Washed-Rind Cheeses (aka "The Stinkers") - Formaggio Kitchen

Washed-Rind Cheeses (aka “The Stinkers”)

Ardrahan, an Irish washed-rind cheese

Ardrahan, an Irish washed-rind cheese

While studying to be a pastry chef, I started working as a cheesemonger. In a restaurant, the pastry chef is sometimes given the responsibility of overseeing the cheese plate. While the chef might be well-trained in the art of pastry-making, it is less common for them to have in-depth cheese knowledge. As a student, I needed to get a job and I decided to kill two birds with one stone and take a job where I could learn more about cheese. Little did I know how much I would get sucked in to the wonderful world of cheese…

One Thanksgiving, I was taking the train to see my folks with a knapsack on my back and a brown paper parcel of cheese for the Thanksgiving feast. I stowed both above my seat and settled in for the journey. Just before pulling out of the station, a fellow got on board the train and, although he was in plain clothes, it was clear from his bag and his haircut that he was in the military. He sat down one seat over from me and looked nice enough. However, about 15 minutes into the journey, I began thinking to myself, “Gee, this guy really smells.” The smell got increasingly strong and I began wondering how many days it had been since his last shower.

I don’t remember now whether the fellow got off the train before I reached my final destination or whether it wasn’t until I had left the train with my parcels in tow that I realized he wasn’t the stinker on the train. It was me. Or rather, it was the cheese I was carrying. I totally forgot that I was bringing home a washed-rind for the holidays. Boy, did I feel embarrassed. He must have been having similar thoughts about me – wondering why I hadn’t bothered to shower before going to see my family for the holidays!

Dorset, a washed-rind cheese from Vermont's Consider Bardwell Farm

Dorset, a washed-rind cheese from Vermont's Consider Bardwell Farm

Despite situations such as this, washed-rind cheese is one of my favorite categories of cheese. Yes, they can really be very stinky, but I think they are some of the most delicious cheeses out there.

So, what exactly are washed-rind cheeses? At their most basic level, they are cheeses that are washed with brine, or a salty water. Most semi-soft cheeses* are washed in a brine in order to discourage the development of certain molds or bacteria. Washing is done to varying extents and often results in a wet, tacky, reddish-orange rind. These are the cheeses mongers most often mean when they refer to a “washed-rind” cheese. Familiar names of washed-rind cheeses include: Taleggio, Langres and Vacherin Mont d’Or. The rinds of these cheeses tend to be moist, sticky and smelly. The greater the frequency of washing, the more oozy, the stickier and the smellier they will be!

The washing part of the process can happen by soaking the cheese in brine for a few hours, gently rubbing the cheese with brine or by splashing or spraying the cheese. The peachy-orange color of the cheese is the result of a bacteria growing on the rind. This bacteria, called brevibacterium linens, can occur naturally in an aging room or can be added to the milk or applied directly to the rind of a cheese, giving rise to an alternate name for this cheese grouping: “smear-ripened.” Basically, as mentioned above, the brine-washing inhibits the growth of various molds and bacteria on the rind of the cheese. Brevibacterium linens is a type of bacteria that happens to thrive in just such a briney environment and, as a result, is given free rein to develop. I am almost hesitant to reveal the next little tidbit, for fear of turning people off of something so deliciously wonderful… This bacteria is actually closely related to that which you find on your feet.** B. linens is a coryneform bacteria that produces, among other things, methanethiol. Methanethiol is also found on sweaty feet and is a molecule that is largely responsible for the stink in stinky cheese and the smell of smelly feet.

In some cases, cheesemakers also wash their cheeses with alcohol – be it a marc (i.e. brandy) in France or a local beer in the US. There is a cheese made by Cato Corner Farm in CT called Hooligan – it is a great washed-rind cheese that gets washed with brine twice a week. Cato Corner has another cheese called Drunken Hooligan which is also a washed-rind, in fact the same cheese as Hooligan, the only difference being that it is washed with grape must and young red wine from Colchester’s Priam Vineyard. A third cheese of theirs, Despearado, is Hooligan washed with fermented pear mash and Pear William eau de vie from Connecticut’s Westford Hill Distillery. And, to round out the grouping, Cato Corner makes Drunk Monk which is Hooligan but rubbed in brown ale from Connecticut’s Willimantic Brewing Company. The cool thing about this quartet of cheeses is that you can see the different impact on the same cheese of a straight-up brine wash, a wine wash, a marc wash and an ale wash.

In terms of old-world examples, classics in the alcoholic washed-rind cheese canon include Stinking Bishop which is rubbed with a brine mixed with perry (a liqueur made from fermented pears) and Epoisses which is washed with brine and a local marc de Bourgogne (brandy produced in the local vineyards of Burgundy).

Among my favorite washed-rind cheeses are Mary Burns’ Ardrahan, Jasper Hill’s Winnimere and Twig Farm’s Washed Rind. Despite the fact that these cheeses all have the signature orange-ish rind, the three of them are quite different. Ardrahan is made in County Cork, Ireland. A cows’ milk cheese, the paste is usually very yellow and to me the rind has a delicious saltiness that is evocative of the seaside. Winnimere, in contrast, is a spruce-bound cheese in the style of Vacherin Mont d’Or. Milky and lactic, the folks at Jasper Hill beautifully balance creaminess with delicate hints of spruce flavor. Last but not least, Twig Farm of West Cornwall, VT makes a washed rind goats’ milk cheese. In my experience, washed-rind goats milk cheeses are not very common and offer a delicious variation on the washed-rind theme. What I really love about this small tomme of deliciousness is that it lets the raw goatiness come through while giving you hints of nuts – often peanuts – on the rind. As you can see, even within the category, there is quite a variety of flavor to be had!

*Note: the semi-soft category does not include cheeses that have white, bloomy rinds like Brie.

**For an interesting little tidbit from the British Medical Journal on stinky cheeses, b. linens, feet and mosquitoes, click here.

  • Bob Silverman

    Thanks for this info about the washed rind cheeses.

    Would you know what, in the production process, differentiates the ordinary Taleggio from the Taleggio Bergamasco?

    • Hi Bob – I was trying to get more info before replying – hence the delay. From what I can gather, Bergamasco is also a DOP Taleggio (if this is what you mean by ordinary Taleggio?). I believe that the cheese name simply indicates that it comes from the Bergamo region or that it is made in the style of that region. According to the Slow Food guide to Italian cheeses, the Val Taleggio in Upper Bergamo is historically known for Taleggio and is thought to be the original source of production. Today, production also occurs in the provinces of Brescia, Como, Cremona, Milan, Pavia, Treviso and Novara.

      As far as variations in methods of production are concerned, as with other types of cheese, that will largely depend on the cheesemaker and this is often proprietary information. Variations can, of course, also be due to terroir – be it a local yeast or different milk sources. I checked into the PDO requirements to see how stringent they are – unfortunately not too much info was available. Taleggio became a PDO cheese in 1996 and I was able to locate a copy of the application document in English: http://tinyurl.com/3ob8lxb If this is the basis for production requirements, you will see that there is a lot of room for variation. That said, perhaps due to my lack of Italian, I was not able to find a more up-to-date and a more stringent list of requirements to which DOP producers must adhere.

      I will let you know if I find out more. In the meantime, I hope that helps!

  • Where can I buy Brevibacterium linens ripening bacteria?
    I would like to try making “Hand cheese”.


    • Hi Edeltraud – Thank you for checking out the blog! When we have held cheesemaking classes at the shop, we have sourced cultures from the New England Cheesemaking Supply Company and it looks like they carry B. linens: http://tinyurl.com/826fru2. Hope that helps and good luck with the cheesemaking!

      • Edeltraud

        Thank you! I have ordered and received the supplies I needed from New England Cheesemaking supplies. An working on my project and am hopeful!