Washed-rind orsmear-ripened cheeses arecheeses which are periodically treated withbrine or mold-bearing agents. This encourages the growth of certain bacteria on their surfaces which give them distinctive flavors. There arehard andsoft washed-rind cheeses. The softer ones are sometimes distinguished as "smear-ripened". Conversely, the term "washed-rind" is sometimes reserved only for the hard ones.
Washed-rind cheeses are periodically cured in a solution of saltwaterbrine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese.[1] Washed-rind cheeses can be soft (Limburger), semi-hard, or hard (Appenzeller). The same bacteria can also have some effect on cheeses that are simply ripened inhumid conditions, likeCamembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.
| Types | |
|---|---|
| Animal milk | |
| Regions | |
| Special designations | |
| Organizations | |
| List articles | |
| Miscellaneous | |
