When you visit our shops, you will see a veritable mountain range of different cheeses on our counters. Hard cheeses piled up high in peaks, little pyramids of goat's cheeses stacked up on each other and then a cluster of orangey-pink rinded cheeses. This category is known as the “washed rinds,” because their rinds are quite literally washed, which develops this signature colour. Next to the rest of our range, these cheeses stand out with their sticky looking coats and their often-oozing pastes.
Washing cheese is not only done for aesthetic reasons, however. There are specific processes done to these cheeses with desired outcomes in mind. We talked to Matt, who works in our cheese maturing team, to find out why we wash some cheeses and to help us to understand the techniques and theory that inform day-to-day decisions when looking after this category of cheeses.
Why do we wash cheese?
Washing cheese affects the colour and appearance of a rind and also has an impact on the flavour and texture of the cheese. The process encourages an environment for certain desired yeasts and bacteria to develop, as well as cleaning the rind of unwanted or less favourable moulds.
Which cheeses are washed?
Traditionally there tends to be two styles of cheese that get washed. There are washed Alpine style cheeses - such as Beaufort, Comté and Gruyère. The cheeses in this style which we sell include Ogleshield and Templegall. Ogleshield came into being because our cheese maturer at the time, Bill Oglethorpe experimented with washing a cheese called Jersey Shield. However we don't typically wash this style of cheeses in our maturing rooms nowadays. These cheeses tend to be washed by the cheesemakers, although if we were working with a cheesemaker to make a specific improvement or understand a particular area of the maturation we might do still some washing in house in the short term.
The style of cheese that we wash regularly in our maturing arches are more akin to what are sometimes known as monastery-style cheeses. They tend to be smaller, higher moisture cheeses, typically sold as whole cheeses or in large wedges. Continental cheeses in this style which you may know might include Époisses, Langres, Pont-l'Évêque, Reblochon, Taleggio or Vacherin. Our range of British and Irish washed rinds currently includes Little Rollright, Evenlode,St Cera, Edmund Tew, Durrus, Gubbeen, Riseley, Apatha and St James.
How does washing the rind affect the appearance of cheese?
Washing encourages the proliferation of microbes with orange/red/pink pigments. A baceria calledBrevibacterium linens is often given the credit for these colours, but there are other microbes which contribute to these typical washed rind colours too. There's a fascinating illustration of this here.
Washing also eradicates the moulds that would develop without this intervention. Riseleyis a washed version of Wigmore. When they arrive with us the rind of the cheese is attempting to grow the white mould rind we see on Wigmore. Washing them provides a better growing ground for bacteria and yeasts and the rind becomes unsuitable for the white mould Penicillum candidum.
The image below shows a striking contrast between washed Apatha in the foreground, and cheese that has just arrived from the farm in the background.
How does washing the rind affect the flavour of cheese?
Washing rinds stimulates the development of rind microbes which release aroma compounds into the atmosphere and into the curd as the cheese matures. The room in which our washed rind cheeses mature is notably pungent and smells quite strongly of sulphur and ammonia. Washed rind cheeses tend to have an especially farmy, funky, savoury set of flavours. These can be polarising, but if you enjoy upfront or challenging flavours you really should try washed rind cheeses. With this group of cheeses, at least the range that Neal’s Yard Dairy sells, the bark is often worse than the bite. Some of the rinds can be very punchy, but these give way to milkier flavours in the paste, making the cheeses very balanced overall.
How does washing the rind affect the texture of cheese?
Frequently washing a cheese’s rind changes the texture of the cheese by encouraging the breakdown of the cheese’s paste. Adding moisture to the cheese stimulates the activity of the surface-ripening flora. It may sound odd, but the bacteria and yeasts essentially “eat” the cheese from the surface inwards. They neutralise the cheese’s lactic acid which makes the curd more alkaline and liquefies the paste. This is what causes the layer of soft ‘squidge’ that can sometimes be seen under the rind.
FAQs
Washing cheese affects the colour and appearance of a rind and also has an impact on the flavour and texture of the cheese. The process encourages an environment for certain desired yeasts and bacteria to develop, as well as cleaning the rind of unwanted or less favourable moulds.
What are the benefits of rinsing cheese? ›
According to Tasting Table, people are washing the cheese because the packaged kind is made with anticaking agents. Tasting Table reports that Tillamook uses potato starch to prevent caking, Sargento uses powdered cellulose, and Lucerne uses both tapioca and potato starch.
Do you have to rinse cheese? ›
That being said, you need not grate your own or wash your store-bought shreds, Brekke says. Feel free to use the pre-shredded cheese straight from the bag.
Why are people washing shredded cheese? ›
However, don't believe the hype surrounding claims that washing shredded cheese is of the utmost importance to your health and safety. These claims are linked to the use of cellulose in shredded cheese, which is a common practice among many brands to stop the shreds of cheese from sticking together in the package.
What does brushing cheese do? ›
Brushing, wiping, coating, even vacuuming are all methods used to help cheese develop and age properly. Cheesemongers know how to handle cheese as well and are often wiping and brushing cheese, either right when the cheese arrives to them or after, whenever the cheese needs it.
How to clean the cheese? ›
How do you wash cheese? Most of the time it's simply a case of picking up the cheese and wiping the surface all over with a clean cloth that has been dipped in a little of the washing liquid. If there are mouldy patches developing we might wipe a bit more vigourously to try to get rid of these.
What does water do to cheese? ›
The cold cheese then absorbs the water and may become soft and pasty, allowing the shreds to fuse. Another example is seen when cheese is packaged with other foods.
Is any cheese clean eating? ›
For those who can tolerate dairy, cheeses can be a healthy and nutritious source of proteins and healthy fats if consumed in moderation. Cheese is allowed in the clean eating meal plan, but with an asterisk. Processed cheese slices or other packaged foods that contain cheese should be avoided.
What is the healthiest way to eat cheese? ›
Ways to Enjoy
To fit cheese into a healthy diet, pick and choose when you have to have it. If you eat scrambled eggs with low-fat cheddar for breakfast, then skip the cheese on your wrap or salad at lunchtime. Or if you're planning quesadillas or pizza for dinner, save the string cheese for tomorrow's midday snack.
Is it OK if cheese gets wet? ›
No need to worry – the liquid on the outside of your cheese is just excess moisture, or liquid whey. Wipe off your cheese with a napkin or paper towel and enjoy! It's common for naturally-aged cheeses to develop a small amount of moisture inside their packaging.
How long can soft cheese sit out at room temperature? The higher moisture content creates more opportunities for bacteria to grow, making it more perishable than hard cheese – these should be discarded after two hours of sitting out at room temperature.
Is it OK to touch cheese? ›
Bacteria. We know that it takes bacteria to make cheese in the first place, but that is much different than the kind of bacteria on your hands. My expert witness was insistent that touching the cheese with bare hands encourages mold to develop.
Why are people washing their cheese? ›
These are anti-caking ingredients the manufacturer adds to keep the individual shreds from clumping together in transit. Rinsing off your prepackaged shredded cheese can help remove some of these anti-caking ingredients and in theory, makes it easier for your cheese to melt together uniformly in a gooey delight.
When should you not eat shredded cheese? ›
"If you notice any off odors, discoloring, or spots of mold on your shredded cheese, don't eat it!" said Hutchings. "These signs mean the cheese has likely spoiled." If you're looking for more ways to use up shredded cheese, you can always whip up mac and cheese, chicken parmesan, or a classic grilled cheese.
Can you wash cheese with water? ›
I rinse cheese with water to remove toxic coatings.
Do you eat the coating on cheese? ›
All cheeses should be served with the rind on unless it is wax, cloth, or bark … the flavor profile changes as you get closer to the rind, and as a host, you don't want to deprive anyone of that!" That said, not all cheese rinds are intended to be eaten, though they are safe to eat.
Can you eat the white stuff on cheese? ›
Calcium lactate is common in aged cheese. It is basically a natural calcium buildup that occurs over time during the aging process, and it sometimes will become visible on the surface of the cheese. Don't worry – it is completely natural and safe to eat!
Can you eat wet cheese? ›
No need to worry – the liquid on the outside of your cheese is just excess moisture, or liquid whey. Wipe off your cheese with a napkin or paper towel and enjoy! It's common for naturally-aged cheeses to develop a small amount of moisture inside their packaging.
