Red rind cheese

Fragrant, creamy, brined

These cheeses can be recognized by their distinct aromas and orange-coloured rinds, which are formed when the cheeses are washed in a saltwater bath. A technique derived from monasteries in Burgundy, brining was originally intended to give the cheese a protective coating to prevent it from drying out. The cheeses get their special character through a unique aging process, in which a certain type of yeast or bacteria is allowed to grow on the cheese’s surface and form a reddish coating. Together, this bacteria and saltwater treatment cause the cheese to mature faster. Salty, creamy, and soft, these cheeses can have flavours ranging from mild to intense enough for even the most adventurous cheese enthusiasts to appreciate. Epoisses, Livarot and Port Salut are perhaps the most famous in this category.

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