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Washed rind cheese- washed, smeared and sticky

I don´t know how you feel, but Gustav and I often get confused around the term “washed rind cheese”.
There are long ripened, hard cheeses like *Gruyère* from Switzerland that are called washed rind cheese and then there are the little soft ones like *Livarot* from France that are also called washed rind cheese.

But are they really called by the same name or is it just the result of a category simplification?  The answer is, as so often – “ Yes .. and No”

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