Washed Rind Cheese

What is washed rind cheese?

Created by monks in Northern France, washed rind cheese was a happy accident. They found that washing the rind during ripening led to a moist, supple texture. Proof that good things come to those who wait (and wash their cheese).

Washed rind cheese comes in both soft and hard varieties. It starts as a soft-ripened cheese and is then placed in a temperature- and humidity-controlled room, where it matures and is regularly washed.

Most washed rind cheeses are semi-soft and surface-ripened, developing a bold aroma and a rich flavour.

The key to their distinctive character lies in the washing process. The rind is regularly washed with a brine solution containing Brevibacterium linens (or B. linens), which gives the cheese its signature red-orange hue. Yeasts are often added to enhance flavour and some varieties include white mould spores to create a rind that’s less sticky and pungent.

The frequency and duration of washing affect both the cheese’s colour and ripening process, deepening its flavour and texture over time.

So, what does washed rind cheese taste like?

The flavour of washed rind cheese is as exciting as its scent. Expect a mix of earthy, savoury, yeasty (think Vegemite), meaty or even sweet and nutty notes. And while the smell can be strong, the actual taste is often milder than expected.

How to store and enjoy washed rind cheese

1. Keep it in its original wrapper or wrap it in waxed or greaseproof paper, then loosely cover it in plastic wrap or foil.
2. Store it well-covered in the fridge, as its aroma can spread to other foods.
3. Avoid freezing as it can affect the texture and flavour.

Other semi-hard cheeses such as tilsit, gruyére and raclette have their rinds washed and rubbed to enhance flavour and create a crusty rind.

As Australian cheese lovers develop a taste for more complex flavours, local cheesemakers continue to experiment with both soft and firm washed rind varieties, so keep an eye out for your next favourite!