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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.
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60:, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. Washed-rind cheeses can be soft (
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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.
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or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are
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or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (
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68:). The same bacteria can also have some effect on cheeses that are simply ripened in
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Washed-rind cheeses are periodically cured in a solution of saltwater
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European cheeses with protected geographical status
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268:at Practically Edible Food Encyclopedia
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30:which are periodically treated with
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628:The Great British Cheese Festival
16:Type of cheese treated with brine
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717:The Moon is made of green cheese
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229:The Oxford Companion to Cheese
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603:International Cheese Awards
231:. Oxford University Press.
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618:National Cheese Exchange
613:Mountain Cheese Olympics
223:Gremmels, David (2017).
608:Lucerne Cheese Festival
598:American Cheese Society
64:), semi-hard, or hard (
457:Bosnia and Herzogovina
679:Water buffalo cheeses
264:22 March 2011 at the
225:"washed-rind cheeses"
57:Brevibacterium linens
24:smear-ripened cheeses
674:Stretch-curd cheeses
563:Special designations
81:Soft (smear-ripened)
783:Washed-rind cheeses
669:Sheep milk cheeses
623:Swiss Cheese Union
259:Washed Rind Cheese
160:Hard (washed-rind)
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664:Goat milk cheeses
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741:Category: Cheese
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356:Pasta filata
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217:Bibliography
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94:Brick cheese
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707:Cheese soup
527:Switzerland
502:Netherlands
391:Animal milk
376:Washed-rind
203:Food portal
178:Appenzeller
66:Appenzeller
20:Washed-rind
712:Dairy salt
183:Oka cheese
46:Production
452:Argentina
361:Processed
124:Maroilles
119:Limburger
62:Limburger
777:Category
462:Cornwall
419:Reindeer
321:Acid-set
262:Archived
189:See also
173:Beaufort
149:Taleggio
129:Mondseer
99:Époisses
89:Ardrahan
76:Examples
722:Truckle
654:Cheeses
580:Italian
482:Ireland
477:Germany
444:Regions
336:Cottage
168:Gruyère
134:Munster
114:Langres
104:Fontina
28:cheeses
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544:Turkey
517:Serbia
512:Poland
507:Norway
497:Mexico
487:Israel
472:France
371:Smoked
331:Brined
305:Cheese
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154:Tilsit
575:Greek
539:Tibet
522:Spain
492:Italy
467:Egypt
424:Sheep
414:Moose
399:Camel
351:Green
341:Cream
313:Types
247:Notes
109:Herve
70:humid
52:brine
32:brine
532:list
409:Goat
381:Whey
346:Goat
326:Blue
233:ISBN
40:soft
38:and
36:hard
26:are
434:Yak
404:Cow
22:or
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227:.
297:e
290:t
283:v
241:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
