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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Reddish Orange Rind Cheese
Definition and Scope
Reddish orange rind cheeses are a category defined by their distinctive washed rind. This coloration results from specific bacterial cultures, particularly Brevibacterium linens, applied during aging. The rind’s hue ranges from pale amber to deep burnt orange. These cheeses typically exhibit semi-soft to soft textures beneath their rinds.
This category includes both pungent varieties and milder iterations. Washed rind cheeses develop their character through regular brine or alcohol washing. This process encourages specific mold and bacterial growth while preventing undesirable molds. The category spans multiple milk types including cow, sheep, and goat milk variations.
Production Process
Production begins with standard cheese making steps: milk coagulation, curd cutting, and whey drainage. The distinctive process involves repeated washing of the cheese surface during aging. Washes typically consist of saltwater brine, beer, wine, or brandy solutions. This creates the humid environment preferred by B. linens bacteria.
Aging occurs in carefully controlled cellars with high humidity levels, usually 85-95%. The washing frequency varies from daily to weekly depending on the desired intensity. This surface treatment promotes the development of the characteristic sticky, moist rind. The aging period typically ranges from two weeks to several months.
Sensory Profile
The aroma of reddish orange rind cheeses ranges from mildly earthy to intensely pungent. Common descriptors include barnyard, meaty, and fermented notes. Despite strong aromas, the paste often delivers complex, savory flavors. Texture varies from supple and oozy to semi-firm depending on age.
Flavor profiles typically feature umami-rich, salty, and sometimes slightly sweet notes. The rind contributes significantly to the overall taste experience. Younger specimens tend toward milder flavors while extended aging intensifies the character. The paste color ranges from pale yellow to deep ivory.
Culinary Applications
These cheeses serve as excellent table cheeses when served at room temperature. Their robust flavors pair well with crusty bread, nuts, and dried fruits. Beer and cider make ideal beverage partners, cutting through the richness. Full-bodied red wines also complement the stronger varieties.
In cooking, they melt beautifully for grilled cheese sandwiches and savory tarts. They enhance flavor in potato dishes, soups, and meat preparations. The rind is generally edible though some prefer to remove it. Cooking tempers the pungency while maintaining the cheese’s distinctive character.
Regional Examples
France produces notable examples including Époisses de Bourgogne and Livarot. These AOC-protected cheeses follow strict production methods. Munster from Alsace represents another classic French washed-rind variety. These cheeses demonstrate the traditional European approach to this style.
American artisans create interpretations like Winnimere from Jasper Hill Farm. European immigrants brought washing techniques to North America in the 19th century. Contemporary producers worldwide now craft their versions while respecting traditional methods. Global variations reflect local ingredients and aging conditions.