Washed Rind

Similar to soft cheese with a bloomy rind, this family of cheese has undergone no heating or pressing. The term washed rind cheese means that the rind of the cheese was washed and brushed with brine (warm salted water) during ripening to form a soft crust. Some washed rind cheeses may even be brushed with beer, wine or liquor. From the family of soft, washed rind cheeses, we have the Boulette d’Avesnes, Époisses, Langres, Livarot, Maroilles, Mont–d’Or, and Munster.

By LAGRIC (Own work) [CC BY-SA 3.0], via Wikimedia Commons

Le Pont-l’évêque

  Pont-l’évêque is a cheese from Normandy. Normandy is famous for its production of soft cheese, butter, cider and the famous Calvados. This cheese takes its name from the village of Pont-l’évêque, and is certainly one of the oldest cheeses of Normandy. It was known in 1230 as augelot or angelot. […]

Douanier

Le Douanier

The Douanier is a semi-soft, washed rind cheese made from pasteurized cow’s milk. I would say it is similar to Morbier of the Jura. Indeed, we find a black layer of vegetable ash in the middle of the cheese. It is a cheese with a fat content of 24% and […]

Baluchon from Fromagerie F.X. Pichet

Baluchon

Baluchon is an organic cheese made from unpasteurized milk, which is aged/refined for two months. It has 28% fat content and 45% moisture. This cheese has a creamy texture and nutty flavor. It pairs well with cold cider, a sweet white wine or a blond beer. It is produced at […]

By Cephas (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

Kénogami

Kénogami is a washed-rind cheese made from thermized cow’s milk, from the Fromagerie Lehmann. The milk used in this cheese comes from cow breeds imported from Switzerland (Brown Swiss, a breed which likely produce milk that is high in protein). Kénogami is made in 1kg wheels, with 27% fat content […]

By Hubertl (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons

Reblochon

The name of this French cheese is of Savoyard origin. The term re-blocher or reblasse which would mean “milk a second time”. ‘This name was given to a tax fraud. In fact, the farmers had to pay rent or a kind of royalties to land owners (mainly Abbeys); this fee was calculated […]

Époisses

Époisses

Époisses is like the flagship of cheeses of Burgundy. This cheese was born in the small village of Époisses  more than 5 centuries ago. According to legend this cheese was invented by the Cistercian monks whose community was in Époisses. This is  a soft cheese made from Brown Swiss cow […]

Maroilles

Le Maroilles

For those who saw Dany Boon‘s French movie Bienvenue chez les Ch’tis (Welcome to the Sticks), you will have seen French people from the North of the country eating Maroilles cheese at breakfast. This comic movie illustrates the stereotypes French people hold on people of the Northern Region, Nord-Pas-de-Calais. Maroilles cheese owes its name to […]