Washed-Rind Cheeses Explained: Époisses, Taleggio and More

Washed-rind cheeses are the boldest, stinkiest and most misunderstood family on the board. Their sticky orange rinds and powerful aromas intimidate newcomers — but the surprise is that the inside is often far milder than the smell suggests, and the family includes some of the most delicious cheeses in the world.

What makes a cheese washed-rind

Washed-rind cheeses, also called smear-ripened, are washed during ageing with a brine solution, often containing beer, wine, cider or spirits. This washes away the white mould that would otherwise grow and encourages a different set of bacteria that form a sticky, orange-pink rind. Those bacteria also affect the interior, giving the cheese its savoury, pungent character.

The main washed-rind cheeses

Époisses

A Burgundy cheese washed with marc de Bourgogne (a local spirit). Rich, runny and famously pungent — often called the stinkiest cheese in France. It is typically sold in a wooden box because it becomes too soft to stand alone.

Taleggio

An Italian washed-rind cheese from Lombardy, soft and mild with a gentle tang. One of the friendliest introductions to the family.

Munster

An Alsatian cheese with a strong aroma and a creamy, savoury flavour. Not to be confused with the American “Muenster”.

Limburger

The classic German washed-rind cheese, with a powerful smell and a surprisingly mild, buttery interior.

Reblochon

A Savoyard cheese, soft and nutty, the star of tartiflette.

Why stinky cheese tastes mild

The strong smells come mostly from the rind and the surface bacteria, not the paste inside. The interior of a washed-rind cheese is often creamy, buttery and gently savoury. If you hold your nose and taste the paste, the contrast is striking.

How to serve washed-rind cheese

• Serve at room temperature — these cheeses are at their best softened.
• Keep them well wrapped and separate from other cheeses; their aroma and bacteria spread.
• Serve with bread or potatoes to soak up the runny paste.
• Pair with something to cut the richness.

Pairings

• Wine: an off-dry white such as Gewürztraminer, or a Burgundy red
• Beer: a Belgian tripel or a strong abbey ale
• Spirits: a small glass of the spirit used to wash the rind is a classic match
• Food: potatoes, crusty bread, apple, pear

Frequently asked questions

Are washed-rind cheeses safe to eat?

Yes, for most people. Like other soft cheeses they are usually avoided during pregnancy. The rind is edible but strongly flavoured.

Why does my washed-rind cheese smell so strong?

The surface bacteria produce the aroma. The flavour is milder — remember pasteurised examples can still be rich, but the smell rarely matches the taste.

Which should I try first?

Start with Taleggio. It is the gentlest entry into the family.

Compare with the other cheese families.