I had been wondering why "washed rind" cheeses have an orange rind. (There are a couple of brands commonly sold in Australian supermarkets now, and they are well worth trying if you like "stinkier" cheese. I like the King Island Dairy one; its flavour reminds me of the sea, for some reason.)
The answer is in the link above:
What distinguishes them from other types is that the cheesemaker actively encourages the surface growth of B. linens (Brevibacterium linens). This aggressive bacterium produces a thin, golden-orange rind—think Pont L’Evêque—and most of the beefy, garlicky, frankly “stinky” aromas that washed-rind cheese enthusiasts love.I just finished eating a piece that was a couple of weeks past the "best by" date. I trust that B. linens cannot overpower my immune system and make me bright orange and dead.
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