Washed rind cheeses are the famously smelly ones, usually with a sticky orange or pink rind. The smell is much stronger than the taste.
How it is made
While the cheese ages, the rind is washed again and again with brine, beer, wine or spirits. That keeps the surface moist and salty, which suits bacteria such as Brevibacterium linens. They break down protein on the rind, giving it its color and its strong smell.
What to expect
A pungent rind, but a paste that is often creamy, savory and meaty, and more mellow than you would guess from the aroma. Many people eat the rind (see Can I eat the rind of cheese?); others cut it off. Wrap them well in the fridge so the smell does not spread.
Cheeses to try
- Chaumes
- Époisses
- Livarot
- Pont-l’Évêque
- Taleggio
- Raclette
- Langres