ABOUT WASHED RIND CHEESE
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To make a Washed Rind Cheese, the cheesemaker continuously bathes the cheeses using a brine or spirit during the curing process. This prevents a hard rind from forming and washes away any mold that may naturally form as well. The wet, virgin rind is a very hospitable place for certain beneficial bacteria to take residence, lending these cheeses their famous pungent aromas. Washed Rind Cheeses are most associated with France, including French Epoisses, Pont l'Eveque and Livarot. Italian Taleggio is another famous example.
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Traditional Washed Rind Cheese Recipes
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Washed Rind Cheese
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