A washed-rind cheese is brushed with brine or alcohol, fostering Brevibacterium linens growth. This bacteria creates the signature stink, sticky colorful rinds, and gooey interior, contributing to the distinctive aromas of washed-rind cheeses.
Washing cheese with alcohol, dating back centuries, aids in preservation, promotes beneficial microbes, and adds complexity. The tradition continues globally, with Whiskey Washed Munster showcasing unique fruity esters and local terroir.
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