| It’s art plus science baby! |
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Take a form of fresh curd and rub (or “wash”) it
with a brine solution, wash it again for the next
few days, and an orange brown substance
(bacterium linens) will form on the surface. It’s a
mysterious process, but it gives cheese depth of
flavor. It also is what makes a cheese “stinky”.
with a brine solution, wash it again for the next
few days, and an orange brown substance
(bacterium linens) will form on the surface. It’s a
mysterious process, but it gives cheese depth of
flavor. It also is what makes a cheese “stinky”.
| The Cheese Store’s Wash Rind Cheeses |
Cheese
Vacherin Mont D'Or
Morbier
Munster
Taleggio
St. Nectaire
Raclette
Quadrello
Grayson
Vacherin Mont D'Or
Morbier
Munster
Taleggio
St. Nectaire
Raclette
Quadrello
Grayson
Milk
Cow
Cow
Cow
Cow
Cow
Cow
Buffalo
Cow
Cow
Cow
Cow
Cow
Cow
Cow
Buffalo
Cow
Region
Vallee Joux, Switzerland
Jura, France
Alsace, France
Lombardy, Italy
Auvergne, France
Franche Comte, France
Lombardy, Italy
Galax, Virginia
Vallee Joux, Switzerland
Jura, France
Alsace, France
Lombardy, Italy
Auvergne, France
Franche Comte, France
Lombardy, Italy
Galax, Virginia
Character
Resinous, Liquid, Legendary
Fruity, Savory, Satisfying
Potent, Intense, Honest
Beefy, Briny, Pungent
Mushroomy, Briny, Intense
Meltable, Sweet, Aromatic
Plump, Sweet, Rich
Pungent, Meaty, Raw
Resinous, Liquid, Legendary
Fruity, Savory, Satisfying
Potent, Intense, Honest
Beefy, Briny, Pungent
Mushroomy, Briny, Intense
Meltable, Sweet, Aromatic
Plump, Sweet, Rich
Pungent, Meaty, Raw
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