Discovering Viinitarhurin Cheese of Finland
Known for its delectable taste and undeniably distinct characteristics, Viinitarhurin, a Finnish gem, weaves an intoxicating tale on the palate. […]
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Wine Washed Cheese
Definition and Scope
Wine washed cheese is a category defined by its rind treatment during aging. Cheesemakers regularly bathe these cheeses in wine or wine-based solutions. This technique originated in European monastic traditions and creates a distinct microbial environment. The process encourages specific bacteria and molds to flourish on the rind.
The scope of wine washed cheeses includes semi-soft to soft varieties with a pungent aroma. They are characterized by their sticky, orange-hued rinds and supple, often creamy, interiors. These cheeses represent a specialized sub-category within the broader washed-rind cheese family. Their identity is intrinsically linked to the winemaking region of their production.
Production Process
The production begins with forming a young cheese from cow’s, sheep’s, or goat’s milk. After initial salting, the cheese is moved to an aging cellar with high humidity. The affineur then begins the regular washing regimen, which occurs multiple times per week. This washing replaces the traditional brine solution with red or white wine.
The wine bath nourishes Brevibacterium linens and other surface bacteria. These microorganisms break down the cheese’s fats and proteins from the outside in. This controlled decomposition develops the cheese’s complex flavor and texture over several weeks or months. The type of wine used directly influences the final character of the cheese.
Sensory Profile
The aroma of wine washed cheese is notably robust and earthy, with distinct fermented notes. This pungency is a direct result of the bacterial activity on the rind. The paste typically exhibits a smooth, creamy, and sometimes oozing texture. The rind itself is edible, though its strong flavor is often an acquired taste.
Flavors are intensely savory, with umami-rich, meaty, and sometimes barnyardy notes. Undertones from the specific wine used, such as fruity or tannic elements, are present. The finish is long and complex, balancing saltiness with the wine’s acidity. The overall experience is bold and lingers on the palate.
Culinary Uses
Wine washed cheeses are often served as a centerpiece on a cheese board at room temperature. Their bold flavors pair exceptionally well with the wine used in their washing process. They are also complemented by crusty bread, dried fruits, and nuts. This allows the cheese’s complexity to be the star of the tasting experience.
In cooking, these cheeses can be melted into sauces or used in gourmet grilled cheese sandwiches. Their intense flavor means a small amount can significantly enhance a dish. They are traditionally used in dishes from their regions of origin, like tarts and savory pastries. Pairing them with charcuterie is another classic application.
Regional Examples
France’s Burgundy region produces Époisses de Bourgogne, washed in local Marc de Bourgogne brandy. This cheese is renowned for its intense aroma and creamy, spoonable texture. Its production is strictly regulated by an Appellation d’Origine Contrôlée (AOC). The washing process is critical to achieving its protected status and unique character.
From Italy’s Lombardy region, Taleggio is a milder example often washed with wine or must. Germany contributes Limburger, famously pungent and historically washed with beer or wine. Each regional example reflects local winemaking traditions and specific aging practices. These cheeses are protected cultural assets in their respective countries.