Cheeses With A Washed Rind

Posted 2/14/12 • Last updated 2/14/12 • 91 views • 1 comment

Cooking Term

Definition:

Cheeses With A Washed Rind: Muenster and Epoisses; have a sticky orange red rind resulting from a method of salt water bathing the rind. The Iberian Peninsula does not produce washed rind cheeses.

The majority of the genre are produced in Wisconsin, in the USA, France and Holland.

Comments (1)

Ishbel 2/14/12 at 2:44pm

You consistently post statements which are either poorly researched or plain WRONG.
The UK (from where the origins of cheddaring is found) - has MANY, MANY washed rind cheeses.
For example:
http://www.countrycheeses.co.uk/WashedRind_Cheese/Cheese_Selection.htm