Question: I ate a blue cheese last night that tasted and smelled like a barnyard. I have experienced this smell in washed rind cheese before so it's not exclusive to blue. What is the process or ingredient that produces this smell?
Aisy Cendré, a mild and creamy washed rind cheese (Époisses) that has been covered in ashes :)
A few details then questions. Both are mesophilic washed curd cheeses with black pepper and have been maturing for two weeks. I'm guessing the blue is P.Rocqueforti. 1. Is the blue wedge safe to eat rind and all, or do I have to scrape off the rind? 2. Why did the other guy not acquire the mold?
Vac seal washed rind cheeses?
I'm wanting to make munster and raclette but won't be able to eat the whole wheel between my wife and I. Can I vac seal these to preserve them or will the b linens go funky (in a bad way) the same way blue cheeses do?
Langres style cheese, lactic + geo, and rind washed with annato solution (like in original) ;)
youtu.be/JzJ6fPj2Seo
Do all washed rind cheeses smell disgusting? What are the least-smelly options?
Washed curd, washed rind monks’ cheese
Le Petit fiancé de Pyrénées, a washed rind cheese similar to Reblochon de Savoie but made from raw goat milk! Delicious to eat as it is but I will also make some tartiflette :)
It was intended as a washed-rind cheese, but it started to develop blue mold. But that's not my concern, the black mold and lack of linens development is. I wash it with salt and geotricium solution daily for 2 weeks.
reddit.com/gallery/pbz1hb
Making washed rind cheese by applying b linens to any cheese?
Apologies if this is a stupid question, I'm new to cheesemaking and still trying to learn how things work. I'm curious if I could just buy a standard gouda from the store and start washing it with brevibacterium, would it turn into a funky cheese with the texture washed rind cheeses have?
My first washed rind cheese is slimy
I'm using Gavin Webbers recipe for Petit Munster and started washing it with brine three days ago. It has since developed a slimy rind and the smell is a bit odd. Like mushrooms that are a bit too old. The slimy rind can be peeled off but I'm unsure if I should. Advice?
Washed curd cheese with efforts at rind washing. 1 left week till 3 month mark.
An amazing cheese, Brebirousse d'Argental! Made from ewe's milk, this washed rind cheese is smooth and has a lovely round flavour :) Also it is incredibly beautiful!
reddit.com/gallery/modny3
Finally sliced my 3.5 month washed rind washed curd cheese
Rollright. A British washed rind cheese. Delicious.
Home made cheese platter. Ripped out a few here: Feta, Camembert, Parmesan, Limburger (anatto washed rind), Petit Blue, Cheddar, Monterey Jack and Stropshire blue!!
My all time favorite cheese is back in season. Grayson from Meadow Creek Dairy is a funky, citrus-y, fudgey washed rind.
Trying Taleggio today. What fine, delicate experience it is for a washed rind cheese!
Why every time I make wash rind the whole cheese turns yellow
My little washed rind cheeses are 2 months old. Rock hard! We'll flag this under "learning experience" 😂 I stopped washing them 3 weeks ago, they never got any B. Linens going it seems. Any tips for next time?
Alpine washed-rind cheese at 5 weeks. Loving the contrast the candidum & b. Linens are bringing as it ages!
What do you think is the best washed rind cheese?
I'd love to hear your favorite washed rind picks. My favorites are quadrello di bufala, livarot, pont leveque, willoughby, and red hawk. I hadn't had Red Hawk in over ten years, but I saw it at Whole Foods the other day and it's still as good as I remember it. What do you guys like?
bloomy rind cheese wrap for washed rind cheese?
Hello fellow cheesemakers,
I want to make a Munster cheese (washed rind) following the recipe of New England cheesemaking). Apparently washed rind cheeses require a special wrap but currently I only have wrap for bloomy rinds. Can I use it for a washed rind, or should I find a better subsitute? If so, what would you recommend?
Thanks in advance!
Raclettes, 3 weeks. Just washed the rind and lightly brushed the white mold. The cheese is very soft now, hope get harder with aging.
Washed rind cheese ?
Im still pretty new to cheesemaking but I want to do a marionberry washed rind but when do you start washing it? I'm using a slightly modified version FOP hickory smoked.
Thank you!
Washed rind cheeses are my absolute favourite. Their odours and deep savouriness are a delight. Here is a Maroilles (Quart) that I dug into today. Slightly more meaty and solid than an Alsatian Munster.
Alrighty today’s exploration is a Pont-l’Evêsque. Surprisingly mild for a washed rind cheese!
Livarot - a washed-rind cheese from Normandy
Washed rind cheeses with brevibacterium linens. Put in milk or wash onto rind, or both.
I am making some époisses following a recipe from Artisan Cheese Making at Home by Mary Carlin.
Anyway, her recipe it mentions putting the brevibacterium linens into the milk, with the starter culture, and that's it.
However, I have seen in other recipes for different washed rind cheeses that the culture is put in with the brine wash and rubbed over the surface. This has me confused now. I love this recipe book, but sometimes I feel the recipes skip over certain details if they have been covered in previous recipes.
Should I put some B.L. culture in with the brine wash or not. Anyone who has experience with washed rind cheese, I would love to hear your advice.
P.S. If you have any other advice about soft, washed rind cheeses I would be so grateful to hear it.
My cheeses aging just now - clockwise from top right, ashed chèvre crottins, washed rind cow (hopefully blue) and Munster, ashed chèvre Valençays, chèvre crottins, chèvre marcellins, blue rind cow.
Cheese melt, with comte, a french washed rind cheese, English mustard and homemade red sauerkraut.
My first washed-rind cheese, made in spring of this year. Local raw milk, washed with salted beer 'til the *b. linens* took over.
Currently ongoing washed rinds. Port Salut (in the back) and monk cheeses washed with Affligem Ale. Can't wait to try them :-)
TIL there are four types of cheese rind: inedible wax (or paper or bark!), "bloomy" white like Brie, "washed" orange-y rind, and the "natural" rind that some cheeses form.
foodandwine.com/news/chee…
My washed rind tester cheese. 5 weeks. Tastes good, though I think it may have dehydrated a bit too much.
Corsican washed rind goat cheese
[Homemade] Cheese melt, with comte, a french washed rind cheese, English mustard and red sauerkraut.
Today I had a washed rind cheese, paired with honey, and the smells of a orange bath bomb.
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