Smear-ripened cheeses

Washed-rind_cheese

Smear-ripened cheeses are a type of cheese that are ripened by a process involving the application of a solution of bacteria or fungi, known as a smear, to the surface of the cheese. This process, known as smear-ripening, gives the cheese a distinctive flavor and texture.

History

The tradition of smear-ripening cheeses dates back to the Middle Ages, when monks in monasteries across Europe began to experiment with different methods of cheese ripening. The practice has since spread around the world, and smear-ripened cheeses are now produced in many different countries.

Production

Cheese production process

The production of smear-ripened cheeses begins with the creation of the cheese itself, which is typically made from cow's milk, although goat's and sheep's milk can also be used. The milk is curdled using a combination of heat and rennet, and the resulting curds are then pressed into a mold to form the cheese.

Once the cheese has been formed, it is then smeared with a solution containing bacteria or fungi. This smear is typically made from a mixture of salt, water, and the desired microorganisms. The cheese is then left to ripen for a period of time, during which the smear encourages the growth of a rind on the surface of the cheese.

Varieties

There are many different varieties of smear-ripened cheeses, each with its own unique flavor and texture. Some of the most well-known include:

• Limburger: A cheese originally from Belgium, known for its strong smell and flavor.
• Munster: A French cheese with a smooth, creamy texture and a strong, tangy flavor.
• Taleggio: An Italian cheese with a thin crust and a fruity, tangy flavor.
• Epoisses: A French cheese known for its rich, creamy texture and strong, pungent flavor.

See Also

• List of cheeses
• Cheese ripening
• Washed-rind cheese