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Washed Rind is a class of cheese, popular with craft Australian and European cheesemakers. It is a production method involving the regular washing down of the cheeses, resulting in a firm thin and aromatic rind, protecting the interior cheese. Many different liquids can be used, with brine and wine being popular.

All cheeses in this class have a distinctive orange rind that ranges from pinkish through to deep brown. The rind is not normally eaten, and often has attractive patches of mottled mold. The rind usually has an aggressively strong smell, which is transferred to the interior but gently, with the edible part of the cheese usually being sweet and mild.

research source includes cheese.com

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