Red rind cheese, a captivating category championed by affineurs, presents a diverse landscape of flavor and aroma, heavily influenced by its unique production process. Brevibacterium linens, a key microorganism, is integral to the development of the distinctive orange-red hue and pungent scent characteristic of these cheeses. Many find similar flavor profiles in other washed-rind cheeses like Époisses de Bourgogne, though the textures and specific nuances will vary. As cheese makers refine their techniques, red rind cheese continues to evolve, offering an ever-expanding range of artisanal options to delight cheese enthusiasts.
Image taken from the YouTube channel Gavin Webber , from the video titled Castello Red Rind – Cheese-a-day Challenge Day 8 .
Unveiling the World of Red Rind Cheese
The world of cheese is vast and varied, a landscape dotted with creamy bloomy rinds, sharp aged cheddars, and everything in between. Among these diverse offerings, red rind cheese stands out as a particularly intriguing and aromatic category. With its distinctive reddish-orange exterior and often pungent aroma, it commands attention on any cheese board.
A Visual and Aromatic Delight
Red rind cheeses are easily identifiable by their vibrant hues, ranging from pale orange to deep brick red. This striking coloration is no accident; it’s the result of specific microbial activity during the aging process. But it’s not just about looks. The aroma, often described as barnyard-y or pungent, is a key characteristic that adds to the sensory experience.
This boldness, however, is part of its appeal. The aroma hints at the complex flavors within, promising a taste experience that is far from bland.
The Rise of Red Rind
While perhaps not as ubiquitous as cheddar or mozzarella, red rind cheese is experiencing a surge in popularity. Food enthusiasts and adventurous palates are increasingly drawn to its unique flavor profiles and the craftsmanship involved in its production.
Artisanal cheesemakers are embracing the challenge of creating exceptional red rind varieties. This growing interest is evident in specialty cheese shops and restaurants. These establishments are showcasing red rind cheeses and exploring innovative pairings.
Embarking on a Flavorful Journey
This exploration into the world of red rind cheese promises to be a rewarding one. By delving into the science, the cheesemaking process, and the individual cheeses themselves, we aim to provide a comprehensive understanding of what makes this category so special. Get ready to discover the secrets behind the rind, the nuances of the flavor, and the best ways to enjoy these remarkable cheeses.
Unveiling the World of Red Rind Cheese
The world of cheese is vast and varied, a landscape dotted with creamy bloomy rinds, sharp aged cheddars, and everything in between. Among these diverse offerings, red rind cheese stands out as a particularly intriguing and aromatic category. With its distinctive reddish-orange exterior and often pungent aroma, it commands attention on any cheese board.
A Visual and Aromatic Delight
Red rind cheeses are easily identifiable by their vibrant hues, ranging from pale orange to deep brick red. This striking coloration is no accident; it’s the result of specific microbial activity during the aging process. But it’s not just about looks. The aroma, often described as barnyard-y or pungent, is a key characteristic that adds to the sensory experience.
This boldness, however, is part of its appeal. The aroma hints at the complex flavors within, promising a taste experience that is far from bland.
The Rise of Red Rind
While perhaps not as ubiquitous as cheddar or mozzarella, red rind cheese is experiencing a surge in popularity. Food enthusiasts and adventurous palates are increasingly drawn to its unique flavor profiles and the craftsmanship involved in its production.
Artisanal cheesemakers are embracing the challenge of creating exceptional red rind varieties. This growing interest is evident in specialty cheese shops and restaurants. These establishments are showcasing red rind cheeses and exploring innovative pairings.
Embarking on a Flavorful Journey
This exploration into the world of red rind cheese promises to be a rewarding one. By delving into its defining characteristics, we can truly appreciate the artistry and science behind these captivating cheeses.
What Exactly Is Red Rind Cheese? Defining the Category
So, what fundamentally sets red rind cheese apart from its brethren in the cheese kingdom? It’s more than just a pretty face, though the distinctive coloration is certainly a key identifier. Let’s dissect the defining characteristics that place a cheese firmly within the "red rind" category.
The Essence of Red Rind
Red rind cheeses, at their core, are a family of cheeses distinguished by their unique rind treatment. The rind is not simply a protective layer that develops passively. Instead, it is actively cultivated through regular washings or smearings during the aging process.
This process fosters the growth of specific microorganisms, most notably Brevibacterium linens (B. linens), which are responsible for the cheese’s characteristic color, aroma, and a significant portion of its flavor development.
This distinguishes them from bloomy rind cheeses (like Brie) or natural rind cheeses, where the rind develops through different microbial ecosystems and processes.
Visual Appeal: More Than Just a Color
The visual signature of red rind cheeses is undeniable. The rind exhibits a spectrum of warm hues, ranging from a delicate apricot orange to a deep, almost rusty red.
This vibrant coloration is a direct consequence of the B. linens bacteria. These bacteria produce pigments as they metabolize, imbuing the rind with its distinctive shades.
The texture of the rind can also vary, ranging from smooth and slightly sticky to somewhat rough and textured, depending on the specific cheese and aging conditions.
A Symphony of Flavors: Decoding the Taste
The flavor profiles of red rind cheeses are complex and often described as assertive. While generalizations can be made, it’s important to remember that each cheese possesses its own unique nuances.
Common flavor attributes include:
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Savory: A fundamental umami richness that forms the base of many red rind cheeses.
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Pungent: A characteristic aroma and taste that can range from mildly assertive to powerfully intense, often described as barnyard-like.
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Earthy: Grounded, mineral notes that evoke a sense of the soil and environment in which the cheese was produced.
These flavor elements can be further influenced by factors such as the type of milk used (cow, goat, or sheep), the length of aging, and the specific techniques employed by the cheesemaker.
The boldness, however, is part of its appeal. The aroma hints at the complex flavors within, promising a taste experience that is far from bland. But what is the scientific secret behind this distinctive category of cheese?
The Microbial Magic: Brevibacterium linens and the Rind’s Transformation
Red rind cheese owes its distinctive character to a specific type of bacteria: Brevibacterium linens (often shortened to B. linens). This microorganism is the key player in the transformation that occurs on the cheese’s surface during aging, dictating its color, aroma, and even influencing its final flavor. Understanding the role of B. linens is crucial to appreciating the artistry and science behind these cheeses.
Brevibacterium linens: The Architect of Aroma and Color
B. linens is a ubiquitous bacterium found in various environments, including the human skin, and certain vegetables. Its presence on cheese rinds, however, is anything but accidental. It’s deliberately introduced and cultivated to create the signature characteristics of red rind varieties.
The bacteria metabolize compounds on the cheese surface, producing pigments that range from pale orange to deep reddish-brown. This vibrant coloration is a visual indicator of the microbial activity at play.
Beyond its aesthetic contribution, B. linens is a primary driver of aroma. Through its enzymatic activity, it breaks down proteins and amino acids, releasing volatile compounds responsible for the pungent, often barnyard-like scents associated with these cheeses.
Introducing the Culture: A Deliberate Inoculation
The introduction of B. linens is a carefully controlled step in the cheesemaking process. Cheesemakers employ various methods to ensure the bacteria colonize the cheese surface effectively.
One common technique involves brine washing. The cheese is regularly washed with a saltwater solution containing B. linens spores. This creates a moist environment conducive to bacterial growth and distributes the culture evenly across the rind.
Another approach is smearing. The cheese is directly smeared with a culture of B. linens, often in conjunction with other beneficial microorganisms. This method allows for more targeted inoculation.
The frequency and duration of washing or smearing depend on the specific cheese variety and the desired intensity of flavor and aroma. Maintaining the correct humidity and temperature during aging is essential for optimal B. linens growth and activity.
Flavor and Texture Development: A Microbial Symphony
B. linens‘ influence extends beyond color and aroma. As the bacteria metabolize proteins and fats, they produce compounds that contribute to the overall flavor profile of the cheese.
These compounds can range from savory and meaty to slightly sweet and nutty, depending on the specific cheese and the other microorganisms present. The breakdown of proteins also affects the texture of the cheese, often leading to a softer, more supple consistency near the rind.
The interaction between B. linens and other microbes on the rind creates a complex ecosystem that shapes the final character of the cheese. This delicate balance is what makes each red rind cheese unique and contributes to its distinctive sensory experience.
Crafting the Flavor: The Cheesemaking Process Explained
The transformation of simple milk into the complex tapestry of flavors and textures found in red rind cheese is a testament to the art and science of cheesemaking. It’s a carefully orchestrated process, where each step plays a crucial role in shaping the final product. But how exactly is this unique style of cheese brought to life?
From Milk to Curd: The Foundation
The journey begins, as with most cheeses, with high-quality milk. The type of milk used – cow, goat, or sheep – significantly influences the cheese’s final flavor profile. The milk is typically pasteurized, although some cheesemakers prefer raw milk for its added complexity, a practice that requires strict adherence to safety regulations.
Next, the milk is coagulated. Rennet, an enzyme, is added to initiate the formation of curds. These curds are then cut to release whey, the watery component of milk. The size of the curds influences the final texture of the cheese; smaller curds result in a firmer cheese, while larger curds yield a softer texture.
Brine Washing and Smearing: The Signature Techniques
Here’s where the magic truly happens. The hallmark of red rind cheesemaking lies in the techniques of brine washing and smearing. These processes, repeated throughout the aging period, are essential for cultivating the desired microbial environment on the cheese’s surface.
Brine washing involves regularly washing the cheese with a salt solution. This creates a moist environment that favors the growth of B. linens while inhibiting the growth of undesirable molds. The salt also contributes to the flavor and helps to control moisture levels within the cheese.
Smearing, often done in conjunction with brine washing, involves applying a culture-rich solution to the cheese’s surface. This solution contains B. linens and other microorganisms that further contribute to the rind’s color, aroma, and flavor. Some cheesemakers use beer, wine, or even cider in their smear, adding another layer of complexity to the final product.
The Aging Process: Time and Transformation
After brining and smearing, the cheeses are moved to aging cellars where humidity and temperature are meticulously controlled. This is where time works its wonders. The B. linens colonize the surface, developing the characteristic orange to reddish-brown rind.
Enzymatic activity breaks down proteins and fats, releasing volatile compounds that contribute to the cheese’s pungent aroma and complex flavor. The aging process can last anywhere from a few weeks to several months, depending on the desired intensity of flavor and texture. Regular turning and continued washing or smearing are essential during this period to ensure even ripening and prevent the growth of unwanted microorganisms.
The cheesemaker’s skill lies in understanding and manipulating these variables, guiding the cheese through its transformation to create a truly exceptional red rind cheese. Each step, from milk selection to final maturation, is a deliberate act of culinary artistry.
Meet the Stars: Exploring Notable Types of Red Rind Cheese
Having explored the science and artistry behind red rind cheesemaking, it’s time to meet some of the shining examples of this distinctive category. Each cheese boasts a unique personality shaped by its terroir, cheesemaking traditions, and, of course, the ever-present Brevibacterium linens.
Let’s embark on a journey to discover the diverse flavors and textures that define these exceptional cheeses, offering serving and pairing suggestions to elevate your tasting experience.
Époisses: Burgundy’s Bold Ambassador
Hailing from the Burgundy region of France, Époisses is arguably the most famous and pungent of the red rind cheeses. Its production is carefully controlled, reflecting its prestigious status.
The cheese is washed with Marc de Bourgogne, a local brandy, during its maturation, contributing to its intensely aromatic and slightly boozy character.
A Symphony of Flavors and Textures
Époisses presents a striking orange rind that is often sticky to the touch.
Beneath the surface lies a supple, almost runny interior. The flavor is powerful, a complex blend of savory, salty, and subtly sweet notes, with a barnyard aroma that can be polarizing yet undeniably captivating.
Serving and Pairing Suggestions
Époisses is best enjoyed at room temperature, allowing its flavors to fully develop.
Pair it with crusty bread, such as a baguette or pain de campagne, to soak up its creamy interior.
Sweet wines like Sauternes or Gewürztraminer offer a delightful counterpoint to its intensity.
Burgundy wines, especially Pinot Noir, complement its earthy notes.
Livarot: The Colonel of Normandy
Livarot, nicknamed "The Colonel" due to the five bands of paper that historically encircled the cheese to prevent it from collapsing, is a Norman specialty.
Made from cow’s milk, this cheese undergoes several washings with brine during its maturation, contributing to its distinctive orange-red rind.
A Robust and Earthy Character
The aroma of Livarot is pungent and assertive, reflecting its washed rind nature.
The texture is smooth and yielding, with a slightly grainy interior.
The flavor is complex, featuring a blend of earthy, farmy, and slightly spicy notes.
Serving and Pairing Suggestions
Livarot is traditionally enjoyed with crusty bread and a glass of Norman cider.
Its robust flavor also pairs well with strong ales or Belgian-style beers.
Consider serving it with walnuts or hazelnuts to complement its earthy notes.
Munster: A Transnational Treasure
Munster (or Muenster, depending on which side of the Vosges Mountains you’re on) is a cheese with two homelands: Alsace in France and the neighboring region of Germany.
Regardless of its origin, Munster is characterized by its washed rind and its distinctive aroma.
A Tangy and Savory Delight
Munster’s rind ranges in color from pale orange to a deeper reddish-orange, depending on its age.
The interior is soft and creamy, with a slightly tangy flavor.
The aroma is strong and barnyardy, but the flavor is surprisingly mild and approachable.
Serving and Pairing Suggestions
Munster is often served with potatoes, onions, and caraway seeds in Alsace.
It pairs well with crisp white wines, such as Riesling or Gewürztraminer.
Beer lovers will appreciate its affinity for lagers and pale ales.
Taleggio: Italy’s Ancient Treasure
Taleggio, originating from the Val Taleggio in Lombardy, Italy, is one of the oldest soft cheeses in the world.
Its rind is washed with seawater during aging, contributing to its distinctive flavor and aroma.
A Mildly Pungent and Fruity Experience
Taleggio has a thin, reddish-orange rind with characteristic mold spots.
The interior is creamy and smooth, with a slightly tangy flavor.
While the aroma can be assertive, the taste is surprisingly mild, with fruity and savory notes.
Serving and Pairing Suggestions
Taleggio is delicious served on its own with crusty bread or crackers.
It melts beautifully, making it a great addition to pizzas, pastas, and risottos.
Pair it with Italian red wines, such as Barbera or Dolcetto, or with a crisp Pinot Grigio.
Reblochon: The Creamy Heart of the Alps
Reblochon, from the Haute-Savoie region of the French Alps, boasts a rich and creamy texture.
Its name comes from the word "reblocher," meaning "to pinch the udder again," referring to the practice of taking a second milking from the cows after they had already been milked.
A Nutty and Buttery Sensation
Reblochon has a thin, pale orange rind covered in a fine white mold.
The interior is smooth and supple, with a buttery and slightly nutty flavor.
It’s a cheese that offers a delicate balance of flavors, making it incredibly versatile.
Serving and Pairing Suggestions
Reblochon is the star ingredient in Tartiflette, a classic Savoyard dish made with potatoes, onions, bacon, and Reblochon cheese.
It also pairs well with crusty bread, fruits, and nuts.
Enjoy it with a crisp white wine from the Savoie region, such as Apremont, or with a light-bodied red wine.
The Symphony of Flavors: Decoding the Taste and Perfect Pairings
Having explored some of the celebrated red rind cheeses, understanding their individual nuances is essential. But to truly appreciate them requires delving into the core flavor components that define this category and unlocking the secrets to perfect pairings. Let’s embark on a sensory journey to decipher the complex flavors and discover how to elevate the tasting experience.
Unveiling the Core Flavor Profiles
Red rind cheeses present a fascinating spectrum of flavors, a result of the Brevibacterium linens and the cheesemaking process. While each cheese possesses a unique identity, certain notes frequently emerge.
Savory Undertones: The Umami Element
Many red rind cheeses exhibit a pronounced savoriness. This umami characteristic, often described as meaty or broth-like, adds depth and richness to the overall flavor profile. It’s a fundamental element that differentiates red rinds from milder cheeses.
Pungent Aromas: A Bold Sensory Experience
Pungency is another hallmark of red rind cheeses. The strength of the aroma varies, ranging from mildly pungent to intensely assertive. This characteristic, stemming from the microbial activity on the rind, is often described as barnyard-like or reminiscent of ammonia. While some find it off-putting, others consider it an integral part of the cheese’s appeal.
Earthy Nuances: A Terroir Connection
Earthy notes often intertwine with the savory and pungent elements. These nuances evoke a sense of place or terroir, reflecting the environment where the cheese was produced. They can manifest as hints of mushrooms, damp soil, or forest floor, adding a layer of complexity.
Mastering the Art of Pairing: Enhancing the Tasting Experience
Pairing red rind cheese involves carefully considering the complementary flavors and textures. The goal is to create a harmonious balance, where the cheese and accompanying elements enhance each other.
Bread and Crackers: The Essential Foundation
A simple, crusty bread, like a baguette or sourdough, provides an ideal canvas for showcasing the cheese’s flavors. Neutral-flavored crackers also work well, allowing the cheese to take center stage.
Fruits and Preserves: A Sweet Contrast
The sweetness of fruits and preserves can create a delightful contrast to the savory and pungent notes of red rind cheese. Figs, apricots, and cherries are particularly well-suited. Honey and fruit preserves can also add a touch of sweetness and complexity.
Wine Pairings: Finding the Perfect Complement
Selecting the right wine can significantly elevate the tasting experience. The best pairings often depend on the specific cheese and its intensity.
- For milder red rinds: Opt for lighter-bodied white wines like Pinot Blanc or dry Riesling.
- For bolder red rinds: Consider fuller-bodied white wines like Gewürztraminer or off-dry Riesling. Earthy red wines like Pinot Noir from Burgundy can also work well.
- Avoid: Highly tannic red wines, as they can clash with the cheese’s flavors.
Beer Pairings: An Alternative Approach
Beer can be an excellent alternative to wine, offering a different dimension of flavor and complexity.
- For pungent red rinds: Belgian ales with yeasty notes or Trappist beers can complement the cheese’s intensity.
- For milder red rinds: Saison or farmhouse ales can provide a refreshing contrast.
By understanding the core flavor profiles of red rind cheeses and mastering the art of pairing, you can unlock a world of culinary possibilities and elevate your tasting experience to new heights.
Serving Suggestions and Storage Secrets: Optimizing the Cheese Experience
Having explored some of the celebrated red rind cheeses, understanding their individual nuances is essential. But to truly appreciate them requires delving into the core flavor components that define this category and unlocking the secrets to perfect pairings. Now, let’s discuss the best ways to present and preserve these cheeses to truly unlock their sensory potential.
Serving Red Rind Cheese: The Art of Presentation
The way you serve red rind cheese significantly impacts the overall tasting experience. Thoughtful presentation and attention to detail can elevate the cheese from a simple food item to a culinary highlight.
Temperature Matters
Temperature plays a crucial role in flavor perception. Red rind cheeses, like many others, are best enjoyed when served at room temperature. This allows the cheese’s aromas and flavors to fully develop, providing a more nuanced and intense sensory experience.
Remove the cheese from the refrigerator at least 30 minutes to an hour before serving. This timeframe enables the cheese to reach its optimal temperature, enhancing its texture and taste.
Cutting and Presentation
The way you cut and present the cheese can also enhance the experience. For round cheeses like Camembert or Époisses, cut wedges from the center outwards, ensuring each piece has a portion of the rind.
For larger, rectangular cheeses like Taleggio, cut into slices or cubes, depending on your preference. Arrange the cheese artfully on a cheese board, alongside complementary accompaniments such as fruits, nuts, and crackers.
Consider using a variety of shapes and textures to create visual appeal, making the cheese board a feast for the eyes as well as the palate.
Storage Secrets: Maintaining Freshness and Flavor
Proper storage is essential for preserving the quality and flavor of red rind cheese. These cheeses are delicate and can easily dry out or develop undesirable flavors if not stored correctly.
The Importance of Wrapping
The key to storing red rind cheese lies in preventing it from drying out while still allowing it to breathe. The best way to achieve this is to wrap the cheese in cheese paper or parchment paper.
These materials allow for some airflow while protecting the cheese from excessive moisture loss. Avoid using plastic wrap, as it can trap moisture and lead to the development of a slimy surface or mold growth.
Refrigeration is Key
Red rind cheeses should always be stored in the refrigerator. The ideal temperature range is between 35°F and 45°F (2°C and 7°C).
The vegetable drawer or a dedicated cheese compartment is usually the best place to store cheese, as these areas tend to have more consistent temperatures and humidity levels.
Preventing Cross-Contamination
To prevent the cheese from absorbing odors from other foods in the refrigerator, store it in a separate container or wrap it tightly. This will help maintain its unique flavor profile and prevent any unwanted aromas from tainting the cheese.
Dealing with Strong Aromas
Due to their pungent aromas, red rind cheeses can sometimes overpower other foods in the refrigerator. To mitigate this, consider storing the cheese in an airtight container or a sealed bag. This will help contain the aroma and prevent it from affecting other items.
Monitoring and Maintenance
Regularly inspect the cheese for any signs of spoilage, such as excessive mold growth, discoloration, or off-putting odors. If you notice any of these signs, it’s best to discard the cheese to avoid any potential health risks.
By following these serving suggestions and storage secrets, you can ensure that your red rind cheese experience is always exceptional, allowing you to fully appreciate the complex flavors and unique characteristics of these remarkable cheeses.
FAQs About Red Rind Cheese
Here are some frequently asked questions about red rind cheese to help you better understand this delicious cheese variety.
What exactly makes a cheese "red rind"?
The characteristic red or orange rind on these cheeses is a result of the bacteria Brevibacterium linens (B. linens) growing on the surface during the aging process. This bacteria, encouraged by a washed rind technique, creates the distinctive color and aroma.
Are all red rind cheeses the same?
No, definitely not. While B. linens is common to all red rind cheeses, the specific flavor, texture, and aroma vary greatly depending on the type of milk used (cow, goat, or sheep), the cheesemaking process, and the aging conditions. Different cheesemakers can achieve distinct characteristics, meaning no two red rind cheeses are exactly alike.
Red rind cheese can smell quite strong. Is it always strong-tasting too?
The pungent aroma of many red rind cheeses can be deceiving! While some do have a bold, assertive flavor, others are surprisingly mild and creamy. Don’t let the smell scare you – often, the taste is far more approachable than anticipated.
How should I store red rind cheese to keep it fresh?
Wrap red rind cheese loosely in parchment paper and then place it in a resealable container or bag in the refrigerator. This helps maintain moisture and prevents the aroma from overpowering other foods in your fridge. Avoid wrapping it tightly in plastic, as that can suffocate the cheese and affect its flavor.
So, go on, grab some red rind cheese and explore! Hopefully, this guide has given you the confidence to find your new favorite pungent treat. Happy snacking!