Best Washed Rind
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Vacherin Mont-d'Or is a highly seasonal, soft cow's milk cheese produced in the Jura mountains straddling the border of France and Switzerland. Protected by an Appellation d'Origine Protégée, its production is strictly limited to the autumn and winter months when the cattle descend from their high A...
Reblochon is a soft, washed-rind cow's milk cheese originating from the Haute-Savoie and Savoie regions of the French Alps. Its name comes from the local term "reblocher," meaning "to milk a second time," a historical practice where farmers secretly milked their cows after the landowner's quota was...
Époisses is a soft washed-rind cheese originating from the village of Époisses in the Burgundy region of France. Made from cow's milk, the cheese is washed repeatedly with brine and Marc de Bourgogne, a local brandy, during its aging process of at least four weeks. This washing process creates the c...
The Challerhocker is a Swiss hard cheese produced in the Toggenburg Valley. Walter Räss developed this semi-hard cheese around 2005 utilizing cow’s milk and washed rind aging. It's notable for its complex flavor profile – rich, nutty, and subtly fruity – achieved through a minimum ten-month maturati...
Taleggio is an Italian PDO washed-rind cheese from the Val Taleggio valley in Lombardy, one of the oldest soft cheeses in existence with production documented from the 10th century, known for its strong aroma and mild, fruity taste.
Hoch Ybrig is a Swiss hard cheese originating from the Hoch Ybrig mountain range in Schwyz. It’s produced using raw cow's milk and aged for several months, developing a distinctive mild to medium-sharp flavor characteristic of alpine cheeses. This semi-hard cheese is typically enjoyed by those seeki...
Langres is a French soft-ripened, washed-rind cheese made from cow's milk, originating from the Langres plateau in the Haute-Marne department. It is geometrically distinctive for its cylindrical shape and pronounced concave top, known as a "fontaine," which forms because the cheese is not turned dur...
Mont Vully is an artisan Swiss hard cheese produced in the Fribourg region. The cheese’s notable characteristic stems from its washed rind, treated with local Vully white wine during maturation. This process imparts a pronounced tangy flavor and aroma. It's suitable for those seeking complex, aged c...
Munster is a soft, washed-rind cheese originating from the Munster valley in the Alsace region of France. The cheese was originally developed by Benedictine monks during the early medieval period and is made from pasteurized or raw cow's milk. It is protected by an Appellation d'Origine Contrôlée (A...
BellaVitano is a cow's-milk cheese produced in Wisconsin by Sartori, an American family-owned cheesemaker. It is an aged, firm cheese designed to combine the nutty, granular qualities associated with Italian grating cheeses with the creamy character of a table cheese. BellaVitano is sold as a brande...
Ogleshield is a British washed-rind cheese produced by Jamie Montgomery at Manor Farm in North Cadbury, Somerset. Made from the milk of Jersey cows, the cheese features a distinctive orange, sticky rind and a soft, supple paste. It was developed in the late 1990s as an English alternative to Alpine...
Tilsit, or Tilsiter, is a semihard, smear-ripened cheese named after the former East Prussian city of Tilsit, now Sovetsk in Russia. It is generally made from cow's milk and develops a moist rind, small irregular openings, and a flavor that ranges from mild to distinctly piquant as it matures. Relat...
Winnenthaler is an Alpine-style hard cheese produced in the Swiss or German tradition, characterized by a firm texture and mild to moderately pronounced flavor typical of the region.
Tilsiter is a semi-hard washed-rind cheese originating in the town of Tilsit (now Sovetsk, Russia) in the mid-19th century, now produced primarily in Germany and Switzerland.
