News

What Exactly Is a Wash Rind Cheese?

Wash rind cheeses are some of the most expressive in the cheese world — easily recognised by their orange-pink, sticky rinds and bold aroma. And as you can see from the image below, they don't always look the same. But what gives them their character?

The Washing Ritual

As the name suggests, these cheeses are washed during maturation. The most common wash is a salty brine made with the cheese’s own whey, but many affineurs enrich it with wine, beer, cider, or spirits. For example. the Belgian Trappist monks famously use Belgian ale. and the French cheesemakers bathe Époisses in Marc de Bourgogne (Eau de vie).

• Cheeses are usually washed several times a week, which:
  - Keeps the rind supple and moist
  - Encourages the growth of Brevibacterium linens (the friendly bacteria behind their colour & aroma)
  - Breaks down the curd from the outside in, softening the texture and intensifying flavour.

Some become so gooey they need to be wrapped in bark or nestled into little wooden crates to stop their interiors from spilling out.

A Monastic Tradition

The practice dates back to the 16th century, when French monks discovered that washing young cheese in alcohol gave them a unique funk. It wasn’t just delicious — it also made sense:

- The wash kept rinds from cracking and helped retain moisture.
- The bacteria gave the cheese a meaty flavour, a welcome substitute during periods of fasting.

One of the very first results? The legendary Époisses de Bourgogne, still hailed as “the King of Cheeses.”

The Science of Funk

The orange hue and distinctive aroma of wash rind cheeses comes from Brevibacterium linens. Fun fact: it’s the same microbe found in human sweat — which is why these cheeses can sometimes remind us of locker rooms or stinky socks.

But don’t be put off. Beneath the funky rind lies a flavour spectrum ranging from buttery and creamy to deeply savoury and meaty.

Sometimes the bacteria develops naturally in the aging room, as happened with Cowgirl Creamery’s Red Hawk. Their mild triple cream Mt. Tam “caught” a natural strain of B. linens. When washed with brine to combat it, the bacteria flourished — creating the Red Hawk , which is now an award-winning cheese.

Why Try Wash Rinds?

They’re bold, aromatic, and a true expression of place and tradition. And as the name of Époisses translates: “worth the effort.”

Not quite sure where to start? Well that's where we come in. We are here to bring you on a safe journey from the mild to the meatest, so you can gradially build your way up to the scariest of stinks. 

Beginners - We would suggestion wash rinds like Delice du Jura, Mauri Taleggio di Grotta or Mountain Man

Somewhere in the middle - A bit of richless, but not the most instense or stinky? Opt for Pont l'Everque, Langres or L'affine au Chablis.

Expert - You want the stinkiest of stinks, the most intense of intenses.... well definitely sink your teeth into Maroilles, Epoisses or Munster