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Cheesemonger Paul Partica, - The Cheese Shop, Centerbrook CT
Photo by Paul Partica
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his article is a continuation of an effort to help answer the question, what cheeses should I choose for a tray selection? Once you’ve determined the amount of cheese you need based on the number of guests, other foods being served, time of day, beverage of choice, then determine the number of cheeses you want to serve. As a general rule anywhere between two to four ounces per guest will work. For example, a long party serving wine will require more cheese than an after dinner coffee affair. Then just choose a cheese from each family and your dilemma is solved. In the INK 2019 August issue, we covered the Blue Cheese family. Our current choice is the washed rind family. The washed rind family is very similar in many ways to the soft-ripening family. Both of these families are very
young, about 30 days old when shipped. They get softer and run when ripe, and should be consumed within a few weeks of delivery. A few of the aged washed rind cheeses will be discussed at the end of the following list. The major difference compared to the white mold soft ripening collection is the washed rind’s darker brownish orange outer covering. This is derived from a b-linen bacteria washed on the outside of the cheese. The cheese is then ripened in a refrigerator with a higher moisture content than most cheeses to help the b-linens growth. This causes the cheese to become a little sticky with a more pungent aroma and taste. As the cheese ages it will become even stickier and more pungent. There are many members in this family. Perhaps one of the best-known examples is German Limburger. This offering gets a bad rap because of its reputation
as a deadly knockout smelling strong cheese. In reality, if eaten at the proper time, I consider this cheese to be one of the milder washed rind cheeses and it is very enjoyable. At first one can presume by the smell and wet outer rind of this family that the cheese is overripe and should be discarded. This is not true. The following selection is a grouping of some of the more popular members in the family. I really like them because they add a totally different flavor and color to your cheese selection. I’ve tried to rate them into four categories, mild, medium, strong and aged, but because of the way they ripen and the aging process each cheese can often fit into any of the groups. So, let’s assume the following list works if all cheeses were tasted in their perfect condition.
