Top 100 European Washed Rind Cheeses

Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months. During the first two months, Beaufort is salt-rubbed on a daily basis, and once the rind has matured enough, the cheese wheels are smeared with morge - a mixture of brine, whey and old cheese scrapings. This distinctive convex-sided cheese comes in three varieties: Le Beaufort, produced from November to May; Le Beaufort d’Été, produced in the summer and Le Beaufort Chalet d’Alpage, the most prized variety made in Alpine chalets using only milk from a single herd of cows pastured at altitudes of 1500m and above. Young Beaufort has a mild, buttery taste and a pronounced fruity aroma, while matured cheeses develop an exceptional depth of strong, complex flavors.Expand

Morbier is a soft cheese made from unpasteurized cow's milk, produced in the French regions of Doubs, Jura, Ain, and Saône-et-Loire. The cheese is more than two centuries old. It is easily identifiable for its thin black layer of ash which goes through the center of the cheese. For full maturation, it takes from 45 days to 3 months, and in that time the rind becomes yellow and moist. The flavor is rich and creamy, reminiscent of fresh hay, nuts and fruits, with a slightly bitter aftertaste. Morbier also has numerous small holes dispersed throughout its body. It is great on sandwiches, with crackers, nuts, and grapes, and it also melts quite easily. Pair it with light red wines.Expand

Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners. Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.Expand

This mild-flavored cow's milk cheese has a soft and creamy texture, a strong aroma, and a fruity flavor. Its thin rind ranges in color from rosy to orange, and as it ages, it might develop edible mold. Taleggio is made in square blocks and has a pungent aroma that becomes more pronounced as the cheese ages. Though it can be eaten on its own, due to its delightful melting properties, Taleggio is also used in cooking. Historically linked to the Alpine valley of Val Taleggio, from which it takes its name, Taleggio cheese has been around since Roman times. Up until the late 1800s, it was made solely in Val Taleggio, but nowadays it's produced in northern Italy's neighboring regions of Lombardia, Piemonte, and around the province of Treviso in the Veneto region. The aging takes place in cold and humid environments, during which the rind must be treated with water and salt. After 40 days, Taleggio is ready for consumption.Expand

Époisses is a soft cheese made from cow's milk with a glossy rind, and a pale beige, creamy, slightly salty body. It must mature for at least 4 weeks before it is ready for consumption when its salty, spicy, and sweet flavors, and an intense, pungent aroma fully develop. The cheese is so smelly that it's been banned on public transport in France, according to the BBC. Its natural, brick red glossy rind develops during the maturation process as it gets washed with water containing Marc de Bourgogne (an aged brandy from Burgundy). Époisses is sold in a wooden box in order to ease the transport and prevent the cheese from spilling out. It's recommended to serve it with a slice of crusty bread and pair it with a glass of white wine or beer. Expand

Saint-Nectaire is a semi-hard, double pressed farm cheese made in Auvergne from cow's milk and sold in the shape of a flat wheel. It must mature for at least six weeks on rye straw mats before being marketed. As the cows graze on pastures at high altitudes, the cheese has a unique sweet, hazelnut-like flavor and a smell reminiscent of mushrooms and hay. Its texture is silky and creamy, and it melts in the mouth. It can be recognized by the green label on its thick rind, which can be white, yellow or red, depending on the stage of maturation. It goes perfectly with crusty bread and a glass of red wine.Expand

Appenzeller is a Swiss cheese from Appenzell. It's made from raw cow's milk, and while the cheese is maturing, it's regularly washed with a secret herbal brine. After 3 months, it's ready for consumption, and the longer it matures, the spicier it will become. This hard cheese has a firm, open, and smooth texture, while the flavors are tangy, spicy, and fruity. There are three types of Appenzeller: Classic, aged 3 to 4 months, Surchoix, aged 4 to 6 months, and Extra, aged 6 months or longer.Expand

Langres is a soft cheese made exclusively from cow's milk on the Langres plateau and the Bassigny pastures in the Champagne-Ardenne region. It has a long maturation period of at least 21 days, during which the cheeses are often rubbed with brine. On the exterior it has a white, moldy, wrinkled rind, while on the inside it is slightly soft and crumbly. The aroma of Langres is intense, the flavor is salty, and the cheese melts in the mouth when consumed. What's so special about Langres is its concave top (fontaine in French) which was originally designed to hold a small bit of sparkling wine. Langres can be used in a variety of salads, and it's recommended to pair it with sparkling wines and red wines.Expand

Munster is a soft, creamy cheese with an orange-colored washed rind, produced in the Alsace and Lorraine area in France. The cheese is made from cow's milk: smaller cheeses mature in cellars for at least 14 days, and regular sized cheeses for at least 21 days. Its name comes from a small town called Munster (Monastery), where monks have been making the cheese since the Middle Ages. Munster's aroma is strong and pungent, similar to that of fried eggs, and the flavor is tangy, so it is best enjoyed with strong beers, full-bodied red wines. Serve it with fresh salads, potatoes, and diced onions.Expand

Maredsous is a Belgian soft cheese made from cow’s milk. It is made by monks of the Maredsous Abbey, hence the name of the cheese. It is first lightly pressed, shaped into loaves, then washed in brine so that a firm, orange-colored crust can be developed, as well as its signature pungent aroma. It is recommended to consume Maredsous cheese on its own as a table cheese, or use it for grilling.Expand

Fromagerie Germain is a renowned French creamery with a rich tradition dating back to 1921, when Henri Germain established the dairy in Chalancey, in eastern France. Over more than a century, this family-owned company has become synonymous with premium cheeses bearing Protected Designation of Origin (PDO) labels. Their cheeses are crafted from carefully selected milk, adhering to traditional methods of aging and processing. For instance, Époisses AOP is known for its creamy texture and intense flavor, while Langres AOP features a distinctive hollow top traditionally filled with Champagne or Marc de Bourgogne before serving. Despite modernization, Fromagerie Germain remains true to its roots, collaborating with local farmers and using milk from rare cow breeds to ensure the authenticity and quality of its products.Expand

King Stone Dairy is located near Cheltenham, Gloucestershire. The dairy specializes in producing artisan cheeses using traditional methods. Their product line includes Rollright, a washed-rind cheese known for its soft texture and rich flavor. The dairy operates with a focus on sustainability and local sourcing.Expand

Almenland Stollenkaese is a cheese producer located in Austria, specifically in the region known as the Almenland Nature Park in Styria. The company specializes in producing cheese that is aged in a natural cave, or "stollen," which contributes to the unique flavor profile of their products. They offer a variety of cheeses, including their signature Stollenkäse, which is matured in these cave environments, taking advantage of the constant temperatures and humidity levels ideal for cheese aging.Expand

Walo Von Mühlenen is a Swiss specialist in raw milk cheese, dedicated to the craft of creating exceptional cheese with a rich, Alpine flavor. Based in Switzerland, the company is known for its high-quality cheeses that combine traditional methods with innovative aging techniques. Affineur Walo works closely with nature to produce cheeses that reflect the authenticity and purity of Swiss dairy. Their products highlight their commitment to sustainable practices, using raw milk from cows that graze on rich, natural pastures. Each cheese from Affineur Walo is a unique creation, designed to offer a diverse range of textures and flavors, from creamy to firm, often with a characteristic aromatic finish. Their attention to detail, use of fine ingredients, and respect for the traditional Swiss cheesemaking process have earned them numerous awards and a reputation as a leader in the world of fine cheeses.Expand

Park Farm is a family-run farm and artisan dairy located in the village of Kelston, near the city of Bath in Somerset, with a history that spans more than a century. The Padfield family has been involved in farming for generations, while modern cheesemaking began in the 1990s with the revival of an old local recipe for Bath Cheese. All cheeses are made exclusively from the farm’s own cow’s milk, ensuring full control over quality and a direct link between pasture, animals, and final product. Park Farm focuses on small-batch, hands-on production, creating well-known cheeses such as Bath Soft Cheese, Bath Blue, and Wyfe of Bath, all shaped by natural maturation rather than industrial processes. Sustainability, animal welfare, and respect for traditional methods are central to their approach. The farm is also open to visitors, with a shop, café, and educational experiences that connect people directly with the cheesemaking process. Today, Park Farm represents a strong example of modern British farmhouse cheesemaking rooted in place, tradition, and authenticity.Expand

Gourmino, based in Langnau im Emmental, Switzerland, is a cooperative formed by a group of Swiss Alpine dairies specializing in the production of Emmental cheese. This producer focuses on traditional cheese-making methods, aging their cheese in natural cave cellars. Gourmino also plays a significant role in supporting local dairy farmers by providing a stable outlet for their milk, while maintaining a commitment to sustainability and quality in their cheese production processes.Expand

Fromagerie Berthaut is a renowned and respected French dairy company specializing in the production of high-quality cheeses, with a particular emphasis on tradition. The company is located in the heart of Burgundy, a region famous for its rich culinary traditions and delicacies, particularly its cheese production. Founded in 1956 by Robert and Simone Berthaut, the company dedicated itself to reviving and producing traditional cheeses from Burgundy, including the legendary Époisses. Today, Fromagerie Berthaut has earned a reputation as one of the most important cheese producers in France, known for preserving tradition and maintaining high-quality standards. The company continues to use milk from local farms, supporting regional agriculture and contributing to sustainability. Given the increasing demand for authentic, artisanal products, Fromagerie Berthaut has significantly expanded its market in recent decades, both in France and internationally. The company has become a key player in the cheese industry, with a strong focus on preserving French dairy traditions.Expand

White Lake Cheese is located in Shepton Mallet, Somerset, England, where it specializes in producing a variety of artisan cheeses. The company utilizes milk from both goats and sheep to craft its cheeses. White Lake Cheese has gained recognition for its innovative approach to cheesemaking and its commitment to quality.Expand

Curds & Croust is a cheese producer based in Cornwall, England. They specialize in crafting artisan cheeses using locally sourced milk. Among their offerings are soft cheeses including varieties such as brie and camembert, characterized by their rich flavors and creamy textures.Expand

Village Maid Cheese, based in Riseley, England, was established by Anne Wigmore in 1986 after a decade of experience at the National Institute for Research in Dairying. The company is renowned for its artisanal cheeses, including the award-winning Wigmore, Waterloo, and Spenwood, which are all produced using traditional methods and milk from local farms committed to sustainability and animal welfare. The cheese production at Village Maid emphasizes minimal changes to traditional methods over the years, focusing on handmade processes and environmental sustainability. For instance, they innovated by replacing disposable cheese cloths with a more sustainable alternative to reduce waste. Their range of cheeses has received numerous accolades, reflecting their commitment to quality and craft. The company has grown significantly since its inception, moving to a larger facility in Riseley to accommodate increased production and introducing new products like Maida Vale. This growth continues, all while maintaining a strong connection to local suppliers and sustainable practices.Expand