The world of cheese is a vast and fascinating landscape, populated by a diverse array of flavors, textures, and aromas. Among the many types of cheese available, one stands out for its distinctive appearance and often pungent aroma: the red rind cheese. But what exactly is this red rind, and what makes these cheeses so unique? This article delves into the world of washed-rind cheeses, exploring the science behind their characteristic red rinds, their flavors, and some notable examples.
Understanding Washed-Rind Cheese
Washed-rind cheeses, also known as smear-ripened cheeses, are a category of cheese distinguished by their method of production. Unlike cheeses with natural rinds or those coated in wax, washed-rind cheeses are periodically washed with a brine solution, often containing specific bacteria, yeasts, or molds. This washing process is crucial in developing the cheese’s characteristic flavor, aroma, and, of course, its distinctive red or orange rind.
The washing process isn’t just about cleaning the surface of the cheese. It’s a carefully orchestrated process that encourages the growth of specific microorganisms that contribute to the cheese’s unique characteristics. The brine solution provides a moist environment that favors the growth of these beneficial microbes, while also inhibiting the growth of undesirable molds.
The Role of *Brevibacterium linens*
The bacterium most closely associated with red rind cheeses is Brevibacterium linens, often referred to simply as B. linens. This bacterium is a key player in the development of the cheese’s flavor and color. B. linens is naturally present in the environment and is often introduced into the cheesemaking process through the brine solution.
B. linens thrives in the moist, slightly salty environment created by the washing process. As it grows, it produces various enzymes that break down proteins and fats in the cheese. This enzymatic activity is what gives washed-rind cheeses their characteristic pungent aroma and complex flavor profiles.
The red or orange color of the rind is also a direct result of B. linens activity. The bacterium produces pigments called carotenoids, which are responsible for the vibrant color. The intensity of the color can vary depending on several factors, including the specific strain of B. linens, the frequency of washing, and the humidity levels during ripening.
Other Microorganisms Involved
While B. linens is the most well-known and important microorganism in the development of red rind cheeses, it’s not the only one involved. Other bacteria, yeasts, and molds can also contribute to the cheese’s flavor and texture.
Yeasts, for example, play a crucial role in breaking down lactic acid, which can help to reduce the acidity of the cheese and create a smoother, more supple texture. Molds, such as Geotrichum candidum, can also contribute to the cheese’s rind, adding a velvety texture and contributing to its flavor.
The specific combination of microorganisms present in a washed-rind cheese can vary depending on the cheesemaker’s techniques and the environment in which the cheese is aged. This variation is what gives each washed-rind cheese its unique character.
The Cheesemaking Process
The production of washed-rind cheese is a labor-intensive process that requires careful attention to detail. The cheesemaker must closely monitor the cheese throughout its development, adjusting the washing schedule and environmental conditions to ensure that the desired microorganisms thrive.
The process begins with the coagulation of milk, typically cow’s milk, but occasionally goat’s or sheep’s milk. The curds are then cut and separated from the whey, and formed into the desired shape. After forming, the cheese is brined, which helps to draw out moisture and inhibit the growth of undesirable bacteria.
The key to the development of washed-rind cheese is the washing process. After the initial brining, the cheese is periodically washed with a brine solution, often containing B. linens and other microorganisms. The frequency of washing can vary depending on the type of cheese and the cheesemaker’s preferences.
During the ripening process, the cheese is stored in a humid environment, which helps to promote the growth of the desired microorganisms. The cheesemaker must carefully monitor the humidity and temperature to ensure that the cheese develops properly.
Flavor Profiles and Aromas
Washed-rind cheeses are known for their pungent aroma and complex flavor profiles. The aroma is often described as barnyardy, earthy, or meaty, while the flavor can range from mild and creamy to strong and savory.
The specific flavor and aroma of a washed-rind cheese depend on several factors, including the type of milk used, the specific microorganisms involved, and the length of aging. Generally, the longer a washed-rind cheese is aged, the more intense its flavor and aroma will become.
Many people find the aroma of washed-rind cheeses to be off-putting, but the flavor is often much milder and more complex than the aroma suggests. The creamy texture and savory flavors of washed-rind cheeses make them a popular choice for cheese boards and other culinary applications.
Notable Examples of Washed-Rind Cheeses
The world of washed-rind cheeses is diverse, with many different varieties produced around the globe. Here are some notable examples:
- Époisses: This French cheese is known for its strong aroma and creamy texture. It is washed with Marc de Bourgogne, a local brandy, which contributes to its distinctive flavor.
- Taleggio: An Italian cheese with a pungent aroma and a mild, slightly tangy flavor. It is traditionally washed with seawater.
- Limburger: A German cheese known for its very strong aroma and pungent flavor. It is often eaten with rye bread and onions.
- Munster: A French cheese with a relatively mild flavor and a slightly sticky rind.
- Brick Cheese: An American cheese originally produced in Wisconsin. While sometimes made as a natural-rind cheese, many brick cheeses are washed-rind, lending a more complex flavor.
Each of these cheeses has its own unique characteristics, reflecting the local traditions and terroir of its region of origin. Exploring these different varieties is a great way to discover the diverse world of washed-rind cheeses.
Serving and Pairing Washed-Rind Cheeses
Washed-rind cheeses are best served at room temperature to allow their flavors and aromas to fully develop. They are often paired with crusty bread, fruit, and nuts.
The strong flavors of washed-rind cheeses pair well with full-bodied red wines, such as Burgundy or Pinot Noir. They can also be paired with strong beers, such as Belgian ales or stouts.
Washed-rind cheeses can also be used in cooking. They can be melted into sauces or used to add flavor to gratins and other dishes. However, their strong aroma can be overpowering, so it’s important to use them sparingly.
The Importance of Proper Handling and Storage
Proper handling and storage are crucial to maintaining the quality of washed-rind cheeses. These cheeses are highly susceptible to spoilage, so it’s important to store them properly to prevent the growth of undesirable bacteria and molds.
Washed-rind cheeses should be stored in the refrigerator, wrapped in cheese paper or plastic wrap. It’s important to re-wrap the cheese tightly after each use to prevent it from drying out.
Washed-rind cheeses should be consumed within a few weeks of purchase. If you notice any signs of spoilage, such as a slimy texture or an ammonia-like odor, discard the cheese immediately.
Conclusion
The red rind on cheese, particularly in washed-rind varieties, is a fascinating result of microbial activity and careful cheesemaking techniques. B. linens and other microorganisms contribute to the unique flavors, aromas, and textures that make these cheeses so distinctive. While their pungent aroma might be intimidating to some, the complex and savory flavors of washed-rind cheeses are well worth exploring. From Époisses to Taleggio, each washed-rind cheese offers a unique culinary experience.
What exactly is a washed-rind cheese?
Washed-rind cheeses are a category of cheese where the rind is regularly washed with a liquid brine, beer, wine, or even spirits during the aging process. This washing inhibits the growth of undesirable molds while encouraging the development of specific bacteria, most notably Brevibacterium linens, which is responsible for many of the characteristic traits. The washing process also keeps the rind moist, creating an environment that is favorable for these microorganisms to flourish.
This surface activity results in a cheese with a distinctive aroma, often described as pungent or barnyardy. The interior paste, protected by the rind, typically remains softer and milder than the rind suggests, offering a complex flavor profile that contrasts the strong exterior with a more nuanced interior. The overall flavor experience can range from savory and meaty to subtly sweet and nutty, depending on the specific washing solution and the cheesemaker’s techniques.
Why do washed-rind cheeses have a red or orange rind?
The characteristic red or orange color of washed-rind cheeses is primarily due to the presence and activity of Brevibacterium linens. This bacterium produces carotenoid pigments, which are naturally occurring compounds that impart the color. As the cheese ages and is washed, these pigments develop and intensify, leading to the distinctive rind color.
The intensity of the red or orange color can vary depending on several factors, including the strain of Brevibacterium linens present, the frequency and type of washing solution used, and the aging environment. Some cheesemakers might also add annatto, a natural food coloring derived from the achiote tree, to further enhance the rind’s color. It is important to note that a vibrant color is usually a sign of a well-developed and properly aged washed-rind cheese.
What does it mean if a washed-rind cheese is sticky?
A sticky rind on a washed-rind cheese is generally a sign of moisture and the continued activity of surface bacteria and yeasts. It indicates that the rind is still actively maturing and developing flavor. The stickiness is a direct result of the regular washing process which keeps the rind hydrated and encourages microbial growth.
However, excessive stickiness combined with an overly strong or ammonia-like smell could indicate that the cheese is overripe or that undesirable microorganisms have taken hold. It’s essential to consider the overall aroma, appearance, and texture of the cheese in conjunction with the stickiness to assess its quality. If the cheese exhibits any signs of spoilage, it is best to discard it.
Are washed-rind cheeses safe to eat?
Generally, washed-rind cheeses are safe to eat as long as they are produced and handled according to proper food safety standards. The specific bacteria involved in the rind development, such as Brevibacterium linens, are not harmful to humans and are essential to the cheese’s flavor and texture. The regular washing process also helps to inhibit the growth of undesirable and potentially harmful molds.
However, as with any cheese, it is important to purchase washed-rind cheeses from reputable sources and to store them properly. Look for signs of spoilage, such as excessive ammonia smell, unusual mold growth, or a slimy texture that indicates bacterial overgrowth. If in doubt, consult the cheesemonger or discard the cheese. Always follow proper food handling practices to prevent contamination.
How should I store washed-rind cheese?
Washed-rind cheeses should be stored in the refrigerator, ideally in a cheese-specific container or wrapped loosely in wax paper and then in a plastic bag. This allows the cheese to breathe while preventing it from drying out excessively. The goal is to maintain a humid environment that supports the cheese’s natural moisture content without promoting mold growth.
Avoid wrapping the cheese tightly in plastic wrap, as this can trap moisture and lead to the development of undesirable surface molds and excessive ammonia production. It is also important to store washed-rind cheeses separately from other cheeses or strongly flavored foods to prevent their distinctive aroma from affecting other items in the refrigerator. The ideal temperature for storage is between 35°F and 45°F (2°C and 7°C).
What are some examples of popular washed-rind cheeses?
There are numerous examples of popular and delicious washed-rind cheeses from around the world. Some well-known varieties include Époisses from France, known for its pungent aroma and creamy texture, and Taleggio from Italy, which offers a milder flavor than its aroma might suggest. Other examples include Livarot, Munster, and Langres, all hailing from France.
In addition to these traditional European cheeses, many artisan cheesemakers in North America and other regions are now producing their own unique washed-rind cheeses. These cheeses often incorporate local ingredients and cheesemaking techniques, resulting in a diverse range of flavors and textures within the washed-rind category. Exploring different varieties is a great way to discover your favorite washed-rind cheese.
How does the washing solution affect the cheese’s flavor?
The washing solution used on washed-rind cheeses has a significant impact on the final flavor profile. While brine (salt water) is the most common washing agent, cheesemakers often experiment with different liquids to impart unique characteristics. Beer, wine, cider, and even spirits can be used to wash the rind, introducing complex flavors and aromas.
For example, washing with beer can contribute malty or hoppy notes, while wine can add fruity or earthy undertones. The alcohol content in some washing solutions can also influence the bacterial activity on the rind, further affecting the cheese’s overall flavor development. The choice of washing solution is a crucial element of the cheesemaking process, allowing cheesemakers to create a wide variety of complex and flavorful washed-rind cheeses.