Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft 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 saltwater brine 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 in humid conditions, like Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.
Gremmels, David (2017). "washed-rind cheeses". The Oxford Companion to Cheese. Oxford University Press. ISBN9780199330911.
NotesEdit
^Washed Rind Cheese 22 March 2011 at the Wayback Machine at Practically Edible Food Encyclopedia
October 21, 2023
washed, rind, cheese, washed, rind, smear, ripened, cheeses, cheeses, which, periodically, treated, with, brine, mold, bearing, agents, this, encourages, growth, certain, bacteria, their, surface, which, give, them, distinctive, flavors, there, hard, soft, was. Washed rind or smear ripened cheeses are cheeses which are periodically treated with brine or mold bearing agents This encourages the growth of certain bacteria on their surface which give them distinctive flavors There are hard and soft 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 Contents 1 Production 2 Examples 2 1 Soft smear ripened 2 2 Hard washed rind 3 See also 4 Bibliography 5 NotesProduction EditWashed rind cheeses are periodically cured in a solution of saltwater brine 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 in humid conditions like Camembert The process requires regular washings particularly in the early stages of production making it quite labor intensive compared to other methods of cheese production Examples EditSoft smear ripened Edit Ardrahan Brick cheese Epoisses Fontina Herve Langres Limburger Maroilles Mondseer Munster Pont l Eveque Saint Nectaire Taleggio TilsitHard washed rind Edit Gruyere Beaufort Appenzeller Oka cheeseSee also Edit nbsp Food portalTypes of cheeseBibliography EditGremmels David 2017 washed rind cheeses The Oxford Companion to Cheese Oxford University Press ISBN 9780199330911 Notes Edit Washed Rind Cheese Archived 22 March 2011 at the Wayback Machine at Practically Edible Food Encyclopedia Retrieved from https en wikipedia org w index php title Washed rind cheese amp oldid 1157437105, wikipedia, wiki, book, books, library,
