Washed Rind Cheese 101
The pungent smell of a washed rind cheese can be intimidating, but Madame Fromage has some expert tips for appreciating washed rinds in all their funky glory. Summer BBQs, she points out, are the perfect time to enjoy a stinky wheel in the open air while meat sizzles on the grill.
Washed rind cheeses smell “barnyardy” on purpose. This cheese style was developed by 16th century French monks who brewed liqueurs and milked cows as part of their monastic duties. Some brilliant brother discovered that dousing a young cheese in booze (brandy) encouraged vibrant orange bacteria to grow on the rind, creating a succulent, fudgy wheel.
Photo courtesy of Di Bruno Bros