What Makes Washed Rind Cheese So Tasty?

At Cheese Shop Nantwich, we love all cheese, but there’s something a bit special about washed rind cheeses. These are the bold, often “pongy” ones that fill the room with rich smells before you even cut into them. The magic comes from the washing process itself. Cheese makers regularly wash the rinds of these cheeses in brine, beer, wine, or spirits while they age. This encourages specific bacteria to grow, giving washed rind cheeses their sticky orange rinds, big aromas and creamy, full flavours.

While the smell might surprise your nose at first, the taste is usually milder than expected and incredibly complex. These cheeses can be soft and spoonable, or firmer with a lovely chew. Whether you’re new to them or already a fan, there’s a whole world worth exploring.

How Washed Rind Cheeses Are Made

The process behind making washed rind cheeses explains a lot about their flavours and textures. After forming and lightly salting the curds, cheese makers age the cheese in humid rooms. During ageing, the cheese is washed regularly with a liquid that encourages the growth of Brevibacterium linens (B. linens), a friendly bacterium that thrives on the surface. This bacterium gives washed rind cheeses a bold aroma and orange tint.

What they’re washed with makes all the difference. Some are bathed in wine or beer, while others, like the Spanish Payoya Goat’s Cheese, are washed with Oloroso Sherry. That’s right, Sherry! This creates a distinctive nutty and slightly sweet taste you won’t forget. You can find Payoya Goat’s Cheese Washed With Oloroso Sherry on our website if you fancy trying something truly unique.

Our Favourite Washed Rind Cheeses Worth Trying

We’ve tasted a lot of cheeses over the years at Cheese Shop Nantwich and are thrilled to share some of our top picks. Washed rind cheeses are a bit like people, not all alike. Some are punchy and wild, others are more gentle and friendly.

Le Petit Langres

Soft, creamy and a little unsteady when upright, Le Petit Langres is a washed rind cheese from France’s Champagne-Ardenne. It has a dent in its top, which is traditionally filled with Champagne or Marc de Bourgogne. The cheese itself is gentle compared to the smell, with a rich, oozy centre that melts in the mouth. A perfect one for a soft cheese board or served with crusty bread.

Renegade Monk – Cheese Club Only

Renegade Monk is a bit of a rebel, and we love it for that. It’s made in Somerset and is a soft blue cheese with a washed rind, so it blends the brown butter funk of a strong washed rind cheese with the tanginess of a blue. It’s bold and creamy, yet not overpowering. We keep it exclusive for our Cheese Club members, so if you’re serious about cheeses that push the boundaries, this one’s worth signing up for.

Divine

Divine by name and divine by taste. Divine is an award-winning cheese that catches attention with its silky texture and balanced character. While not the shoutiest of washed rinds, it has a refined edge and pairs wonderfully with white wine or even apple cider. This is one cheese that won’t scare off anyone new to stronger flavours but will still delight the seasoned turophile.

Vacherin Mont D’Or

Only available in the colder months, Vacherin Mont D’Or is like a hug in cheese form. It comes in a wooden box, fully ripened and spoonable at room temperature. It’s washed during its short ageing phase and wrapped in spruce bark, which adds a woody aroma and depth. Many eat it straight out of the box with a spoon or pop it in the oven for a warm, gooey dip.

Pairing Washed Rind Cheeses for the Best Flavour

It’s no fun enjoying great cheese without something to go with it. Washed rind cheeses often need accompaniments that match their strength or complement their richness.

• Breads: A good crusty baguette, rye bread, or even fruit bread can lift the flavour.
• Drinks: Try beer (like a Belgian dubbel), strong cider, or robust red wines. Whites like Gewürztraminer or Riesling also work well.
• Condiments: Sweet chutneys, fig paste or even a sharp mustard can add an extra zing to your cheese platter.

A fun way to balance a washed rind cheese is by pairing it with something firmer and mellow, like Manchego. The nutty, savoury bite of Manchego offsets the runny richness; you get the best of both worlds in one cheese board.

Storage Tips for Washed Rind Cheese

Washed rind cheeses are a bit more demanding when it comes to storage. Their active bacteria keep them maturing, so they need proper care to stay delicious.

• Wrap them in wax paper or cheese paper, not cling film. This helps them breathe.
• Store them in the warmest part of the fridge, usually the salad drawer.
• Let them breathe before serving. Take the cheese out of the fridge at least 45 minutes before eating.

Don’t worry if your fridge smells a bit funky after storing a washed rind cheese. It’s just doing its job. A reusable container can help keep the odour in if needed.

British Washed Rind Cheeses You Should Know

We don’t just rely on Europe for these cheeses. Britain is producing some bold beauties too. Bidlea Blue is technically a blue cheese, but has the creamy depth and big aroma of a washed rind companion. The balance of flavours is delightful, and it makes a great addition to any board that’s already home to a softer washed rind style.

And let’s not forget Payoya Goat’s Cheese Washed With Olorosso Sherry, where the sweet and nutty notes of sherry meet the earthiness of goat’s cheese. This one stands as one of our favourite examples of how creative craft cheesemakers can be these days.

FAQs

Do washed rind cheeses smell stronger than they taste?
Yes, most do. The outside may smell bold, but the interior is often mild, rich and buttery.

Can I eat the rind?
Yes! Unless the cheese has a wax or cloth wrap, the rind is edible. It’s where a lot of the flavour lives.

How long do they last after opening?
They last about 5–7 days once cut, but you should wrap them properly and check for signs of spoilage, like off smells or mould that wasn’t there originally.

Are they suitable for vegetarians?
Many are, but not all. Always check the label or our product listings to verify. For example, varieties at our Cheese Shop Nantwich have indicators for vegetarian-friendly cheese.

Start Exploring the World of Washed Rind Cheese

Washed rind cheeses may start with a whiff that makes you take a step back, but they truly deserve a place on your cheese board. From the runny joy of Vacherin Mont D’Or to the rebellious bite of Renegade Monk, and the wine-soaked wonder of Payoya Goat’s Cheese Washed with Olorosso Sherry, there’s a taste for everyone.

Next time you’re building your cheese board, take the plunge and add a bold, sticky rind option. Pair it with a firmer choice like Manchego or a blue like our creamy Bidlea Blue for something truly unforgettable. We’re always here to help you discover flavours that might just become your new favourites.

Browse our growing selection of artisan cheeses online now at Cheese Shop Nantwich and bring home a taste that tells a story with every bite.