The Family of Washed Rind Cheeses, often called “Stinky”, originated when Trappist Monks washed their aging cheeses with solutions to eliminate mold growing on the outside of the cheese. Most often used was a saltwater brine, but the monks also used beer, wine, brandy and other spirits. The brine promoted the growth of brevibacterium linens aka b. linens and in turn this bacteria emitted the aromas that range from mild to “stinky”. B.Linens also create the salmon to bright orange color of the rind. The rind is edible and often contrasts with the creamy inside paste which often is quite mild.
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