Washed Rind Cheeses

22 January 2014



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.

Ogleshield is made using the beautifully rich milk from the Montgomery's herd of Jersey cows.A superb Westcountry equivalent to Raclette, it cooks and melts brilliantly.