What’s The Process For Making A Washed-Rind Cheese?

“I’m thinking about starting my own small-scale cheese making business in Vermont and I’ve been particularly interested in washed-rind cheeses. Unfortunately, I’m not familiar with the entire process. What steps are involved in making washed-rind cheese, from start to finish? What special considerations should I take into account? Any tips or insights would be greatly appreciated!” Thanks, Patrick, Burlington, USA.

What’s The Process For Making A Washed-Rind Cheese?

Hey Patrick! So you’re diving into the world of cheese making, particularly washed-rind cheeses! That’s an exciting venture. Let’s walk through the whole process of making washed-rind cheese, and I’ll make sure to share a few tips along the way to help you out.

1. Milk Selection and Preparation

The journey starts with selecting good quality milk. For washed-rind cheeses, the nuances of the milk really come through, so if possible, use raw milk from grass-fed cows.

• Make sure the milk is fresh.
• If using pasteurized milk, ensure it is non-homogenized to retain the texture needed for cheese.
• Gently heat the milk to the required temperature, around 30-37°C (86-99°F).

2. Adding Cultures

This step is crucial for developing the cheese’s flavor and structure.

• Add the mesophilic and thermophilic starter cultures to the milk. These help in fermenting lactose into lactic acid.
• For washed-rind cheese: Add surface-ripening cultures like Brevibacterium linens which are responsible for the signature orange rind and strong aroma.

Let the cultures rest for approximately 45 minutes to start fermenting the milk.

3. Adding Rennet and Coagulation

You’ll need to turn that liquid milk into a curd. This is where rennet comes in.

• Rennet helps coagulate the milk. Add it to the cultured milk and mix gently.
• Let it sit undisturbed for about 30-60 minutes until it forms a firm curd. The time can vary depending on your rennet strength and milk.

4. Cutting the Curd

Once your curd is set, it needs to be cut to release the whey.

1. Using a curd knife, cut the curds into small, even pieces. Typically, 1 cm (0.4 inch) cubes work well for washed-rind cheeses.
2. Rest the curds for 5 minutes to allow them to firm up.
3. Stir gently and gradually increase temperature to 40°C (104°F) to release whey.

This helps with whey expulsion and curd development.

5. Draining the Whey

Separate the whey from the curds.

• Gently pour off the whey or use cheesecloth to drain it
• Save the whey for other uses like baking or livestock feed if you’re feeling resourceful!

6. Molding and Pressing the Curd

Now it’s time to shape your cheese.

• Place the curds into cheese molds, ensuring even distribution.
• Press the curds to expel any remaining whey. This also helps the cheese get its shape.
• Typical pressing time for washed-rind cheese ranges from a few hours to a full day, depending on the cheese type.

Regularly flip the molds during pressing to ensure uniform shape and texture.

7. Brining

Brining plays a dual role – it seasons the cheese and controls unwanted bacteria.

• Immerse the cheese in a salt brine solution (typically 18-23% salt) for several hours.
• Duration depends on cheese size; a good rule of thumb is 3-5 hours per pound of cheese.

8. Washing and Aging

This is the unique part and where washed-rind cheeses get their name and character.

1. Place the brined cheese on cheese mats in an aging environment, ideally a cave or controlled room with high humidity (90-95%) and cool temperature (50-55°F or 10-13°C).
2. Prepare the wash solution, usually a mixture of salt water (brine) and sometimes alcohol like beer, wine, or brandy for additional flavors. Brevibacterium linens thrive in these washes.
3. Regularly wash and flip the cheese. Frequency varies – start with once or twice a week, increasing as needed. Patrick, keep a close eye on the rind development to adjust the frequency.

This washing encourages the development of the characteristic rind and the strong, assertive flavors typical of washed-rind cheeses.

9. Ongoing Maintenance

Throughout the aging process:

• Monitor for molds. While B. linens is desired, unwanted molds can spoil your cheese. If I may suggest, keep vinegar or brine solution handy to wipe away these unwanted invaders.
• Adjust humidity and temperature as needed. Too moist or too dry can both be problematic.
• Sample periodically. Tasting can guide you in aging to perfection.

10. Harvesting and Enjoying

After weeks or months, your cheese will be ready.

• Look for a uniform rind, strong but pleasant aroma, and a creamy yet firm texture inside.
• Washed-rind cheese typically ripens from the outside in, so a soft outer layer with a more firm core is expected.
• Cut, taste, and share! Serving cheese at room temperature enhances its flavors.

Patrick, now you’ve got a delicious washed-rind cheese ready for the market or your own table.

Key Considerations and Tips

• Hygiene: Cleanliness is crucial. Ensure all equipment is sanitized. Contamination can ruin the whole batch.
• Consistent Environment: Wash-rind cheeses thrive in specific conditions. Maintain the right humidity and temperature in your aging room.
• Patience: Rushing the process can affect the quality. Cheese takes the time it needs to develop its unique flavors and textures.
• Experimentation: Variation in washing solutions and aging times can yield different flavors. Don’t hesitate to experiment.

Final Thoughts…

Patrick, thanks for this fantastic question! Starting a washed-rind cheese making journey might seem complicated, but with meticulous attention and a bit of patience, you’ll find it incredibly rewarding. Remember, the beauty of cheese lies in its variety, so never be afraid to try different methods and ingredients. Wishing you all the success in your cheese making adventures!