washed-rind cheese



  • A surface-ripened cheese which relies on bacteria on the surface to develop the flavour. They are frequently washed to discourage mould growth and to encourage the growth of bacteria and usually have an orange-red rind and a pungent smell although the paste tends to be sweet to the taste. They are normally small to give a high surface to volume ratio. Pont l’Evêque and Munster are typical examples.