Washed-Rind

Washed-rind cheeses overlap with the semisoft group, but, as with the soft-ripened cheeses, they distinguish themselves from other cheeses by their particular aging process and distinctive rind. Medieval monks were the first to develop the technique of washing or rinsing cheeses as they aged with water, brine, wine, beer, or brandy, a practice that encourages bacteria to grow. This washing results in orange or russet rinds. Like soft-ripened cheeses, washed-rind cheeses age from the rind inward, and their centers can range from nearly liquid to an almost meaty texture.