All about washed-rind cheese

If you’ve ever walked past a cheese counter looking for different types of cheeese and caught a whiff of something funky, and thought, what on earth is that smell? — congratulations, you’ve likely met a washed-rind cheese. These are the bold, brassy superstars of the cheese world, renowned for their distinctive orange rinds, pungent aroma, and surprisingly approachable flavor. Despite their reputation, most washed-rind cheeses are far milder and creamier than they smell, making them one of the most misunderstood categories on the board.

In this guide, we’ll dive into what makes washed-rind cheeses unique, how they’re crafted (yes, there’s some 'cheese bathing' involved), and which styles you should try, whether you’re a beginner or a seasoned curd nerd. By the end, you’ll know exactly what to pair them with, and you might just convert your friends who claim to “hate stinky cheese.”

What is washed-rind cheese?

Washed-rind cheese is exactly what it sounds like: cheese that gets washed as it ages. Cheesemakers bathe these wheels or blocks in a saltwater brine (sometimes spiked with beer, wine, or spirits) to encourage the growth of special bacteria, particularly Brevibacterium linens. This bacteria is the secret to the cheese’s signature orange rind and bold aroma.

Here’s the twist: that funky smell isn’t a sign of spoilage. It’s the mark of a carefully crafted cheese as it develops its personality. And while the rind can be pretty intense, the paste (that’s the interior) is often creamy, nutty, and mild, sometimes even sweet.

How washed-rind cheese is made

The process starts like most cheese: milk is curdled, drained, and formed into wheels. But from there, things get interesting. Instead of just sitting quietly in the aging cave, washed-rind cheeses get a regular spa treatment.

Cheesemakers use a brush, cloth, or even their hands to wash each wheel with brine. Over time, the surface bacteria flourish, turning the rind a reddish-orange and giving off that unmistakable aroma.

Sometimes they get creative, swapping plain brine for beer, wine, cider, or even spirits. This can add subtle flavor notes to the rind, making each cheese unique.

The result? A soft, gooey, slightly sticky exterior surrounds a paste that ranges from custard-like to firm, depending on the style. Learn more with our how cheese is made guide.

Characteristics of washed-rind cheese

• Appearance: Bright orange or reddish rind, sometimes sticky or wrinkly. Hard to miss on a cheese board.

• Aroma: Funky, savory, and often barnyard-y, though the intensity varies.

• Texture: Semi-soft to creamy gooey; some can be eaten with a spoon.

• Flavor: Savory, umami-forward, sometimes nutty or tangy, with a surprising richness hidden behind that pungent smell.

Popular washed-rind cheeses

Not all washed-rind cheeses are created equal; some are gentle and approachable, others are bold enough to make a statement at a party. Here’s a tasty roundup of the stars in this category:

• Taleggio (Italy): Soft, creamy, and mild, with a fruity tang. Great for melting on a grilled sandwich or savoring on its own.

• Limburger (Belgium/Germany): Famous for its pungent aroma but surprisingly earthy, nutty flavor. Pair with dark bread and a cold beer for the full experience.

• Époisses (France): The big personality of Burgundy, washed in brandy for an ultra-creamy texture and barnyard aroma that will wow adventurous palates.

• Munster (France): Slightly spicy, bold, and tangy. Perfect for hearty rustic pairings with strong ales or robust wines.

• Reblochon (France): Nutty, soft, and mellow; the secret ingredient in the classic French dish tartiflette.

• Red Hawk (USA, California): A modern American classic from Cowgirl Creamery. Triple-cream, creamy, and develops a punchy, beefy flavor as it ripens.

• Raclette (Switzerland/France): Famous for melting; its semi-soft interior oozes beautifully over potatoes or charcuterie boards.

• Pont-l’Évêque (France): Smooth and creamy with a subtly washed rind that adds mild tang and aroma.

These cheeses show the spectrum of textures and aromas washed-rind cheeses can have, from soft and sweet to bold and barnyard-y. There’s truly a style for every taste and tolerance level.

Flavor profile

Let’s be honest: washed-rind cheeses are the extroverts of the cheese case. They announce themselves before you even take off the wrapping. But don’t let that scare you off.

The flavor is often surprisingly gentle, considering the smell. Expect savory, meaty, and umami notes, with a touch of earthiness. Some have a yeasty tang, others a nutty sweetness, and a few bring a satisfying saltiness that keeps you coming back for more.

How to serve and pair washed-rind cheeses

The trick to enjoying washed-rind cheeses is balance. Serve them at room temperature so the flavors bloom and the texture softens to that perfect gooeyness.

Here's a brief cheese pairing guide:

• Bread: A crusty baguette or hearty rye tames the funk.

• Fruit: Apples, pears, and dried apricots add sweetness that plays beautifully with the savory cheese.

• Drinks: A Belgian ale, Pinot Noir, or even a dry cider is a match made in heaven. The acidity and bubbles help cut through the richness.

• Charcuterie: Salami, prosciutto, or other cured meats elevate the savory experience.

Cooking with washed-rind cheese

Yes, you can cook with these! Melt Taleggio on pizza for a gourmet twist, layer Raclette over roasted potatoes, or tuck a slab of Limburger into a burger for a flavor bomb.

Pro tip: keep the ventilation going, the smell can fill a kitchen fast. But the reward? A dish with serious depth and character.

Storage tips

Due to their active rinds, washed-rind cheeses require a bit of TLC in the fridge. Wrap them in cheese paper or parchment, then place them in a ventilated container. This keeps them from drying out while letting them breathe.

And here’s a little bonus tip: if the smell starts taking over your fridge, place an open box of baking soda nearby to absorb some of the aroma.

Why cheese lovers should embrace washed-rind cheese

Washed-rind cheese gets a bad rap for being “stinky,” but it’s one of the most rewarding cheeses you can taste. Their complexity, creaminess, and ability to surprise make them a must-try for any cheese board.

Think of it as the gateway to more adventurous cheese tasting. Start mild, work your way up, and you just might find your new favorite obsession.