essential cream washing technique. Some producers experiment with additional flavorings such as herbs or spirits during the bathing process.