Every washed rind cheese I’ve ever tried is incredibly stinky and if it’s not, well, it’s probably underripe. The taste is generally much milder. The examples of Red Hawk that I’ve tried are usually... (20 replies, last updated by mrs bacon June 28, 2009)

on a rind washed cheese? i don’t want to waste one bit of this fabulous cheese! thanks, jane (5 replies, last updated by mollyomormon April 22, 2008)

a thick layer of mold to form (Brie is such a bloomy rind cheese). Sometimes the cheese is "washed" with wine, marc, beer, or something else to encourage a variety of bacteria and mold to grow in the rind. This helps to intensity... (16 replies, last updated by Mrs. Smith January 29, 2004)

be an issue. I’m not real clear on which cheeses you may eat the rind of, but it seems to me that all the washed-rind cheeses are a yes. My only cheese reference book, the excellent French Cheeses (DK Eyewitness handbook)... (6 replies, last updated by Pepper January 8, 2001)

that was a special treat for us. Make sure your rind is about 1/2 inch thick and clean it well on the outside. Washing is not enough as you need to scrape the outside layer and take away the muck accumulated in the little holes of... (22 replies, last updated by LJS July 28, 2009)

their target audience is meant to be... BTW moh, your comment on Oka rind is interesting. Do you cut the rind off tallegio too — it is also a washed rind cheese, I believe. Not that it matters one way or the other. I think... (45 replies, last updated by moh October 25, 2008)

of the tap), which isn’t really a problem in most of the U.S. - Wash all melons and produce with rinds or thick peels under running water before peeling. Surface contaminates are easily removed by rinsing with cold, warm or... (31 replies, last updated by Fleur September 26, 2006)

I love the rind on many cheeses. But I also have that prissy American paranoia about sanitation. In France the cheesemongers handle cheese, money, itchy noses, etc., all with the same hands and without washing in between. In... (10 replies, last updated by MNLisaB November 12, 2009)

I’m in heaven. I can’t describe it. Bought a raw-milk Chablis washed Epoisse at Fairway. Only 5.99 a pound. I’ve had the regular Epoisse before, but this is something new. It’s the stinkiest cheese... (2 replies, last updated by annab August 27, 2002)

My mistake...they must have come from Mexico. Regardless I don’t eat melons anymore without washing the rind with soap and water before cutting into it. (20 replies, last updated by Sam Fujisaka November 9, 2009)

Hi all - Didn’t know where else to turn to ask this. I’ve googled but no luck. I purchased a small container of St. Andre Cheese. It has a white washed rind like Brie but there is a very fine white fuzz on it too...... (5 replies, last updated by chevychasemdguy June 22, 2007)

Not sure of availability in your area but I would first look for any washed rind brie style cheeses you can find and start there. Whole foods specialty team members will gladly cut you a half wheel if you do not want to commit to... (10 replies, last updated by ulterior epicure February 7, 2008)

It’s spelled “Epoisses.” It’s a washed-rind cow’s milk cheese from Burgundy. It does resemble Brie in that its pate is very soft, indeed almost a liquid if adequately ripe and served at the proper... (8 replies, last updated by jill June 27, 2004)

The white mold flora is harmless, even desirable on cheeses such as Brie (ripened on straw mats), Camembert (which is sprayed with Penicillium candidum), Neufchatel, Chaource, and Chaumes (although sold with a washed rind). (1 reply, last updated by Sam Fujisaka March 1, 2008)

Don’t think this is going to be a regular thing. They had the usual cheeses, plus the Sir Francis Drake (washed rind triple creme) and panir (!). (6 replies, last updated by lexdevil May 30, 2009)