Washed Rind cheeses have been made in Europe since the Middle Ages and come in a variety of shapes and sizes, each with a distinctive character. The process of washing the rind of the cheese as it matures, keeps it soft and supple, and develops its great flavour.
The cheeses are bathed or scrubbed with brine or other liquids, such as wine, to encourage the growth of the surface culture . This gives them a sticky orange surface that darkens with age, and an earthy, almost ambrosial aroma.
Although still edible, at times the rind may be overpowering and too ‘wild’ to enjoy, so feel free to eat it or leave it as you prefer.
From King Stone Dairy Ltd, Manor Farm, Chedworth, Gloucestershire.
Organic
From the Nettlebed Creamery, Henley-on-Thames, Berks.
Vegetarian
From Carwyn Adams of Caws Cenarth Cheese, Fferm Glyneithinog, Pontseli.
Vegetarian
From Montgomery Dairy, North Cadbury, Somerset.
From White Lake Cheeses, Higher Bagborough Farm, Shepton Mallet, Somerset.
Vegetarian
From Charles Martell & Son, Dymock, Gloucs.
Vegetarian, Gluten free
From Robert Pouget of the Oxford Cheese Company.
Soft, cow's milk cheese. Washed in cider, seasoned with black pepper and coloured with annatto
Vegetarian, Gluten free
From King Stone Dairy Ltd, Manor Farm, Chedworth, Gloucestershire.
Organic, Vegetarian