Wash-Rind Cheeses

Wash-rind cheeses are semi-soft cheeses that are aged between 1 and 3 months and have their rind periodically washed in brine, beer, brandy, or wine. This process encourages desirable molds to flavor the cheese. Wash-rind cheeses tend to have a distinctive, almost musty perfume. Examples in this group include Pont l’Évêque, Livarot, a number of monastery and Trappist cheeses, caboc (a Scottish creation), and Limburger.