Gourmet Washed Rind Cheese

Browse our great selection of Gourmet Washed Rind Cheeses. Washed rind cheeses are typically bathed or washed with salted water, wine, brandy or local spirits. The washing or bathing helps to break down the curd from the outside. The washing process also helps cheeses to retain moisture, and develop a powerful flavor. The cheese becomes soft and thick and the rind becomes part of the cheese. The color changes to reddish or yellowish. These pungent, stinky cheeses often have a smooth and creamy interior. Try them and let us know what you think by giving us your opinion in a product review.

We will be adding exciting new Gourmet Washed Rind Cheeses frequently, so come back soon!

Our Featured Gourmet Washed Rind Cheese
Picture of chimay with trappister beer
This Belgian cheese is semi-soft and has a nutty, well-finished flavor; the natural rind is bathed in Trappister beer giving it a sticky exterior all the while it's soaking in the flavor. The aroma is bold but, the taste of the cheese itself is mild as it retains the subtle hints of hops and malt. It appeals to the nose and the palate. Le Chimay a la Biere (Chimay with Trappister Beer) is made from scalded cow's milk and the unique process of maturing and soaking ranks this cheese exclusive and quite the authentic gourmet cheese. Our gratitude goes to to a small group of monks who came to settle on the wild plateau of Scourmont Belgium, near Chimay, in the summer of 1850. A farm, brewery and dairy soon sprang up around the monastery to generate funds for their livelihood. Our cheese is a variation of the original recipe; one slight change is from read more...
What other Gourmets are buying
  • Limburger has a smelly past. But to clarify, it is this rind that gives Limburger its reputation as a 'Stinker.' Limburger was originally created by Belgian Trappist monks in the monasteries near Limburg in Belgium. A hundred years ago the recipe was adopted by the German cheesemakers and they made it their own. This is a pasteurized cow's milk cheese with an incredibly pungent aroma, however ther... read more
  • Grayson Cheese hails from a small family farm in Grayson, VA, dedicated to sustainable agricultural; using no pesticides or herbicides. Grayson is an artisanal cheese made using raw milk from the farms personal herd of Jersey cows. It begins with a washed rind, rust in color and somewhat sticky. The paste is golden and semi-soft. It has a pungent aroma with deep hearty, dare we say, meaty flavor ... read more
  • Grand Chimay used to be called Chimay Grand Cru and is made according to an ancient recipe, and produced from pasteurized cow's milk. This Belgian gourmet cheese is a kind of a acquired taste and not for a starting cheese explorer. The rind of this Belgian gourmet cheese is natural and sticky, the paste of the cheese is very soft and has a pure and mellow flavor, but you have to get it past you no... read more
  • Castello Blue is an interesting cheese that will touch all your sense. The surface of the cheese has a unique combination of blue-green and reddish molds and these molds give the cheese its distinct aromas with hints of mushrooms and then your taste buds thank you for the delectable rich and buttery notes and the mild spicy accents. Castello Blue has a Brie-like texture, with the blue in fairly th... read more
  • St. Nectaire is an old traditional French cheese, produced in the Auvergne region of France. It is semi-soft, made from pasteurized cow's milk, from Salers cows that feed on rich, high mountainous pastures. This French AOC gourmet cheese is made in round flat spheres and when aged, for about 2 months, on rye straw mats the greyish rind may show white, yellow, and reddish dots of mold. Don't let th... read more
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