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”.
The Cheese Store’s Wash Rind Cheeses
Cheese
Epoisses
Morbier
Taleggio
Torta Del Casar
Batch 35
Chimay
St. Nectaire
Grayson
Raclette
Tamie
Milk
Cow
Cow
Cow
Sheep
Cow
Cow
Cow
Cow
Cow
Cow
Region
Burgundy, France
Savoie, France
Lombardi, Italy
Extremadura, Spain
Poughkeepsie, New York
Chimay, Belgium
Auvergne, France
Galax, Virginia
Franche Comte, France
Savoie, France
Character
Beefy, Briny, Substantial                 
Fruity, Savory, Satisfying              
Beefy, Briny, Pungent       
Potent, Fragrant, Winy        
Regal, Herbaceous, Earthy
Sweet, Substantial, Tender
Salty, Briny, Classic
Warm, Sweet, Intense
Meltable, Sweet, Aromatic
Succulent, Buttery, Earthy
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720 Monroe Street in the Monroe Center for the Arts        201-683-8162        info@thecheesestorehoboken.com