Top 11 Most Popular Washed-rind Cheeses in the World

Today, we’re delving into the universe of washed-rind cheeses – a category renowned for its bold flavors, distinctive aromas, and rich histories. In this post, we’ll be exploring the top 10 most popular washed-rind cheeses in the world. These aren’t just any cheeses; they’re the cream of the crop, the epitome of cheesy excellence.

Top 11 Best Washed-rind Cheeses

Cheese	Short Description	Tasting Profile	Country of Origin
Taleggio	A soft Italian cheese named after the caves of Taleggio.	Mild and tangy, with a fruity tang.	Italy
Limburger	A semi-soft cheese known for its strong smell.	Pungent, earthy, and slightly sweet.	Belgium, Germany
Chaumes	A soft cheese made from cow’s milk.	Strong and creamy with a slightly sweet aftertaste.	France
Epoisses	A soft cheese made from cow’s milk and is renowned for its pungent aroma	Sweet and salty with a long finish	France
Beaufort	A firm, raw cow’s milk cheese.	Nutty, sweet, and slightly tangy.	France
Muenster	A semi-soft cheese made from cow’s milk.	Mild to strong flavor, depending on age.	United States
Bla Castello	A Danish blue cheese.	Creamy, with a sharp, salty flavor.	Denmark
Postel	A semi-hard cheese made from cow’s milk.	Fruity and mild, with a slightly nutty finish.	Belgium
Lagrein	A semi-soft cheese washed in Lagrein wine.	Smooth and creamy, with a hint of wine flavor.	Italy
Eulcha des Cabasses	A semi-soft cheese made from cow’s milk.	Tangy and slightly bitter, with a creamy texture.	France
Le Vieux Pane	A hard cheese made from cow’s milk.	Sharp and salty, with a firm texture.	France

1. Taleggio

Origin: Italy
Milk Type: Cow’s milk
Taste: Mild and fruity with a tangy finish
Aroma: Strong and pungent
Texture: Semi-soft, creamy
Food pairing: Pairs well with fruits like apples and pears, or on a cheese platter with olives and salami
Wine Pairing: Light red wines like Nebbiolo or white wines like Chardonnay
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Taleggio, also known as Talegg in Lombard language, is a unique semi-soft Italian cheese that boasts a rich history dating back to the 9th century. Named after Val Taleggio, this cheese undergoes a smear-ripening process that contributes to its distinctive washed-rind. This cheese is traditionally produced every autumn and winter, giving it a seasonal allure. The cheese has a thin, edible crust that contrasts beautifully with its creamy interior, providing a diverse palate experience in each bite.

Taleggio’s texture is as soft as velvet and it melts like a dream, making it a versatile choice for various dishes. Despite its mild taste, Taleggio carries an earthy undertone, delivering a unique flavor profile. The cheese can be made from both pasteurized and whole cow’s milk, showcasing its flexible production process. It’s considered one of the great Italian cheeses, embodying the local milk preservation traditions of the Lombardy region.

2. Limburger

Origin: Belgium, Germany
Milk Type: Cow’s milk
Taste: Pungent, earthy, slightly sweet
Aroma: Very strong, distinctive
Texture: Semi-soft, creamy
Food pairing: Commonly served with hearty breads and strong beers
Wine Pairing: Full-bodied red wines like Cabernet Sauvignon
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Limburger is a semi-soft, washed-rind cheese with a storied history tracing back to the historical Duchy of Limburg, a region now spanning three countries: Belgium, Germany, and the Netherlands. Despite its reputation for having a strong, pungent odor, Limburger offers a surprisingly mild flavor that’s both tangy and slightly grassy. The cheese is surface-ripened, undergoing a curing process in a saltwater brine which contributes to its distinctive aroma and taste.

This cheese is creamy to pale yellow in color, often with a darker orange rind, and has a soft, inedible rind. Although it’s renowned for being one of the most pungent cheeses in existence, those who appreciate “smelly” cheeses, like Brie, are likely to enjoy its unique character. Despite its infamous aroma, Limburger’s flavor is often described as very good, making it a particularly intriguing choice for adventurous cheese lovers.

3. Chaumes

Origin: France
Milk Type: Cow’s milk
Taste: Strong, creamy, slightly sweet
Aroma: Strong, pungent
Texture: Soft, creamy
Food pairing: Works well in sandwiches or melted on potatoes
Wine Pairing: Medium-bodied red wines like Merlot

Chaumes is a distinctively aromatic, semi-soft cheese hailing from the charming village of Saint-Antoine-de-Breuilh, nestled in the Périgord region of Southwest France. This cheese is crafted with traditional practices and boasts a delightful, full-bodied flavor that sets it apart. The cheese, made from cow’s milk, is a washed-rind variety, contributing to its assertive aroma and unique taste profile.

It presents a soft, springy texture and a rich, creamy mouthfeel that cheese enthusiasts adore. Chaumes is also based on the Trappist-style cheeses, offering an interesting twist to the classic cheese-making tradition. Its vibrant, golden rind encases a playfully bouncy interior that pairs exceptionally well with a crisp white wine, making it an ideal choice for warm, breezy evenings on the terrace.

4. Epoisses

Origin: Burgundy, France
Milk Type: Cow’s milk
Taste: Sweet and salty, with notes of caramel and mushrooms
Aroma: Strong, meaty
Texture: Creamy, becomes runny when mature
Food pairing: Excellent on baguette, with cured meats or pickles
Wine Pairing: Pairs well with full-bodied Burgundy or crisp Champagne
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Epoisses, a gem from Burgundy, France, is a remarkable washed-rind cheese known for its robust flavor and creamy texture. Crafted from cow’s milk, this cheese boasts a distinctive sweet-salty taste profile, with intriguing notes of caramel and mushrooms. Its aroma is unforgettably strong and meaty, a testament to its maturation process involving a wash in local brandy, Marc de Bourgogne.

As it matures, Epoisses transforms from creamy to delightfully runny, offering a unique sensory experience. This powerful cheese pairs beautifully with a crusty baguette, cured meats, or pickles, and is best savored with a glass of full-bodied Burgundy or crisp Champagne.

5. Beaufort

Origin: France
Milk Type: Cow’s milk
Taste: Nutty, sweet, slightly tangy
Aroma: Mild, pleasant
Texture: Firm, dense
Food pairing: Great in fondue or shaved over salads
Wine Pairing: White wines like Chardonnay or light reds like Pinot Noir
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Beaufort is a highly esteemed hard cheese that originates from the scenic alpine region of Savoie, France. This washed-rind cheese is made exclusively from the milk of Tarine or Abondance cows that graze on the lush mountain pastures. Beaufort is renowned for its complex flavor profile that evolves with maturity, offering notes of butter, fruit, and a hint of honey.

The cheese boasts a firm yet supple texture, and its pale yellow color is encased in a natural, thick rind. Beaufort is unique for its concave wheel shape, a design intended for easier transportation down the mountains. It’s versatile and can be used in a variety of dishes, but it’s also a star on any cheese board, pairing well with full-bodied red wines. Beaufort is not just a cheese; it’s a testament to the rich heritage of the French Alps’ dairy traditions.

6. Muenster

Origin: United States (and France)
Milk Type: Cow’s milk
Taste: Mild to strong depending on age
Aroma: Strong, pungent
Texture: Semi-soft, creamy
Food pairing: Melts well, so it’s great in grilled cheese or burgers
Wine Pairing: Light red wines like Beaujolais or white wines like Riesling
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Muenster is a smooth, semi-soft cheese, originating from the United States, with roots tracing back to the French Alsace region. It’s a washed-rind cheese known for its pale color and bright orange rind, achieved through regular washings in a solution of water and bacteria. This process gives Muenster a mild yet distinct aroma, while its flavor profile ranges from mild when young, to robust and tangy when aged.

The cheese has a creamy, buttery texture that melts beautifully, making it popular in cooking, especially in dishes like grilled cheese sandwiches, macaroni and cheese, or as a pizza topping. However, Muenster is also delightful on its own or paired with a light beer or Riesling wine. Overall, Muenster is a versatile cheese that can be enjoyed in various culinary contexts.

7. Bla Castello

Origin: Denmark
Milk Type: Cow’s milk
Taste: Creamy, with a sharp, salty flavor
Aroma: Strong, pungent
Texture: Semi-soft, creamy
Food pairing: Great with crackers, fruits, and dark chocolate
Wine Pairing: Full-bodied red wines like Cabernet Sauvignon or sweet dessert wines
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Bla Castello is a Danish blue cheese that stands out with its striking, marbled appearance and complex flavor profile. It’s a washed-rind cheese, a process that contributes to its strong aroma and distinctively bold taste. Bla Castello boasts a creamy, buttery texture that contrasts beautifully with the sharp, spicy notes of its blue veins.

The cheese has a moist and crumbly texture, providing a satisfying mouthfeel. Its robust flavor pairs well with sweet accompaniments like honey or fig jam, and it can also be enjoyed with a glass of port or a full-bodied red wine. Whether served on a cheese platter or used to enhance a dish, Bla Castello offers an engaging culinary experience for cheese aficionados.

8. Postel

Origin: Belgium
Milk Type: Cow’s milk
Taste: Fruity and mild, with a slightly nutty finish
Aroma: Mild, pleasant
Texture: Semi-hard
Food pairing: Perfect for sandwiches or grated over pasta
Wine Pairing: Light white wines like Pinot Grigio or medium-bodied reds like Merlot

Postel is a Belgian washed-rind cheese that carries a rich history tied to the Abbey of Postel, where it was first created by monks. Crafted from cow’s milk, this cheese presents a unique rectangular shape and an appealing orange rind. Postel falls into the category of semi-soft cheeses, offering a mild flavor profile that becomes more pronounced with aging.

Despite its robust aroma, which is typical of washed-rind cheeses, Postel is surprisingly gentle on the palate, making it a versatile addition to any cheese platter. Its creamy interior provides a pleasing contrast to its firm rind, creating a delightful texture experience. Whether enjoyed as is or incorporated into culinary creations, Postel exemplifies the artistry of Belgian cheesemaking.

9. Lagrein

Origin: Italy
Milk Type: Cow’s milk
Taste: Smooth and creamy, with a hint of wine flavor
Aroma: Mild, with a hint of wine
Texture: Semi-soft
Food pairing: Pairs well with fruits and robust breads
Wine Pairing: Red wines like Lagrein, from which it gets its name
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Lagrein is an exquisite washed-rind cheese hailing from Italy’s South Tyrol region. It’s a cow’s milk cheese known for its distinctive dark rind, achieved through regular washings in the local Lagrein wine, accompanied by a mix of spices and garlic. Its interior reveals a creamy, semi-soft texture with a slight hint of pink hue, an echo of the wine used in its creation.

The taste of Lagrein is a harmonious blend of savory and sweet, with notes of herbs and a subtle aftertaste of the wine, making it a unique addition to any cheeseboard. Whether savored on its own, with crusty bread, or paired with a glass of full-bodied red wine, Lagrein offers a captivating taste of Italian cheese craftsmanship.

10. Elutcha des Cabasses

Origin: France
Milk Type: Cow’s milk
Taste: Tangy and slightly bitter, with a creamy texture
Aroma: Strong, pungent
Texture: Semi-soft
Food pairing: Works well in salads or with hearty breads
Wine Pairing: Medium-bodied red wines like Grenache

Elutcha des Cabasses is a distinctive washed-rind cheese that originates from Verrieres, France. Made from sheep’s milk, this cheese is an embodiment of artisanal French cheesemaking. It’s the creation of cheesemaker Jean-François Dombre, who named it in honor of his three children – Élise, Lucia, and Chas.

Elutcha des Cabasses is semi-hard in texture, with a maturity period of at least six weeks that helps develop its full-bodied and intricate flavor. Despite its petite size, this cheese delivers an impressive taste experience, making it a standout addition to any cheese platter. Whether enjoyed on its own or used in a variety of dishes, Elutcha des Cabasses offers a unique gourmet journey into the heart of French cheese tradition.

11. Le Vieux Pane

Origin: France
Milk Type: Cow’s milk
Taste: Sharp and salty, with a firm texture
Aroma: Strong, distinctive
Texture: Hard
Food pairing: Perfect for grating over dishes or served with fruits
Wine Pairing: Full-bodied red wines like Bordeaux

Le Vieux Pane is an exceptional washed-rind cheese that originates from the Burgundy region of France. This cow’s milk cheese is well-known for its rustic, crumbly texture and robust flavor profile. Over its maturation period, Le Vieux Pane develops a rich, earthy rind that adds complex nuances to its taste. Inside, its paste is soft yet firm with small holes, revealing a color that ranges from pale yellow to creamy white.

The flavor of Le Vieux Pane is a delightful blend of nutty and tangy notes, with hints of grass and hay that reflect its rural origins. Whether enjoyed as part of a cheese platter, paired with a glass of Burgundy wine, or incorporated into culinary creations, Le Vieux Pane is sure to impress with its authentic French character.

Final Thoughts

And there you have it, our grand tour of the top 10 most popular washed-rind cheeses in the world. Each cheese we’ve explored is a testament to the artistry and tradition of cheesemaking, offering unique flavors, aromas, and textures that are as diverse as the regions they hail from. Whether you’re drawn to the bold character of Epoisses, the rustic charm of Le Vieux Pane, or the creamy decadence of Taleggio, there’s a washed-rind cheese to satisfy every palate.

We hope this journey has inspired you to explore these cheeses further, perhaps sparking a new culinary adventure. Remember, the world of cheese is vast and full of surprises; each bite can reveal new layers of taste and pleasure. So indulge, explore, and most importantly, enjoy your journey through the world of washed-rind cheeses.

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Top 11 Most Popular Washed-rind Cheeses in the World