This “bathing” process involves dunking the cheese in the brine, or brushing or spraying it onto the cheese directly. Washed rind cheese is bathed with a saltwater brine  as it ages



• Epoisses (ay-PWOS)

Cheese is known for its red-orange, brandy-washed rind and robust, meaty flavor a deliciously oozy cow’s milk. Cheese wheel and spread it onto rustic bread we love to dip right into the ripened.

• Munster (Munster Géromé)

Don’t confuse this cheese with sliceable American “Muenster”! This soft cow’s milk cheese comes from the Alsace and Lorraine regions. Munster records back to ancient times when it was made by Benedictine religious. The texture is creamy with a beefy, nutty flavor and bold, barnyard aroma.

• Stinking Bishop

With a name like “Stinking” Bishop, it’s no surprise that it’s a washed rind cheese! Bathed in pear-fermented alcohol called perry, this cow’s Milk Cheese has an orange rind and runny texture at room temperature similar to Epoisses and Livarot. Its name comes from the stinking bishop pears used to make the alcohol.


• Limburger (Lim-burger); Belgium, Germany, Netherlands

Smooth cow’s milk cheese with a mushroomy flavor. For a classic, try a Limburger Sandwich on rye or pumpernickel (buttered, if you’d like) with mustard and onions. Great with a cold beer.

• Morbier

A layered cow’s milk cheese from the Comté region. Comté cheesemakers originally made Morbier out of their leftover curds. You’ll immediately be able to identify it by the line of edible ash (usually vegetable ash or charcoal) in the center. (Read about the use of ash in cheese here.) Morbier has a yeasty aroma with a mildly sweet flavor.
• Taleggio (Tah-ledge-ee-oh)
Cow’s milk cheese with a lightly-tangy, dough-like, fruity flavor. The rind is quite pungent (the “barnyard” scent I described earlier), but the cheese is comparatively mild. Since it melts well, try using it to switch up your fondue or macaroni and cheese recipes.


Washed-Rind Cheese.
Washed-Rind Cheese.

Gruyère (groo-YAIR)
This smear-ripened cow’s milk cheese is aged for 5 months to a year. It has an aromatic, nutty, salty flavor and is great for melting.
• Raclette (rah-KLETTE)
The name of this cow’s milk cheese comes from the French word “racler,” which means “to scrape.” Raclette is traditionally served melted, by heating the cut edge of a halved cheese wheel with fire (today, broiler tools are used). When the cheese is bubbly and blistered, it’s scraped from the wheel and served over potatoes or with charcuterie. The flavor is nutty with a prominent “footy” aroma.

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