Washed Rind Cheese
Amber-orange rinds brushed by hand with salt brine and fermented cider. A pungent, evocative cellar bouquet masking an intensely sweet, creamy paste.
The Craft of the Affinage Wash
Twice weekly in the damp vault, cheesemongers wash each wheel with linen cloths dipped in brine. This promotes the red-orange bacterium Brevibacterium linens, creating a naturally protective, tacky orange rind and deeply complex aromatic chemistry.
Custardy, Pliant, Glossy
Pungent damp earth, farmyard, roasted peanut
Meaty broth, cured bacon, sweet milk finish
"Washed rinds intimidate the novice by their strong scent, but delight the palate with sweet, custardy gentleness."