glossary

Soft ripened washed-rind

Cheeses made of raw or pasteurized milk but not enriched with cream and not exceeding 50% fat. The rind is washed frequently so that the salt can penetrate into the cheese. These cheeses (époisses, Herve, Maroilles, Munster) require long, slow curing so that the fatty acids can oxidize, developing a stronger flavor and odor than soft ripened bloomy white rind cheeses.