Washed Rind Cheese
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Washed rind cheeses are the ones your nose notices first, and that's the point. The rind gets bathed in brine, beer, or brandy as it ages, which feeds the cultures that turn it orange and pungent while the paste underneath goes silky and sweet. The bark is always louder than the bite. Burgundy is the capital: Berthaut's Époisses, washed in marc de Bourgogne until it's nearly spoonable (we also carry a selection from affineur Rodolphe Le Meunier), plus its quieter neighbors Soumaintrain and Langres, the little drum with a well on top made for a splash of champagne. Alsace sends Haxaire's Munster. Normandy weighs in with Pont l'Évêque and Livarot. From the mountains: Saint Nectaire, Morbier with its line of ash, and Le Délice du Jura when raclette night calls. The monastery wing is real, too. Abbaye de Tamié from the Alps and Mont des Cats from French Flanders are both still made by monks, and De'Magi's aged Taleggio PDO covers Italy. A washed rind and a Belgian ale is one of the oldest pairings in the book. Cut to order in Beverly Hills and shipped cold to 48 states.