Washed Rind Cheeses are those that are brushed or smeared with brine or other liquid like alcohol. The main action during aging (affinage) is flipping and brine brushing. Much of the flavor and character of the cheese is due to bacteria, like brevibacterium linens, and microflora. They are known for their characteristic light orange to red color. This course will cover all the details about these types of cheeses including key terms you need to know, aging tips for how to create a washed rind, mold troubleshooting and more!
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions
- Downloadable handouts
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kelly Liebrock is a Certified Cheese Professional and an instructor for The Art of Cheese. Read more about Kelly HERE