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Rinds washed again and again with brine, beer, wine or spirit, growing a sticky smear.
61 entries listed here.
The shared make of washed-rind (smear-ripened) cheese family (munster and époisses as templates). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Algunder Ziegenkäse (Formaggio di capra di Lagundo) | Italy, Trentino-Alto Adige, province of Bolzano | 42 days – 3 months | Washed, thin, soft, ridged by the moulds, yellow-reddish | |
| Ardrahan | Ireland, County Cork | Pasteurised cow milk from the farm's own herd | About four weeks | Washed, orange-brown, soft and sticky |
| Brick cheese | Wisconsin, USA | Cow milk, nonfat milk or cream | Smear for 2–4 weeks; at least 60 days if made from unpasteurized milk | |
| Époisses PDO | France, Burgundy | Whole milk only from Brune, Montbéliarde or French Simmental cows, made into cheese the day it is collected | At least 4 weeks | |
| Langres PDO | France, the Langres plateau and the Bassigny pastures | Cow milk | At least 21 days, 15 days for the small size | |
| Limburger | Germany | Cow milk, cream or nonfat milk; raw-milk cheese is cured at least 60 days | at least 2 months | |
| Livarot PDO | France, Normandy, Pays d'Auge | Normande cow milk, partly skimmed to 26–30 g fat per litre; may be raw, thermised or pasteurised | At least 21 days (petit and ¾) or 35 days (4/4 and grand) from renneting | |
| Maroilles PDO | France, Thiérache | Cow milk only; raw, thermised or pasteurised | At least 35 days from renneting (Maroilles); 28 days for Sorbais and Mignon, 21 for Quart | |
| Munster | France, Vosges massif | Raw milk, or milk pasteurised at 73 °C or less for up to 40 s; farm Munster is raw only | At least 21 days; Petit-Munster at least 14 days | |
| Pont-l'Évêque PDO | France, Normandy | Cow milk; at least half of each herd Normande cows from 1 May 2017; cows graze at least 6 months a year | At least 18 days from renneting, 21 days for the grand size | |
| Puzzone di Moena PDO | Italy, Trentino | Raw cow milk from two milkings, sometimes partly skimmed | At least 90 days; 'stagionato' after 150 days | Washed with lukewarm, lightly salted water; greasy, ochre to reddish |
| Schlierbacher Schlosskäse (Schlierbacher Käse) | Austria, Upper Austria | 14 days | ||
| Stracchino della Valsassina | Italy, Lombardia | 30 days – 2 months | Thin, moist, ridged, pale straw turning reddish; grey moulds possible | |
| Taleggio PDO | Italy, Lombardy | Whole cow milk, raw or pasteurised | At least 35 days at 1–6 °C | Thin, soft, naturally pinkish; treated only with salt water |
| Tête de Moine AOP | Bernese Jura, Franches-Montagnes and Porrentruy districts, Moutier district and Saulcy | Raw cow milk, never heated above 40 °C, from cows fed no silage | At least 75 days on spruce boards | |
| Vacherin Mont-d'Or AOP | Vaud, Switzerland | Cow milk thermised at 62 °C for 15 s or equivalent, still phosphatase-positive | At least 17 days at 6–16 °C | |
| Formaggio a crosta rossa | Italy, Piemonte | up to 2 h | Washed, thin, smooth; yellow-red to brown-red, often patchy white mould | |
| Liederkranz | United States | Pasteurised whole cow milk | 3–4 weeks at about 45 °F (1953) | |
| Robiola della Valsassina | Italy, Lombardia | at least 30 days | Thin, wrinkled, grey moulds over yellow-reddish Oospora crustacea from salt-water washing | |
| Schnittkäse Bela Badia (Formaggio da taglio Bela Badia) | Italy, Trentino-Alto Adige, Prov. Bolzano | 20 days – 3.3 months | Inedible, thin, no cracks, straw | |
| Schnittkäse Dolomitenkönig (Formaggio da taglio Dolomitenkönig) | Italy, Trentino-Alto Adige, Prov. Bolzano | 20 days – 2.6 months | Edible, thin, slightly rough and unctuous, light yellow to straw | |
| Schnittkäse Marienberger (Formaggio da taglio Monte Maria) | Italy, Trentino-Alto Adige, Prov. Bolzano | 30 days – 3.3 months | Edible, compact, rough, firm, light yellow to straw | |
| Schnittkäse Ortler (Formaggio al taglio Ortles) | Italy, Trentino-Alto Adige, Prov. Bolzano | 30 days – 3.3 months | Inedible, waxy, compact, light brown | |
| Schnittkäse Pragser Stange (Formaggio da taglio Braies Stanga) | Italy, Trentino-Alto Adige, Prov. Bolzano | 30 days – 3.3 months | Inedible, very soft, light yellow | |
| Schnittkäse Pustertaler (Formaggio al taglio Pusteria) | Italy, Trentino-Alto Adige, Prov. Bolzano | 30 days – 3.3 months | Edible, compact, dark yellow to reddish | |
| Schnittkäse Schlanderser leicht (Formaggio al taglio Silandro leggero) | Italy, Trentino-Alto Adige, Prov. Bolzano | 30 days – 3.3 months | Edible, firm, slightly rough, dark yellow to reddish | |
| Schnittkäse Vinschger (Formaggio al taglio Venosta) | Italy, Trentino-Alto Adige, Prov. Bolzano | 30 days – 3.3 months | Inedible, compact, slightly rough, straw | |
| Stracchino tipico | Italy, Lombardia | 15–20 days | With moulds | |
| Torta orobica | Italy, Lombardia | 2 months | Thin, moist, pink-orange (Oospora crustacea) with grey mould spots | |
| Allgäuer Weißlacker PDO | Allgäu | cow milk | ≥7 mo | |
| Bergues | France, Nord | at least 21 days | Yellow, ochre or pink | |
| Chaumes | France, Dordogne | Pasteurised cow milk | ||
| Chimay à la bière | Hainaut | cow milk | ~4 wk | |
| Cœur d'Arras | France, Pas-de-Calais | 28 days | Washed, orange | |
| Dauphin | France, Thiérache/Avesnois | 2–3 months | ||
| Durrus | West Cork | cow milk, raw | ~6–8 wk | |
| Esrom PGI | Denmark | Danish cow milk, fat-standardised and low-pasteurised | At least 2 weeks of storage | |
| Gubbeen | West Cork | cow milk | ~2 mo | |
| Herve PDO | Liège | cow milk | ≥5 wk | |
| L'Ami du Chambertin | France, Burgundy | Cow milk; pasteurised according to a US retailer (the producer does not say) | At least 4 weeks (producer's method); 6–12 weeks (retailer) | Thin, supple, pleated, shiny, red-orange; washed with marc de Bourgogne according to a retailer |
| Milleens | Beara | cow milk | ~10 wk | |
| Mont d'Or / Vacherin du Haut-Doubs PDO | Doubs | cow milk, raw | ≥21 d | |
| Mont des Cats | Flanders | cow milk | ~2 mo | |
| Oka | Canada, Québec | Cow milk, raw or pasteurised | About 30 days (regular) or 60 days (classic), on cypress planks | |
| Pálpusztai | Hungary | Pasteurised cow milk | About 2 to 3 weeks, smeared daily | |
| Pied-de-Vent | Îles de la Madeleine | cow milk, (Canadienne breed) | ||
| Plateau de Herve / Djotte de Nivelles | Wallonia | cow milk | ||
| Quartirolo Lombardo PDO | Lombardy | cow milk | 5–30+ d | |
| Remoudou | Belgium, Pays de Herve | Whole cow milk; pasteurised in current production | 28–42 days | |
| Ridder | Norway | Pasteurised cow milk and cream | Smear-ripened, coloured with annatto; sold unwashed in foil (Classic) or washed and vacuum-packed | |
| Rollot | France, Picardy | 21–42 days | ||
| Romadur | Bavaria | cow milk | ~2–4 wk | |
| Salva Cremasco PDO | Crema | cow milk | ≥75 d | |
| Schnittkäse Malga Gardena (Formaggio da taglio Malga Gardena) | Italy, South Tyrol | 20 days – 3.3 months | Thin, dry, inedible; light yellow to straw | |
| Soumaintrain PGI | Yonne | cow milk | ≥3 wk | |
| Stinking Bishop | Gloucestershire | cow milk, (Gloucester) | ~6–8 wk | |
| Tamié | Savoie | cow milk, raw | ~2 mo | |
| Vieux-Boulogne | Boulonnais, Hauts-de-France | Cow milk from herds between Cap Blanc-Nez and Cap Gris-Nez | 7–9 weeks, washed regularly with Saint-Léonard beer | |
| Vieux-Lille | France, Avesnois | 5–6 months | Practically rindless, grey, sticky, ammoniacal | |
| Weinkäse | Germany | cow milk | ~2 wk | |
| Winnimere | Vermont | cow milk, raw | ~60 d |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
white lacquer smear; very salty pungent
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Lean (20–25 % fat) Flemish farm cheese washed with beer; chalky to runny paste; recorded from 1554.
Also called Chaumes Le Véritable, Chaumes cheese.
Chaumes is a branded French soft cheese of pasteurised cow milk with a bright orange rind. The maker says the rind is brushed and washed during ripening and coloured by red-smear cultures, and a scientific review lists it among smear-ripened cheeses with mould. It is a factory cheese with no protected designation.
rind washed with Chimay Trappist beer
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Also called Cœur d'Avesnes.
A small heart-shaped cow cheese of the Maroilles family, soft and unpressed, with an orange washed rind. The curd is moulded into a heart, drained and salted, then ripened about four weeks in a cellar and washed several times. Sources disagree on whether the milk is raw or pasteurised.
Safety: No source gives a safety value for this cheese. Sources disagree on whether the milk is raw or pasteurised, so check the label.
Also called baguette laonnoise, baguette de Thiérache, losange.
Herb-and-spice remix of fresh Maroilles curd, once moulded as a dolphin; now mostly square, oblong or diamond.
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Also called Esrom, Esrom ost.
A semi-soft Danish cow-milk cheese with a thin yellow-orange smear rind. Fat-standardised milk is pasteurised, set with starter and rennet, cut, stirred and warmed, then lightly pressed, cooled and salted. The rind is treated with a smear culture and the cheeses are stored at high humidity for at least two weeks.
Safety: Made from pasteurised milk; stored at least two weeks before sale.
own smear strain (Microbacterium gubbeenense described from it)
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Belgian Limburger
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Also called L'Ami du Chambertin, Ami du Chambertin.
L'Ami du Chambertin is a tall, soft washed-rind cow-milk cheese created in 1950 by Raymond Gaugry at Brochon, next to Gevrey-Chambertin, with a method the dairy says it took from the farm women of the Côte-d'Or. The dairy's washed-rind cheeses are soured slowly for about a day, drained in moulds, dry-salted and washed by hand with brine, enriched with marc de Bourgogne or wine depending on the cheese, for at least four weeks. Retailers describe this one as washed with marc de Bourgogne.
Safety: A US retailer lists the cheese as made from pasteurised milk; the producer's pages do not say.
pioneer Irish washed rind (1976)
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
spruce bark band; winter only; baked in box
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Trappist washed rind
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Also called fromage d'Oka, Oka cheese, fromage Oka.
Oka is a washed-rind cow cheese from Québec, first made by Trappist monks at Oka in 1893 on a Port-du-Salut method. The rind is washed and the cheese ripens on cypress planks, about 30 days for the regular cheese and 60 days for the classic. Its make and ripening settings are not published.
Also called Pálpusztai sajt, Palpusztai, Pálpuszta cheese.
Pasteurised cow milk is soured with lactic cultures and set, and the curd is cut small and left to drain and firm on trays without heating or pressing. The pieces are brined, then ripened two to three weeks in a very damp cellar while Brevibacterium linens is smeared on daily, giving the small soft cheese its pink rind and very strong smell.
Safety: No safety source specific to this cheese was found. It is made from pasteurised milk and kept cold; a news feature notes that today's storage rules shorten the ripening it once had.
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Djotte flavoured with chard and onion, used in tarte al djote
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
fresh or matured soft square
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Also called Remoudou, Herve Remoudou, Remoudou crémier.
Remoudou is a richer, whole-milk form of Herve, the washed-rind cow cheese of the Pays de Herve. Its name comes from the second, creamier milking ("rimoude", to milk again) once used for it. Today's Remoudou is made from pasteurised cow milk with rennet and cultures, washed with salted water as it ripens, and has an orange-yellow rind and a creamy, pungent paste.
Safety: The producer's specification requires Listeria monocytogenes and Salmonella to be absent in 25 g and the cheese to be kept at 7 °C or below.
Also called Ridderost, Hertig (Swedish brand name).
Ridder is a Norwegian red-smear cow cheese developed by TINE in the 1960s and related to Port Salut. It is made from pasteurised milk and cream with rennet, salt and nitrate, ripened under a surface smear and coloured on the rind with annatto. Red-smear cheeses like it smell strong but taste mild.
Safety: Made from pasteurised milk and cream.
Small Picard washed-rind cheese, heart-shaped since a 1920 revival; no longer made in Rollot itself.
smaller, milder Limburger
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
washed rind
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Also called Schnittkäse Malga Gardena, Formaggio "da taglio" Malga Gardena, Malga Gardena, Val Gardena slicing cheese.
Pasteurised mountain cow milk from Val Gardena is soured with lactic cultures and set with calf rennet at 35–37 °C. The curd is cut to the size of maize kernels, sometimes washed with hot water and lightly cooked, moulded without pressing and brined. The wheels ripen 20–100 days in damp rooms, wiped every two days with salt water and often Brevibacterium linens and yeasts.
brine-washed, milder than Époisses
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
washed in perry
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Trappist reblochon-like
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Also called Vieux-Boulogne, Vieux Boulogne.
Vieux-Boulogne is a square, soft cow-milk cheese from the Boulogne-sur-Mer area whose rind is washed regularly with local beer as it ripens for 7–9 weeks. The washing feeds the orange smear that gives it a very strong smell.
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Also called Gris de Lille, Puant de Lille, Maroilles gris.
Maroilles taken to months of brine washing until grey and very strong; keeps longer than Maroilles.
small smear cheese eaten with wine
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
washed in lambic-style beer; winter
Made like Washed-rind (smear-ripened) cheese family (Munster and Époisses as templates).
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
