Discovering Shanklish cheese from Israel
Shanklish is a remarkable cheese worthy of a comprehensive review due to its distinct qualities that make it stand out […]
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Thyme Coated Cheese
Definition and Scope
Thyme coated cheese refers to any cheese variety whose exterior is coated with dried or fresh thyme leaves. This coating serves both aesthetic and functional purposes, creating a distinctive visual identity and contributing flavor. The technique is applicable across multiple cheese categories, including soft-ripened, semi-hard, and aged artisanal styles.
The scope of thyme coated cheeses is defined by the herb application method, which can involve rolling, pressing, or dusting. This category is not bound by a specific milk type, allowing for cow, goat, or sheep’s milk variations. The primary unifying characteristic is the intentional integration of thyme into the rind or surface treatment.
Production Process
Production begins with cheese formation and initial draining before the coating application. Thyme is typically applied during the early aging phase when the surface is slightly moist to ensure adhesion. Some producers mix thyme with olive oil or brine to create a paste for enhanced binding to the rind.
The aging environment must maintain proper humidity to prevent herb mold while allowing the thyme oils to penetrate. Regular turning ensures even distribution and prevents clumping. Final aging periods range from two weeks for fresh cheeses to several months for harder varieties, with the thyme developing deeper flavor over time.
Sensory Profile
The visual presentation features a textured green-gray coating of thyme leaves against the cheese paste. Aromas combine earthy, herbal thyme notes with the underlying cheese fragrance, which might include grassy, buttery, or mushroom elements. The rind contributes a distinct herbal complexity absent from the interior paste.
Flavor profiles balance thyme’s minty, slightly lemony character with the cheese’s inherent taste. Texture contrasts range from a brittle herb crust against soft interiors to integrated coatings on firm cheeses. The thyme infusion typically intensifies with proximity to the rind, creating gradient flavor experiences.
Culinary Applications
Thyme coated cheeses function well as table cheeses for direct consumption with breads and fruits. Their herbal quality pairs particularly with honey, nuts, and dry cured meats. The rind is generally edible and contributes significant flavor to each bite when included.
In cooking, these cheeses melt effectively for grilled sandwiches or herb-infused sauces. Crumbled over roasted vegetables or meats, they provide concentrated herbal notes. Thyme coated varieties also enhance cheese boards by offering visual variety and complementary flavor bridges between other cheeses.
Regional Examples
French producers often apply thyme to goat’s milk cheeses like Crottin de Chavignol, creating Buche de Chèvre au Thym. These typically feature ash under the thyme coating to regulate moisture. The Loire Valley remains particularly known for this style, using local wild thyme varieties.
Mediterranean regions produce thyme-coated Halloumi and Feta, where the herb complements the saltiness. American artisanal creameries have adapted the technique for bloomy-rind cheeses and aged Gouda styles. Each region’s thyme variety and cheese base create distinct terroir expressions.