Washed Rind Cheeses

Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently. Washed-rind cheeses are periodically cured in a solution of saltwater brine and/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, flavourful rind around the cheese. Washed-rind cheeses can be soft semi-hard, or hard. The same bacteria can also have some impact on cheeses that are simply ripened in humid conditions. The process requires regular washings, particularly in the early stages of production, making it quite labour-intensive compared to other methods of cheese production.


Norfolk Tawny

About FerndaleFarm is a family run mixed farm situated in the village of Barningham in the North
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Gurney Gold

About Mrs Temples is the trading name for Catherine Temple of Copy's Green Farm at Wighton,
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Stinking Bishop

About Cheese has been made at Hunts Court in Gloucestershire for over 40 years. Charles started
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Epoisses de Bourgogne

About Epoisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the
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Taleggio

About Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It&rsquo
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Chaume

The Cheese Chaumes is a soft cheese made in the southwest of France in the village of St Antoine
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