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Reblochon is a soft washed-rind and smear-ripened [1] cheese traditionally made from raw cow's milk. The cow breeds best for producing the milk needed for this cheese are the Abondance, Tarentaise and the Montbéliarde. This cheese measures 14 cm (5.5 in) across and 3–4 cm (1.2–1.6 in) thick, has a soft centre with a washed rind and weighs ...
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavours and produce a firm, flavourful rind ...
The cheese is aged and flipped every day for 2 to 4 weeks to allow it to develop a rind. As this process takes place, the Brie drains slowly and shrinks in height.
However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white. [1] Brine is used in the production of other cheeses, notably washed-rind cheeses, but the term is reserved for cheeses where maturation takes place while submerged in brine.
TJ's cheese department is another reason to love this quirky grocery store.From buttery-soft brie to firm, grainy parmesan to rolls of flavored goat cheese, there's something for every cheese ...
Robiola is an Italian soft-ripened cheese of the stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk.One theory is that the cheese gets its name from the comune (municipality) of Robbio, in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind.
Bath Soft Cheese is a traditional, soft-white cheese made from pasteurised cow's milk. Originating from southwest England, it belongs to the Brie family of cheeses. It has a creamy texture and a bloomy rind. It is produced in Kelston, near Bath. The flavor of Bath Soft Cheese is earthy, mushroomy, and citrusy, with a grassy, aromatic scent. [1]