SEE ALSO: All the different types of technologies used to make cheese →

What is a flavoured cheese?

Flavoured cheese is cheese that incorporates additional ingredients to enhance or transform its natural taste. These ingredients—ranging from herbs and spices to fruits, nuts, and even alcohol—are carefully chosen to complement the cheese’s texture and profile.

Cheesemakers can flavour cheese during or after production:

• During production: Spices, herbs, or chopped fruits are mixed into the curds, spreading flavours evenly.
• After production: Cheeses are coated, soaked, or rubbed with flavouring agents like wine, smoke, or paprika.

Flavoured cheeses create new taste experiences while preserving the cheese’s unique texture. They can be subtle or bold, appealing to a wide variety of palates.

A brief history of flavoured cheese

The history of flavoured cheese is as old as cheesemaking itself. Ancient cheesemakers in the Mediterranean added herbs, honey, and spices for preservation and taste. Caraway seeds, still popular today, were a staple in early European cheeses to aid digestion.

In medieval Europe, monasteries experimented with flavouring cheeses using local ingredients like garlic and wine. These flavoured cheeses became prized delicacies, often reserved for special occasions or as signs of hospitality.

By the 16th century, fruit-flavoured cheeses emerged in England. Dried fruits were added for sweetness, a tradition that continues with cheeses like White Stilton with apricots.

In the modern era, flavoured cheeses have grown in popularity thanks to the artisanal cheese movement. Innovative combinations—such as coffee-rubbed Barely Buzzed or whisky-infused Cheddar—showcase the creativity of today’s cheesemakers.

Which types of cheese work best with flavouring?

Flavouring can enhance most cheeses, but certain types lend themselves particularly well to added ingredients. A cheese’s texture, flavour profile, and production method often determine how successfully it pairs with herbs, spices, fruits, and other flavourings.

Soft and fresh Cheeses

Soft and fresh cheeses, such as cream cheese, goat cheese and Ricotta, are excellent for flavouring. Their mild and creamy base acts as a blank canvas, allowing additional ingredients to shine.

• Why they work: These cheeses have subtle flavours, making them ideal for bold ingredients like garlic, herbs or fruit. Their spreadable texture also allows for even distribution of flavours.
• Examples:
  • Garlic & Herb infused Boursin.
  • Goat cheese with cranberries or blueberries.

Semi-soft cheeses

Semi-soft cheeses like Havarti, Monterey Jack and Wensleydale are also great for flavouring. Their smooth, pliable texture absorbs spices, herbs and liquids well.

• Why they work: These cheeses balance mildness with enough body to hold up to bold flavours without becoming overwhelmed.
• Examples:
  • Caraway Kümmelkäse
  • Havarti with dill
  • Wensleydale & Cranberry.
  • Pepper Jack with jalapeños.

Hard cheeses

Hard cheeses, such as Cheddar and Parmesan, are versatile for flavouring, particularly when aged. These cheeses often take on the flavour of their added ingredients without losing their identity.

• Why they work: Their rich, nutty profiles pair beautifully with strong additions like chillies, nuts or alcohol. Flavouring also highlights their natural complexity.
• Examples:
  • Barely Buzzed is a coffee flavoured Cheddar.
  • Parmesan with truffle.

Blue cheeses

Blue cheeses, such as Stilton and Gorgonzola, are unique in their ability to pair with sweet flavours. Their pungent, tangy profiles create a striking contrast with fruits and honey.

• Why they work: The bold, salty taste of blue cheese complements delicate sweetness and adds complexity.
• Examples:
  • Rogue River Blue with pear brandy
  • Gorgonzola with walnuts and honey.

Goat and sheep milk cheeses

Goat and sheep milk cheeses, whether soft or firm, are popular choices for flavouring. Their tangy and earthy notes blend seamlessly with spices, fruits or wine.

• Why they work: These cheeses have a unique character that pairs well with bold and acidic flavours.
• Examples:
  • Murcia al Vino, soaked in red wine.
  • Ibores, dusted with paprika.

Cheeses with bloomy rinds

Cheeses with natural bloomy rinds, such as Brie or Camembert, can also take on added flavours. Flavouring is often applied to the rind itself, infusing the cheese over time.

• Why they work: The rind serves as a barrier and flavour reservoir, allowing subtle infusions without overpowering the cheese.
• Examples:
  • Brie with truffles.
  • Camembert with calvados

Cheeses less suited for flavouring

While most cheeses work well with flavouring, highly aged or complex cheeses like Gruyère, Comté or aged Manchego are less frequently flavoured. Their natural flavours are already nuanced and may not benefit from additional ingredients.

Ultimately, the best cheeses for flavouring are those with a mild or balanced profile, allowing added ingredients to complement rather than clash.

How to serve flavoured cheeses

Flavoured cheeses bring exciting taste experiences to the table, but how you serve them can make all the difference. From pairings to presentation, here are some tips to showcase these unique cheeses:

Pairing flavoured cheeses

Flavoured cheeses work well with specific accompaniments that enhance their added ingredients. Here are some classic pairings:

• Herb-infused cheeses: Pair with crusty bread or water crackers to highlight delicate flavours. Serve alongside crisp white wines or herbal teas.
• Spiced cheeses: Match bold flavours like paprika or chilli with sweet chutneys, figs or honey for balance. A malty ale or smoky whisky complements these cheeses beautifully.
• Fruit-flavoured cheeses: Pair with fresh fruit, nuts, or lightly toasted brioche. Sweet dessert wines like Moscato or Port are excellent choices.
• Alcohol-infused cheeses: Serve with the same drink used for flavouring, such as whisky or wine, for a cohesive experience.

Cheeseboard ideas

Flavoured cheeses make stunning centrepieces on cheeseboards. To create a balanced spread:

• Include 3–5 flavoured cheeses with varying textures (e.g., a creamy Brie with truffles, a smoked Gouda and a Gorgonzola with walnuts).
• Add neutral sides like plain crackers or baguette slices to avoid overwhelming the palate.
• Complement with accompaniments that echo or contrast the cheese’s flavours, such as fresh herbs for herb cheeses or chocolate for coffee-rubbed cheeses.

Serving temperatures

Flavoured cheeses taste best at the right temperature:

• Soft cheeses: Let them sit at room temperature for 30–45 minutes before serving to enhance their creaminess.
• Hard cheeses: Allow them to warm slightly to release their full flavour profile.

Presentation tips

Flavoured cheeses often have striking appearances, such as vibrant spice coatings or fruit-studded interiors. Showcase their beauty by:

• Pre-slicing hard cheeses into wedges or cubes for easy serving.
• Leaving soft cheeses whole with a cheese knife nearby, encouraging guests to cut their portions.
• Using slate or wooden boards to contrast colourful cheeses and create a rustic, inviting look.

Flavoured cheeses are versatile and can elevate any gathering with their variety and charm. Pair thoughtfully, serve at the right temperature, and let their bold flavours shine!

Can you cook with flavoured cheeses?

Absolutely! Flavoured cheeses can add a unique twist to your favourite recipes. Their infused ingredients enhance dishes with minimal effort, making them a versatile choice for cooking. However, certain factors should be considered when using flavoured cheeses in the kitchen.

When to use flavoured cheeses in cooking

Flavoured cheeses work best in recipes where their added ingredients complement or enhance the dish. They’re ideal for:

• Sauces: Use herb-infused Havarti or garlic Boursin in creamy pasta sauces. Their flavours blend smoothly without needing extra seasoning.
• Baking: Incorporate fruit-flavoured cheeses like White Stilton with apricots into scones or cheesecakes for a sweet touch.
• Gratins: Add a smoked cheese, such as smoked Gouda, to potato gratins or mac and cheese for a rich, smoky flavour.
• Stuffing: Use spiced cheeses like paprika-coated Ibores in stuffed peppers or mushrooms for a punch of flavour.
• Pizzas and flatbreads: Sprinkle chilli-infused Cheddar or truffle Brie over dough for a gourmet flair.

Cooking tips for flavoured cheeses

To get the best results, keep these tips in mind:

• Meltability: Soft or semi-soft flavoured cheeses like Gouda or Havarti melt smoothly, making them perfect for sauces or toppings. Harder cheeses, like coffee-infused Cheddar, may take longer to melt but provide intense flavour.
• Balancing flavours: Flavoured cheeses already have strong profiles, so adjust other seasonings in your recipe to avoid overpowering the dish.
• Avoid high heat: High temperatures can mute delicate flavours, such as herbs or truffles. Use gentle heat when cooking to preserve their essence.
• Add last: For dishes like soups or casseroles, stir in flavoured cheeses at the end of cooking to maintain their taste.

What to avoid

Some flavoured cheeses may not work well in certain dishes:

• Sweet cheeses: Avoid adding fruit-flavoured cheeses to savoury dishes unless the pairing is intentional, such as cranberry Wensleydale in a salad.
• Highly aromatic cheeses: Strong flavours like coffee-rubbed cheeses may not suit every recipe. Use them sparingly in cooking to avoid overwhelming the dish.

Cooking with flavoured cheeses is a delightful way to elevate everyday meals. Experiment with different varieties and let their distinctive profiles inspire your next culinary creation!

Conclusion

Flavoured cheeses add excitement to any table, showcasing how versatile and creative cheese can be. From historical roots to modern innovations, they delight palates and inspire pairings. Next time you’re shopping for cheese, why not try something new? Explore flavoured cheeses and elevate your meals or cheeseboards.

Let us know your favourite flavoured cheese in the comments below!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Flavoured Cheese 101: Best Types, Pairings & Recipes appeared first on Cheese Scientist.

SEE ALSO: Complete guide to flavoured cheeses from around the world →

What is a smoked cheese?

No, this is not a trick question. A smoked cheese is quite simply a cheese that has been naturally cured with wood smoke after production. Around the world, there are a number of smoked cheeses available covering all types of cheeses.

And, of course, you can also buy your favourite cheese and smoke it yourself at home. 

What do smoked cheeses taste like?

I could tell you that smoked cheeses taste smoky but that wouldn’t be very helpful, would it? So, what do they taste like? Well, the flavour will vary depending on two main factors: your choice of cheese and the type of wood used to generate smoke. 

Having said that, there are certainly some flavour traits that you will come across in most smoked cheeses.

When smoked properly, any type of cheese will show delicate nuances of meaty, earthy and toasty. And those flavour notes should delicately complement the innate flavours of the cheese. 

Different methods to smoke cheese

Currently, you will find three different types of smoked cheeses available commercially. Let’s take a quick look at each method.

Cold smoked cheese

Cold smoking involves smoking cheese at relatively low temperatures. In fact, the temperate used will be below 32°C (90°F) in order to protect the integrity of the cheese. Moreover, this process takes place over a minimum of two hours to allow the smokiness to gradually and gently penetrate the texture of the cheese.

Without a doubt, this type of smoking produces the best results with cheese. And it will work wonders on most types of cheese. 

Hot smoked cheese

In hot smoking, the operator places the food item right next to the fire that produces the smoke. As a result, temperatures can reach between 80°C to 150°C (175°F to 300°F). While this method can yield spectacular results with meat and fish, it can be quite harsh for cheese.

You can still use this method on some firmer cheeses such as Jarlsberg, Cheddar and Gouda but will have to keep the temperature below their melting point. 

Artificially flavoured smoked cheese

Sadly, the majority of “smoked” cheeses available at your local grocery store will not have been naturally smoked. Indeed, the smoky flavour and aroma are added post production using aromatic chemicals. And, more often than not, the brownish colour on the rind will have been created using colouring agents.

Unsurprisingly, we recommend that you steer clear of such cheeses if you want to experience a true smoked cheese. 

Why you should smoke your own cheese

While there are a number of great naturally smoked commercial cheeses around, we highly recommend that you smoke your own cheese at home. Undoubtedly, home smoking will cost less that buying already smoked cheeses.

Also, you can choose your own favourite cheese, smoke flavour and control the intensity of the smokiness. 

What you need to smoke cheese

The first piece of equipment you will need is a vessel for the smoking. If you have an outdoors smoker, this will be ideal. But you don’t actually need to invest in one if you don’t already own one. Indeed, any outdoors grill can be used together with a smoke tube and wood pellets. 

Some other optional pieces of equipment that will come in handy will be: 

• Butane torch 
• Thermometer 
• Parchment paper 
• Vacuum sealer 

Best cheeses for home smoking

Undoubtedly, the choice of which cheese to smoke at home comes down largely to personal preference. But we definitely have some recommendations for you to base your selection on.

As a general rule, pressed cheeses with semi-hard to hard textures tend to be the best cheeses to smoke. Some examples in this category include (but are not restricted to) Cheddar, Gouda and Gruyère. 

The main reason for this is that the firmer cheeses tend to tolerate temperatures close to 32°C (90°F) better. And their denser textures allow the aroma and the flavour of the wood smoke to slowly penetrate the cheese without overpowering the existing flavours. 

Having said that, pasta filata cheeses such as Mozzarella, Provolone and Scamorza are also great options for home smoking. Due to their delicately mild flavours, those cheeses are beautifully elevated by the smokiness imparted by the wood. You can read more about our cheese recommendations for home smoking by clicking here.  

Commercial examples of naturally smoked cheeses

As we have mentioned before, home smoking is your best option. But you can also buy some great artisanal cheeses that have been naturally smoked. Let’s have a look at some of our favourites. 

Scamorza

Among the world’s most famous smoked cheeses, Scamorza holds a unique place as Italy’s answer to the rich, aromatic tradition of smoking dairy. The cold-smoking process over wood chips enhances its slightly tangy flavour while preserving its signature elasticity, making it a favourite for melting into pasta dishes, sandwiches, and grilled delicacies.

What sets Scamorza apart is its heritage as a pasta filata cheese, sharing similarities with Mozzarella yet offering a firmer bite and a more intense taste. Its golden-brown rind hints at its smoky depths, while the inside remains smooth and supple. Whether used in a traditional Italian dish or incorporated into modern culinary experiments, Scamorza affumicata exemplifies how smoking can transform a simple cheese into a gourmet experience.

Rogue Creamery Smokey Blue

Smokey Blue is a blue cheese made by Rogue Creamery in Oregon, USA. To produce the world’s first smoked blue cheese, David Gremmels cold smokes carefully selected wheels over Oregon hazelnut shells. Afterwards, he matures each wheel in a case for a minimum of 90 days. 

Overall, the slow smoking process infuses the cheese with unique qualities. Indeed, this Smokey Blue exhibits aromas of barrel-aged vanilla, bread pudding, and candied bacon. In addition to this, your palate will detect spicy-sweet flavours of honey, apple, and nectarine. And a mild “blue” finish. 

Quicke’s Oak Smoked Cheddar

The second cheese on our list is a more conventional smoked cheese. Indeed, the practice of smoking Cheddar goes back a few centuries in the United Kingdom and Quicke’s make one of the best versions.  

Handcrafted using milk from their grass-fed cows, Quicke’s cloth-bind and naturally mature their truckles of Cheddar for nine to twelve months. Subsequently, they carefully select their best wheels to smoke over oak chips from trees grown on their own estate.

As a result, Quicke’s Oak Smoked Cheddar displays a sensuously smoky, buttery flavour. 

De Kaasrokerij Smoked Gouda

Gouda is another cheese that has been smoked for generations. While you will be able to find a range of smoked Gouda at your local deli, the likelihood that is was naturally smoked is very low. De Kaasrokerij Smoked Gouda is a stellar example of an artisanal cheese that has been naturally smoked using a blend of woods. 

Made from thermized milk in the Netherlands, this Gouda displays sweet notes of caramel and a woody, smoky quality imparted by the slow smoking. Moreover, its rind is a beautiful dark brown colour due to the extended exposure to smoke.

This special Gouda won Gold at the International Cheese Awards in its category. 

Brézain Smoked Raclette

With a slightly softer texture than Cheddar and Gouda, we find Brézain Smoked Raclette. This pressed cooked cheese originates from the Haute-Savoie region of France and is made with pasteurised cow’s milk.

After making the cheese, Jean Le Gléour exposes each wheel of Raclette to smoke generated from a beech wood fire.  

The end result is a pressed cheese with a rich brown rind and a semi-soft off-white paste. The smokiness is well distributed throughout the cheese and adds a nutty quality to the already flavoursome cheese. 

San Simón

This traditional smoked cheese originates from Galicia in north-western Spain. To this day, artisanal cheesemakers make San Simón using local milk and unique conical moulds.  

After maturing for two months, the cheese develops a natural rich ochre rind around a semi-firm paste. More often than not, the interior of the cheese presents with small opening and is pale yellow in colour. Overall, San Simón has a fairly mild flavour with notes of butter and delicate smoke.   

Oscypek

Oscypek, one of Poland’s most famous cheeses, is instantly recognizable for its spindle shape and intricate patterns. Crafted from sheep’s milk by highland shepherds in the Tatra Mountains, this smoked cheese carries a distinctive flavour and a rich history.

Traditionally, shepherds make Oscypek in bacówki, small wooden huts where sheep graze during the summer months. Strict customs have been passed down through generations, ensuring that each cheese is made according to time-honoured techniques.

In 2007, the European Union granted Protected Designation of Origin (PDO) status to Oscypek. This certification guarantees that only cheese made in the Tatra Mountains using traditional methods can be called Oscypek. Cheeses produced outside this region, or with different techniques, cannot carry the name.

How to serve smoked cheese

Once again, this largely depends on your personal preference but we certainly have some suggestions for you. When smoked properly, most cheeses will have a flavour and texture profile that is good enough to serve as a table cheese. In addition to this, smoked cheeses also excel as an ingredient in cooking. Indeed, they will make an excellent addition to dishes such as Pizza (e.g., Scamorza), Cheese Burgers (e.g., Pepper Jack) and Mac & Cheese (e.g., Gouda).  

Some other great recipes using smoked cheese include: 

• Pasta
• Dips 
• Cheese Sauce 
• Nachos 
• Omelette 

Conclusion

In summary, smoked cheeses offer a tantalising blend of tradition and innovation, captivating cheese enthusiasts worldwide. Their smoky flavours and diverse textures elevate any culinary experience, from casual gatherings to gourmet feasts.

This ancient craft reflects the creativity of artisans and chefs, who continually experiment with techniques and flavours. Smoked cheeses are not just culinary delights; they embody a rich heritage and passion for craftsmanship.

Each bite invites you on a flavourful journey, showcasing the artistry and expertise behind this timeless delicacy. So, indulge and savour the smoky allure – it’s more than just cheese; it’s a celebration of taste, tradition and culinary mastery.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Smoked Cheese 101: Production & Famous Examples appeared first on Cheese Scientist.

SEE ALSO: My complete guide to all the different types of cheeses organised by cheese technology →

What is a washed rind cheese?

The term “washed rind” can describe any cheese that has been washed with a liquid mixture during maturation. After the cheesemaker has formed their cheese, they moisten the outside (rind) with a damp cloth or a brush.

This process takes place at different intervals depending on the cheese and can vary from twice daily to once a week. 

The liquid most commonly used is brine (a salt water mixture) but various alcohols (e.g., wine, beer and brandy) can also be used. In some cases, cheesemakers and affineurs (person who matures cheese) will even add some culture to their wash.

Overall, this process changes the conditions on the surface on the cheese to favour the growth of different types of bacteria. And those bacteria play a significant role in shaping the characteristics of the final cheese. 

Why are washed rind cheeses so smelly?

Historically, scientists had identified Brevibacterium linens as the main reason for the unique organoleptic qualities of washed rind cheeses. However, more recent research has shown that the main species of bacteria that proliferate on the rind of washed cheeses is actually Brevibacterium aurantiacum. 

B.aurantiacum is a subspecies of B.linens and thrives in a salty, moist and low acidity environment. And that is exactly what washed rind cheeses provide. Indeed, it is present on the rind of many iconic washed rind cheeses.

Besides, the bacterium produces carotenoids that create the brick red/orange tinge on the cheese’s rind.

And it also makes a significant contribution to their unique aroma and flavour. You can read more about methionine, the colourless gas that is responsible for this unique smell by clicking here. 

Different types of washed rind cheeses

When we think of washed rind cheeses, most people will imagine a bright orange soft cheese with a strong aroma. But that is actually only one category of cheeses that are washed during maturation. Let’s have a look at the two main types of washed rind cheeses. 

1. Soft washed rind cheeses

As a matter of fact, soft washed rind cheeses date back to the 13th century when they were first made by monks. Because of this, we still refer to them as monastic or trappist cheeses. In those days, monks would use their excess milk to make cheese and store them in their cellars.

Due to the atmospheric conditions, their cheeses would often dry out and start to crack as they mature. Overall, this would develop unfavourable qualities of texture, flavour and aroma. 

The solution that the monks developed was to wash their cheeses in a liquid they had in abundance. Indeed, they would use low-alcohol spirits and beer to add moisture back to the surface of their cheeses.

The reason why they did not use water was because of the dubious water quality in the French lowlands at the time.

In addition to this, Benedictine and Cistercian monks weren’t allowed to eat meat. Instead, they developed cheeses that would have brothy and meaty qualities to satisfy their cravings. We’ll get back to the flavour of washed rind cheeses later. 

As monastic cheeses mature, the B.aurantiacum breaks down the texture to create a creamy and oozy paste. Also, the outside of the cheese gradually develops a sticky, orange natural rind that struggles to hold in the ripe paste. 

2. Pressed washed rind cheeses

Next, let’s learn about pressed washed rind cheeses. Now, you might be surprised to learn that this category includes various mountain cheeses such as Gruyère and Raclette. And the history of their development is very different to that of monastic soft cheeses.

Indeed, alpine cheesemakers from France and Switzerland would make cheese at high altitudes using the milk of their own animals. And the high humidity and cold temperatures would cause a number of undesirable moulds to grow on their wheels.  

In a similar way to the monks, the cheesemakers chose to wash their cheeses to prevent such mould from growing. Since they had access to pure spring water, they chose to use water (and a bit of salt) to brush their cheese. By doing so, they would successfully remove the unwanted moulds.

Instead, they created the ideal surface environment for B.aurantiacum to grow. Once again, the bacterium plays an important role in the appearance, texture and flavour of the cheeses. 

What washed rind cheeses taste like

When it comes to smear-ripened cheeses, the smell is often much more robust than the flavour. Indeed, you can expect rich savoury, animal, yeasty and meaty flavours. B.aurantiacum either creates or accentuates those qualities in most monastic or trappist cheeses.  

As for pressed washed rind cheeses, you can expect a myriad of flavours that vary significantly from one cheese to another. For example, a young Comté exhibits subtle herbaceous, floral and sweet flavours. Whereas a mature Gruyère can be savoury, fruity and nutty. 

Examples of washed rind cheeses

Washed rind cheeses originate from continental Europe but have spread around the world. Let’s have a look at some great modern cheeses from a few different countries.

France

Since it is the birthplace of monastic cheeses, it is not surprising that there are so many fine examples still is circulation today. Look out for Epoisses de Bourgogne, Maroilles, Livarot, Pont l’Evêque and Munster. Those soft washed rind cheeses will definitely knock your socks off! 

If you’re more on the hunt for some subtle cheeses, Reblochon de Savoie is a gorgeous pressed uncooked washed rind cheese. Some other spectacular mountain cheeses are Comté, Beaufort, Morbier and Raclette de Savoie. 

Belgium

Belgium’s most famous cheese might just be the small, square washed rind, Herve. This soft monastic cheese dates back to the 13th century and gets its name from a small town called Herve. To this day, cheesemakers wash Herve in a beer solution during maturation in cellars.

When young, Herve’s aroma is mild and its flavour sweet. As the cheese matures, its aroma becomes yeastier and it develops a spicier flavour profile.

Switzerland

Switzerland is home to some of the most famous pressed washed rind cheeses in the world. Indeed, Gruyère, Appenzeller, Raclette du Valais and l’Etivaz all call this small landlocked nation home. The texture, aroma and flavour of those cheeses are incredibly complex and varied.

You can read more about the best of the best Swiss cheeses here. 

Italy

The most famous soft washed rind cheese from Italy would have to be Taleggio. This iconic square cheese originates finds its roots in 10th century Lombardia. To this day, local cheesemakers steam their cheese bricks and then gently wash them in salt water.

Overall, Taleggio has a mild yeasty aroma and a rich flavour of cured meats and truffles. 

United Kingdom

The UK is part of what we like to call the New World of washed rind cheeses. Indeed, the reputation of one of their finest far exceeds their shores. Stinking Bishop (and what a fitting name!) is a soft washed rind cheese that comes from Gloucestershire.

During its maturation, an affineur washes each wheel of cheese in a pear perry which imparts a stunning aroma and flavour to the cheese.  

England is also home to a beautiful pressed washed rind cheese called Ogleshield. This particular cheese comes from Somerset and is inspired by the recipe for Raclette. In a similar manner to the French/Swiss cheese, Ogleshield is washed in brine.

This imparts a pungent aroma to the cheese and a savoury flavour that is reminiscent of chicken broth. 

How to serve washed rind cheeses

Most soft and pressed washed rind cheeses are excellent additions to any cheese board. Just make sure that none of your guests are put off by the strong aroma. Did you know that Epoisses de Bourgogne smells so strongly that people created an urban legend that it had been banned on the Métro in Paris?

Some great accompaniments are rye bread, a crunchy baguette, apple, pear and onion relish. 

Some of the most famous pressed washed rind cheeses such as Raclette and Gruyère are also very frequently used in cooking. As you would know, Raclette is both a cheese and a dish where it is melted and scraped onto potatoes and meat.

As for Gruyère, it is a traditional ingredient in the Swiss Fondue recipe of Moitié-Moitié together with another washed rind cheese, Vacherin Fribourgeois. 

Can you eat the rind?

The short answer to this question is yes, but it does come down to preference. In the case of soft cheeses such as Epoisses de Bourgogne, the most intense flavour comes from the rind. So, if you want to experience the cheese in all of its glory, then you will want to try the rind.

Having said that, some people prefer to stick to the more subtle flavours. If you fall in this category, you might want to steer clear of the rind. 

When it comes to pressed cheeses such as Raclette and Morbier, the rind tends to become quite sticky and crunchy as the cheeses mature.

Once again, it is often packed with flavour but many cheese lovers find their texture to be quite off-putting. In a similar way to the soft cheeses, it is a matter of personal preference. 

Pairing washed rind cheeses

Because of their robust flavours, you will want to pair a washed rind cheese with a beverage that is equally as bold. A traditional pairing for monastic cheeses such as Maroilles and Livarot is a robust Amber Ale or a sweet Calvados. Moreover, Epoisses pairs well with Marc de Bourgogne or a Dark Belgian Ale.  

On the other hand, the more subtle flavours in the pressed cheeses such as Raclette, Comté, Beaufort and Gruyère will marry well with a Vin Jaune from Savoie, Viognier or Chardonnay. 

What’s your favourite washed rind?

Now you know everything about washed rind cheeses. While they historically come from France, Belgium and Switzerland, they are now made all around the world. So, what is your favourite washed rind cheese? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Washed Rind Cheese 101 (Famous Examples Around The World) appeared first on Cheese Scientist.

SEE ALSO: Our ultimate guide to cheese rinds & which ones you can eat →

Why is bark wrapped around cheese?

While it is undeniable that the bark adds a desirable rustic quality to the aesthetic of the cheese, the reasons for this practice go well beyond this.

The most famous cheese that is wrapped in spruce bark would have to be Mont d’Or. This traditional raw milk cheese is made in France’s Jura mountains. After transferring the curd to a mould, the cheesemaker wraps the newly formed cheese in a “sangle” (belt) made of épicea. Épicéa is a spruce that is endemic to the Jura mountains. 

Where does spruce bark come from?

The bark used to wrap Mont d’Or comes from the inner cambium layer of bark of épicéa. Indeed, the cambium is a layer of wood that is just below the hard outer layer on the tree’s trunk. Compared to the external surface, cambium is soft and flexible, with a leather-like quality.

Due to this, it can be stripped off, cut into strips and boiled for sanitation purposes. Once this process is complete, the spruce bark is ready to wrap around cheese.

What spruce bark does to cheese

Effectively, the spruce bark serves dual purposes in cheesemaking.

Shaping the cheese

Firstly, it allows the soft cheese to keep its shape as it matures. Indeed, cheeses like Mont d’Or become incredible oozy and gooey as they ripen. By wrapping bark that is a little smaller than the circumference of the cheese, the cheesemakers create a delectable ripple on the surface.

As a matter of fact, those ripples are reminiscent of the mountainous landscape in the region.

Aroma and flavour

Moreover, bark-wrapped cheese owes its alluring flavours and aromas to the porous nature of the bark. Compounds present in the bark, such as resins and oils, permeate the cheese over time.

This slow infusion process imparts earthy, woody, and herbal notes that distinguish bark-wrapped varieties from their non-bark counterparts. The result is a harmonious blend of nature’s essences within the cheese.

How to serve bark-wrapped cheeses

Serving bark-wrapped cheeses is an art that requires a thoughtful approach to bring out their unique flavours and textures. Whether you’re serving the cheese on a cheese plate or baking it, the key to presentation is to leave the bark around the cheese.

Of course, you should not eat the bark, but you can almost always eat the rind that’s visible on the top and bottom surfaces of these cheeses. Having said that, the best way to present a cheese like Mont d’Or on a board is by following these steps:

1. Serve a ripe cheese: Always wait until your cheese is close to or even past its “Best Before Date” before serving. This will ensure optimal texture and a complex flavour.
2. Allow your cheese to get to room temperature: This is essential before serving if you want to experience the full palette of aromas and flavours. We recommend a minimum of 30 minutes out of the fridge. You can read more about why you should never serve cold cheese in our dedicated post here.
3. Cut out the top rind: Using a sharp knife, cut through the top rind tracing along the edge where the bark lies. You can do this all around the cheese or only cut half. Afterwards, use the knife to lift off the part of the rind you’ve cut.
4. Dig in with a spoon: Without a doubt, a small wooden spoon is the weapon of choice for serving and eating bark-wrapped cheeses.

Pairing bark-wrapped cheeses

To highlight the nuanced flavours of bark-wrapped cheeses, choose accompaniments that complement and enhance their taste. Consider options like crusty artisan bread, crackers with seeds or nuts, and honey with floral notes that play off the cheese’s earthy character.

Furthermore, bark-wrapped cheeses harmonise beautifully with a range of wines. Indeed, you can opt for reds like Pinot Noir or Merlot with earthy undertones that mirror the cheese’s flavours. Alternatively, white wines with a hint of acidity, like Chardonnay or Sauvignon Blanc, can provide a refreshing contrast.

Examples of spruce bark wrapped cheeses

France – Vacherin des Bauges

Another great French cheese that is wrapped in spruce is Vacherin des Bauges, which is also known as Vacherin de Savoie. Unfortunately, this remarkable artisanal cheese is only made by three fromageries and is very hard to find outside the region.

Australia – Driftwood

In Australia, Driftwood is a gloriously woody cheese made in Castlemaine, Victoria. It is actually the first cheese made in Australia that is wrapped in bark. 

United States of America – Rush Creek Reserve & Harbison

In the USA, Rush Creek Reserve and Harbison are two exceptional examples. The former is made with raw milk in Wisconsin while the latter is made with pasteurised milk in Vermont. 

United Kingdom – Rollright

Finally, Rollright is the UK’s take on a soft cheese wrapped in bark. Out of all the examples we’ve mentioned, it might just be the one with the funkiest aroma and flavour! 

Conclusion

Bark-wrapped cheese is a testament to the ingenuity of past generations, the scientific principles of ageing, and the interplay of flavours between nature and culinary craft.

Its story is one of preservation, culture, and innovation—a story that continues to captivate our senses and remind us of the intricate relationship between food and heritage. So, the next time you savour a piece of bark-wrapped cheese, remember that you’re tasting history and tradition, all wrapped in the embrace of nature’s own packaging.

Now, tell me. What’s your favourite spruce-wrapped cheese? 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Bark-Wrapped Cheese 101 (Origin & Famous Examples) appeared first on Cheese Scientist.

SEE ALSO: The 32 different types of technologies used to make cheese around the world →

The history of blue cheese

The most famous blue cheeses worldwide are, in the order of their first recorded reference, Gorgonzola (879), Roquefort (1070), Stilton (1785) and Danablu (1870s). However, it is believed that their production dates back much further. 

For each of those historic cheeses, the specific cheesemaking recipes have been passed on from one generation to the next. As a matter of fact, all four examples above are now protected by PDO, PGI or AOP stamp.

Penicillium roqueforti – The blue mould

While the actual manufacturing process varies extensively from one blue cheese to another, all of them involve the use of a well-known mould, Penicillium roqueforti. During cheesemaking, cheesemakers either add P. roqueforti spores directly to milk or spray it on the curd.

In some cases, the spores are actually present in the ripening environment and naturally colonise cheese. Moreover, the presence and growth of this mould largely contributes to the appearance, aroma and flavour of blue cheeses. We’ll dig much deeper into this impact a bit later. 

The different types of P. roqueforti

Within the cheesemaking and turophile world, you will often hear about different types of Penicillium. For example, you might read that Penicillium roqueforti is used to make Roquefort and that Penicillium glaucum is used in Gorgonzola.

From a taxonomical point of view, microbiologists classify P. roqueforti as a single species. Having said that, there are various technological subspecies within the species such as P.glaucum, P. stilton or P. gorgonzolae.

As a matter of fact, P. roqueforti is incredibly diverse and is not exclusively found in dairy environments. Indeed, it also occurs in natural environments (forest soil and wood), as well as in silage. In addition to this, it is a common spoilage agent in refrigerated stored foods, meats or wheat products. This is due to its ability to grow under harsh conditions such as low temperatures and low oxygen levels.

The importance of the open texture in blue cheeses

Starters containing high numbers of citrate-utilising Lc. lactis and Leuconostoc spp. are normally used in the manufacture of blue cheese. This is because they produce an open-textured curd through the production of carbon dioxide from citrate. Consequently, this helps the development of P. roqueforti. 

Penicillium roqueforti grows in the air spaces between the incompletely fused curd particles. And it is responsible for the blue veins and pockets that appear throughout blue cheese’s paste. Moulds are obligate aerobes and, therefore, require oxygen for growth.

However, P. roqueforti  thrives at much lower oxygen levels than other moulds. For this reason, blue cheeses are generally pierced after brining to allow a small amount of oxygen into the centre of the cheese. Subsequently, the oxygen promotes mould development within the paste.   

How blue cheese turns blue

During ripening, blue cheese develops the distinctive greenish blue coloured veins characteristic of P. roqueforti spore. The reason why the spores and veins are blue is because of melanin production during this phase of the cheese’s life. The pigmentation of the melanin differs from one technological subspecies of Penicillium to another.  

As a result, the mould colour can vary from shades of white, green, blue or brown. And that is the reason why you tend to find deep blue veins in French cheeses like Roquefort. But a greener shade of veins and pockets in the Italian blue, Gorgonzola. This particular process takes approximately 2-3 weeks during the early stages of maturation and it also plays an important role of forming the aroma and flavour of the cheese. 

Why does blue cheese smell and taste the way it does

In a 1924 study, Stärkle attributed the characteristic aroma and flavour of Roquefort to a group of aromatic compounds called methyl ketones. More specifically, he found that the cheese displayed the signature odour of two molecules: heptan-2-one (banana/perfumy) and nonan-2-one (earthy). So, where do those compounds come from? 

Well, Penicillium roqueforti is quite the ravenous mould. In cheese, it feeds on both proteins and fats and the latter are most relevant here. Indeed, the mould contributes to the lipolysis (the metabolism of fats) of triglycerides to form a specific fatty acid called octanoic acid (also known as caprylic acid).

In the presence of oxygen, the mould further breaks down octanoic acid into a range of compounds: heptan-2-one, nonan-2-one, butyric acid and caproic acid. While the first two contribute mostly to the aroma, all four compounds are responsible for the strong, piquant flavour we associate with blue cheese. 

Are yeasts present in blue cheese?

Even though they are not present in the starter cultures, yeasts can play an important role in the development of certain blue cheeses. Depending upon the species of these microorganisms, yeasts can have a negative impact on cheese quality via metabolites that can change the flavour, texture, and appearance of blue cheeses.  

However, some yeasts contribute positively to the flavour of cheese. For example, in the Spanish blue Cabrales, yeasts occur spontaneously in the cheese and develop during the manufacturing and maturation stages. There are up to eight different yeasts that have been detected in this cheese and they combine with the Penicillium roqueforti and methyl ketones to produce a spectacular aroma and flavour profile. 

Most popular blue cheeses around the world

Roquefort

Roquefort is a traditional French blue cheese made in the Aveyron department. Undoubtedly, it is one of the world’s best-known cheeses and dates back to at least the 15th century. It bears an AOP stamp which protects its origin and production. 

The AOP dictates that this blue cheese can only be made in the Aveyron department. Furthermore, the wheels have to be matured in the natural Combalou caves of Roquefort-sur-Soulzon. Also, the cheesemakers have to exclusively use the unskimmed raw milk of Lacaune ewes. 

Stilton

Stilton is a traditional blue cheese that has been made in the midlands of England since 1913. Initially, Stilton makers used local raw cow’s milk to make this medium strength blue cheese. But after a health scare in the late 1980’s, they adapted their procedures to use pasteurised milk instead. Moreover, the Stilton PDO now restricts the recipe to only pasteurised milk. 

Gorgonzola

Gorgonzola is an Italian blue cheese that finds its roots in the small Italian town of Gorgonzola. Actually, this quaint township is located in the larger Milan metropolitan region.

Without a doubt, Gorgonzola is one of the most famous blue cheeses from anywhere in the world. Both the younger, sweet version (Dolce) or the more mature, spicier one (Piccante) are amazing gateway blue cheeses for the uninitiated.

Queso de Valdeón

Meet Queso de Valdeón, a Spanish blue cheese made all year round with cow’s and goat’s milk in the Picos de Europa mountains. Cheese production in the Valdeón valley dates back to pre-Roman times, and goat milk was used as a raw material in this period. 

This robust Spanish blue cheese is wrapped in plageru (sycamore) leaves and has an aggressive spattering of blue veins. Overall, its flavour is intensely blue, with slightly lactic and savoury notes that become more pronounced as the cheese matures. 

Roque River Blue

Rogue River Blue is a seasonal cheese made by Rogue Creamery in Oregon, USA. This truly original blue cheese was the first American cheese to be named World Champion Cheese at the World Cheese Awards in Italy in October 2019.

Conclusion: It takes mould and oxygen to make blue cheese

So now you know that the reason why blue cheese is blue is the presence of a very specific mould. Moreover, Penicillium roqueforti influences more than just the appearance of blue cheese. Indeed, it plays an important role in how the cheese smells and tastes. 

How do you feel about blue cheese? Are you in love with the aroma and taste like I am? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Blue Cheese 101: History, Production & Famous Examples appeared first on Cheese Scientist.