Top 31 Central European Washed Rind Cheeses

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

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

Vacherin Fribourgeois is a traditional semi-soft cheese. It's made from raw cow's milk in Bulle and Fribourg. The cows graze only on grass and summer hay on the Alpine meadows. The rind is washed and has a pungent aroma. The interior hides an open, firm, and buttery texture. The aromas are grassy and strong, while the flavors are buttery, nutty, milky, and acidic. It's difficult to find the cheese because it's produced only by a handful of local artisanal cheese makers. There are 6 varieties of Vacherin Fribourgeois: Classic (6-12 weeks), Extra (at least 12 weeks), Rustic (at least 12 weeks and up to 25 weeks), Alpage (12-25 weeks), Mountain (9-25 weeks), and Organic (at least 9 weeks). It's recommended to use it in fondues or as a table cheese. Vacherin Fribourgeois altso melts well, so it can be used in sandwiches or served with potatoes. Pair it with bold red wines from France.Expand

Jihočeská Niva is a blue cheese made from cow's milk, produced in the South Bohemia region in the Czech Republic since 1951. It must weigh approximately 2,8 kilogrammes and has a washed rind with a semi-waxy finish and blue-green mould on the creamy to light-brown coloured exterior. On the interior, it is creamy white to pale yellow in colour with blue-green mouldy veins and marks from the needle pricking dispersed throughout the cheese. Its texture is crumbly and semi-soft while the taste is salty, intensely aromatic, sharp and pungent. For the best experience, pair it with black olives, whole grain crackers, celery, cucumbers, sliced pears or meat such as beef, ham and poultry and a glass of dessert wine.Expand

Berner Alpkäse is a traditional cheese originating from the Bernese Oberland. This hard cheese is made during summer from full-fat raw cow's milk that's flavored with Alpine herbs on which the cows graze. It's usually left to age from 6 to 18 months before consumption. Underneath its washed rind, the texture of this cheese is hard, brittle, and with no eyes (holes) that are typical for Swiss cheeses. The flavors can be mild or strong, depending on the maturation period. The cheese is usually planed into thin rolls or crumbled into smaller pieces because its brittle texture makes it unsuitable for cutting with a knife.Expand

One of the most popular cheeses of Belgium, Fromage de Herve has been produced in the Pays de Herve region since the early 1400s. It is a soft, washed rind cheese made from raw or pasteurized cow's milk. Depending on the length of maturation, Herve comes in two varieties. Le Herve Doux is a softer, sweeter cheese, matured for no longer than 4 weeks, while the refined Le Herve Piquant is matured for at least 2 months to develop its pungent aroma and a stronger, saltier flavor. It is best paired with wholemeal breads and rich, dark beers.Expand

Postel is a Belgian hard cheese made from pasteurized cow’s milk. It was invented by the monks at the Abbey of Pastel, hence the name. The cheese is quite dry and ages from 12 to 24 months. Its flavors are nutty with hints of nutmeg and cloves, and they become more intense as the cheese ages. It is recommended to pair the cheese with a glass of Postel beer. Consume it as a snack or grate it over baked potatoes.Expand

Swiss Tilsit or Royalp Tilsit is a Swiss cheese produced in the Emmental Valley. The cheese is made from pasteurized or raw cow's milk. The pasteurized version is mild, while the raw one has a stronger flavor and it's called Farmhouse Tilsit. The third version is made from pasteurized milk and the addition of cream. The cheese is aged for 5 months, making the aromas strong and pungent. Underneath the washed rind, the texture is firm, springy, elastic, and full of eyes. The flavors range from mild and creamy to piquant and spicy. Use Swiss Tilsit in salads or add it to sauces as the cheese melts exceptionally well.Expand

Jihočeská Zlatá Niva is a blue cheese made in the South Bohemia region in the Czech Republic from processed cow's milk from the region. Zlatá Niva is a round cheese with a washed rind with blue or green mould on the semi-waxy, creamy or light brown exterior. On the interior, the cheese is creamy white to pale yellow in colour with blue to green mould dispersed throughout the body, along with visible needle prickings due to the Penicillium roqueforti treatment. Its texture is pasty and lighter than that of its cousin, Jihočeská Niva. The flavour and scent are salty, aromatic, intense and pungent, characteristic of blue cheeses that have been cultured with Penicillium mould. The weigh of the final product is around 2,8 kilogrammes and is always sold in its original wheel-shape. Although it is not as popular as its cousin, Jihočeská Niva, the sales have held steady since 2004.Expand

Characterized by its pungent smell, Limburger is a semi-soft, smear-ripened cheese made from cow’s milk. It was first produced in the 19th century by Trappist monks in the Duchy of Limburg, which is nowadays divided between Germany, the Netherlands, and Belgium. Today, most of Limburger cheese is produced in Germany. It has a straw-colored washed rind, while the flavor can best be described as mild, grassy, and reminiscent of mushrooms. The texture changes as it ripens – in the beginning, it is crumbly and firm, but after six weeks it becomes smooth and creamy. After three months, the cheese develops its infamous aroma, which is the result of smear-ripening. Interestingly, malaria mosquitos are attracted to Limburger’s smell because it is reminiscent of foot odor. It is recommended to use Limburger in sandwiches, between two slices of rye bread, accompanied by onion slices.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

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

Obersteirische Molkerei is a dairy cooperative based in Knittelfeld, Austria, specializing in the production of various cheese types alongside other dairy products like milk and yogurt. Established in 1900, it sources high-quality milk from about 1,400 local dairy farmers in the region, where high alpine pastures contribute to the distinct flavor of its products. The cooperative is known for implementing sustainable practices and modern technology in dairy production.Expand