CHEESE & CHARCUTERIE
CW%20Cheese%20&%20Charcuterie%20Catalog_Web
CW%20Cheese%20&%20Charcuterie%20Catalog_Web
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WASHED<br />
RIND<br />
A washed rind cheese is just that: Brine and/or spirits are used to coat the exterior<br />
of the cheese, allowing the growth of "B. linens" bacteria. The result is a pungent,<br />
tacky, moist rind with a distinctive ruddiness. The most well-known washed-rind<br />
cheeses are Epoisses from France, Taleggio from Italy and Limburger from Germany.<br />
All will have an assertive, fermented nose that belies far mellower flavor inside.<br />
Milk: Cow, goat, sheep<br />
Appearance: Reddish-orange rind, moist or sticky<br />
Texture: Soft and oozy to firm<br />
Flavor: Yeasty, meaty, salty, savory<br />
Aroma: Stinky, pungent, yeasty, barnyard<br />
Pairing Suggestions: Fruit, bread, crackers<br />
Interesting Fact: It is common to avoid eating the rind of washed rind cheeses,<br />
but this depends entirely on personal taste. Washed rinds are perfectly safe to consume<br />
and some feel enhance the overall experience of the cheese.<br />
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