Washedrind

Washed-rind cheese, or washed rind, refers to cheeses whose surfaces are periodically washed during aging with a liquid such as brine, beer, wine, or other solutions. The washing encourages the growth of specific microflora, most notably Brevibacterium linens, which produce an orange to reddish rind and a distinctive aroma. The practice also influences texture, typically yielding soft to semi-soft interiors with a sticky, often velvety rind.

Aroma and flavor are usually strong and can be earthy, fruity, or nutty, with pungent, sometimes barnyard-like notes. The rind contributes to a creamy, spreadable interior as the cheese matures, and the washing helps control mold growth while shaping the flavor profile.

Production commonly uses cow, goat, or sheep milk. After coagulation and shaping, wheels are aged in controlled environments. During aging, rinds are washed regularly—sometimes daily—to cultivate the intended microflora, while maintaining humidity and temperature that preserves moisture within the cheese.

Regional variety is greatest in Europe, particularly France and Italy, though washed-rind cheeses are made worldwide. Notable examples include Époisses, Langres, Munster, Maroilles, Taleggio, and Reblochon. These cheeses are often associated with strong aromas and a distinctive, approachable creaminess, especially when served with bread or fruit.

Consumption notes: the rind is edible for many, but its intensity can be polarizing; some people prefer to remove the rind. Proper storage in a cool, humid environment helps preserve both rind and interior quality.