Rubbed rind cheeses are a category defined by their surface treatment during aging. Cheesemakers regularly apply substances like brine, oil, or morge to the cheese’s exterior. This process encourages specific microbial growth, forming a distinctive rind. The technique is crucial for developing the cheese’s final texture and flavor profile.
This category includes many semi-soft to hard cheeses with a moist, supple rind. The rind is not typically meant for consumption but is integral to the aging process. These cheeses are distinguished from bloomy-rind or washed-rind types by their specific maintenance routine. Their scope encompasses various milk types and regional specialties.
Production begins after the initial cheese formation and salting. The young cheeses are moved to aging cellars with controlled temperature and humidity. Cheesemakers then initiate the rubbing regimen, which may occur daily or weekly. This manual process requires significant skill to ensure even development.
The rubbing substance, often a brine solution or oil mixture, nourishes desirable surface bacteria. This creates an environment where Brevibacterium linens and other microorganisms can thrive. The friction during rubbing also helps distribute microbes evenly and prevents undesirable mold growth. This careful maintenance continues for several weeks to many months.
Rubbed rind cheeses typically develop complex, savory flavors often described as nutty or meaty. The paste generally remains firm yet pliable, with a smooth texture. These cheeses rarely develop the strong ammonia notes found in some washed-rind varieties. The balance between rind development and paste preservation is key to their character.
The aroma is generally earthy and robust without being overpowering. When properly aged, they offer a clean finish with lingering savory notes. The rind itself contributes significantly to the overall flavor experience. Their sensory profile makes them particularly appealing to enthusiasts seeking nuanced, mature cheeses.
These cheeses excel on cheese boards where their firm texture allows for neat slicing. They pair wonderfully with full-bodied red wines and nutty beers. Their robust flavor stands up well to hearty breads and fruit preserves. They are often served at room temperature to maximize aroma release.
In cooking, rubbed rind cheeses melt beautifully for grilled sandwiches and sauces. They can be grated over pasta dishes or incorporated into savory tarts. Their flavor intensity means a little goes a long way in recipes. They are particularly valued in dishes where cheese is the dominant flavor component.
France produces several famous rubbed rind cheeses, particularly from the Alps. Beaufort and Abondance are prime examples from the Savoie region. These cheeses are made from raw cow’s milk and aged in mountain caves. Their production follows strict AOC guidelines that dictate the rubbing process.
Italian examples include Fontina Val d’Aosta, which undergoes regular brine rubbing. Swiss Sbrinz represents a harder, longer-aged version of this technique. Many American artisanal producers have adapted these traditional methods using local milk. Each region’s specific climate and microbial environment contribute unique characteristics to the final product.
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