The Monastic Family
Because of their long and rich history of being produced by Abbey monks, washed rind cheeses have a common bond. These Monastery-produced cheeses have rinds that are washed and brushed in brine during the ripening process.
Making of Soft-Ripened Washed Rind Cheese
Soft-ripened cheeses with "washed rinds" are made in the same manner as the "bloomy rinds," but the rinds in this family are washed and brushed in brine during the ripening process to keep the cheese smooth and supple. Depending on the cheese, it also may be washed with wine, beer, brandy or cider. Because of this process, the rind becomes smooth and the color ranges from orange to straw yellow to dark, brick red. The interior is soft and creamy, the flavor is assertive, and they are characteristically aromatic.
Because of their long and rich history of being produced by Abbey monks, washed rind cheeses have a common bond. These Monastery-produced cheeses have rinds that are washed and brushed in brine during the ripening process.
Making of Soft-Ripened Washed Rind Cheese
Soft-ripened cheeses with "washed rinds" are made in the same manner as the "bloomy rinds," but the rinds in this family are washed and brushed in brine during the ripening process to keep the cheese smooth and supple. Depending on the cheese, it also may be washed with wine, beer, brandy or cider. Because of this process, the rind becomes smooth and the color ranges from orange to straw yellow to dark, brick red. The interior is soft and creamy, the flavor is assertive, and they are characteristically aromatic.
Dominant Flavors
The rind is light orange in color and the paste is a solid ivory. When well-ripened, the rind becomes glossy smooth, but not sticky; the interior is soft and smooth. The texture is at first smooth, and then velvety soft when aged. The strong smell resembles a "milky ferment," with aromas of ammonia and onion. The taste is not as strong as the aroma, and is very similar to hazelnut and hay.
The rind is light orange in color and the paste is a solid ivory. When well-ripened, the rind becomes glossy smooth, but not sticky; the interior is soft and smooth. The texture is at first smooth, and then velvety soft when aged. The strong smell resembles a "milky ferment," with aromas of ammonia and onion. The taste is not as strong as the aroma, and is very similar to hazelnut and hay.
