15 Worst Rated French Washed Rind Cheeses

Curé Nantais is a French cheese that was first produced in the village of Saint-Julien de Concelles, but ever since 1985, it's been produced in a nearby town called Pornic. The straw-colored cheese is made from cow's milk and has an open, soft, sticky, and supple texture. Its flavor is smoky and slightly spicy. Curé Nantais is aged on spruce boards, and it is regularly washed with salted water. Interestingly, there are 3 types of this cheese – the first is square-shaped with rounded edges, the second is round, and the third one is washed with Muscadet instead of brine. It is recommended to pair it with fresh fruit (pears and apples) and fish dishes. The cheese can also be used in dishes such as tarts or gratins. For the best experience, pair it with a glass of Muscadet or Alsatian Gewurztraminer on the side.Expand

Le Vieux Pane is an industrial French cheese that's been produced since 1928 in the region of Mayenne. The cheese is made from pasteurized cow's milk. Underneath its thin, pungent, moist, and sticky washed rind, the texture is soft, springy, and melting in the mouth. The cheese usually ages for about 3 months before consumption. The aromas are intense and pungent, while the flavors are creamy, mild, and smooth, with a slightly bitter aftertaste. Due to the fact that it's industrially-produced, it doesn't have a season and remains the same throughout the year. It's recommended to spread the cheese on crusty bread and pair it with a glass of white wine on the side. For the best eating experience, take the cheese out of the fridge and let it get to room temperature before serving.Expand

Chevrotin is a mold-pressed cheese made from goat's milk in the region of Haute-Savoie in France. It has a fine white rind and is packaged with a thin sheet of spruce boards on its base that can be removed. The boards allow the cheese to drain during the maturation period and also help with regulating the humidity in the package. Its flavor is slightly sweet, yoghurt-like, and unusual, with the aroma of goats, nuts, and flowers from the mountainous region. The texture is smooth and fine, slightly crumbly, perfect for pasta dishes or roasted vegetables. Pair Chevrotin with light dry wines.Expand

Boulette d'Avesnes is a French cheese made with cow's milk. The cheese is characterized by its conical shape. It is flavored with tarragon, cloves, parsley, and pepper. The rind is traditionally washed with beer and colored with paprika, imparting a reddish hue to the cheese. The aroma is pungent and stinky, the textures are smooth and creamy, while the flavor is sharp, strong, and peppery. The cheese matures for 2 or 3 months in humid cellars. Originally, Boulette d'Avesnes was made using the leftovers from cheeses which hadn't formed correctly in the molds. It is recommended to pair this cheese with a glass of beer or gin on the side.Expand

Abbaye du Mont des Cats is a French cheese produced by monks in the eponymous monastery in Godewaersvelde. The cheese is made with pasteurized cow's milk. It matures for a minimum of one month, during which it is washed with brine and dyed with roucou – a natural dye derived from annatto shrub. Mont des Cats has a floral aroma and a smooth and supple texture with occasional holes, while the flavors are salty, hay-like, and milky. It is traditionally consumed as a breakfast cheese with coffee.Expand

Soumantrain is a soft farmhouse cheese made from unpasteurized cow's milk in the northern part of the French region of Burgundy, near Yonne, where it has been produced since the 17th century. It is left to mature for at least 6 weeks when it is regularly washed with brine and Marc de Bourgogne brandy (a spirit made from leftover wine). The quantity of brandy is increased according to the stage of maturation, which adds to the complexity of flavors and the rind becomes intensely orange, sticky, and very aromatic due to the bacteria that thrive on its moist and salty surface. On the interior, the paste is ivory in color, semi-soft, and supple but not runny, unless it's left at room temperature. Sometimes it comes packaged in a wooden box to protect the cheese from spillage. Its flavor is powerful, rich, slightly salty and strong, but becomes sweet in the mouth, with hints of beef and garlic, making it a great cheese for long winter months. It is recommended to enjoy Soumaintrain in green salads, sprinkled with black pepper, accompanied with sliced pears and crusty bread, or paired with Belgian beer or white wine.Expand

Le Brin is a French cheese originating from the region of Rhône-Alpes. The cheese is made with cow's milk and has a washed rind. Its texture is tender and creamy, the aromas are nutty, while the flavors are buttery and slightly sweet. Le Brin is traditionally shaped into hexagons ever since the 1980s, when it was first invented by Fromagerie Guilloteau. The cheese is easily spreadable, so it is recommended to serve it with crusty bread or crackers.Expand

Carré de l'Est is a French cheese made with cow's milk. It originates from the region of Lorraine. The cheese is traditionally left to mature for 5 weeks. It has a brine-washed rind, pale yellow color, and a pungent, smoky flavor, while the texture is very soft, even more buttery than Brie. The name of this cheese means square of the East, referring to its region of origin and its shape, because carré means square. Carré de l'Est is so popular in France that it can be found throughout the country.Expand

Beaumont is a French cheese that is produced in the Rhône-Alpes region. It is made with raw cow's milk, and underneath its washed rind there is a creamy and smooth texture of the body with numerous little eyes. The flavor of Beaumont is mild, nutty, and rich, with a hint of earthiness. The cheese matures for 6 months, and it is then ready for consumption. It is recommended to pair it with light and fruity red wines and full-bodied red wines.Expand

Abbaye de Citeaux is a French cheese originating from Burgundy. The cheese is made with pasteurized cow's milk and has a washed rind. The milk comes from Montbéliarde cows which graze the area around the Citeaux Abbey for at least 6 months. The cheese has an earthy aroma and a creamy, smooth, and dense texture, while the flavors are milky and acidic. Most of the 300 cheeses, which are made every Monday and Tuesday, are sold in the abbey shop, making it difficult to find the cheese elsewhere in France. It is recommended to pair it with light Burgundy wines.Expand