Washed rind cheeses typically refer to cheeses that have been coated or washed with any number of different liquids (salt water brine, beer, wine, brandy, spirits, etc.) which provides an excellent habitat for brevibacterium linens to form. These bacteria are responsible for the notable pungent smell and often brilliant yellowish or reddish color of washed rind cheeses. It is also the bacteria associated with the smell of stinky socks and human body odor.
- Epoisses
- Livarot
- Pont l’Eveque
- Taleggio
- Raclette
- Affidelice
- Langres