Washed Rind Cheese

Washed Rind Cheese Warren: If I had to pick a cheese style that was my favorite it would definitely be the washed rinds. They’re the unsung heroes of the cheese world I’d say and certainly something Canada has become famous for, is that right? Hugh: Absolutely, if you had to pick one style that’s really going to be Canada’s signature style of cheeses that would be the washed rinds. It really starts with Oka which everyone knows that the big name Quebec cheese which is a classic restaurant style but there’s much wider range available now than that. The mineral here for example is a very small arts and version of a similar cheese that’s got much more complexity, much more flavor to it. The washed rinds what defines them is that when the cheese comes out of its mold and the cheese maker finishes making the first stage of the cheese, he will wrapped it the outside with a solution, usually a brine and sometimes an alcohol which will kill off any molds that cheese has been exposed to and make a really hospitable environment for one particular microorganism called Brevibacterium linens which is— Warren: Can you say it again? Hugh: Brevibacterium linens. Warren: One more time, very slow. Hugh: Brevibacterium linens. Warren: Wow. Hugh: And what that does— Warren: That’s name of the mold called so that’s about one. Hugh: Yes. The bacteria that grow on the outside which gives these cheeses their characteristic orange color as well as strong flavors. Warren: Yeah. Hugh: These cheeses will usually have a big complex lot of flavor with a lot of pick to it often these are meaty taste. Warren: I find nuts. I definitely get nuts off the flavors of these. Hugh: Yeah. You get nuts sort of a lot of different— Warren: Nuts, toast. Hugh: For sure, particularly on some of the Quebec ones have that flavor quite strongly. Warren: Yup. Hugh: And style really is one of the most interesting ones because the ripening of them is very important. The effort the cheese maker puts into the cheese after he’s done the first stage of making it is really where all of the taste comes from. Warren: And handling the cheese lot and swiping it down with the brine means that it’s really labor intensive. Hugh: Absolutely! Warren: In most cases, you’re watching the rind down three times a day. Hugh: A couple of times a day at least for first couple of weeks. It’s a very labor intensive, very difficult style of cheese making. Just why it’s so unusual that that’s really what Quebec is known for we’re the best out here in Canada.