Red rind cheese
Red rind cheese is a specialty on the cheese market to this day. They are usually also referred to as "red bacteria". After all, a red rind cheese is smeared with the bacterium Linens after the manufacturing process and the brining process. This process is repeated for six weeks, creating a beautiful smooth cheese with a characteristic taste, aroma and natural color. Red rind cheeses come in different sizes and types.
Red rind cheese: soft
An example of a soft red rind cheese is the Morbier. This is a special 45+ dessert cheese from the Franche-Comté. with a spicy taste. Different milkings (morning and evening) are used to make the Morbier. These milkings are separated by the characteristic layer of black ash. As a result, the cheese has an intensely rich, slightly spicy taste. The Morbier is aged for an average of 2 to 3 months.
Mild red rind
An example of a mild red rind cheese is Le Petit Doruvael. This special cheese is the result of a successful collaboration between Ad Vlooswijk, son Jirco Vlooswijk and colleagues from Montfort. Le Petit Doruvael is a surprising addition to the rich Dutch offering. The exact creation of this cheese is largely kept secret by the Vlooswijk family. There is also Le Petit Doruvael Truffel, a creamy, tasty Dutch farmhouse cheese. The cheese is perfectly balanced with the aromatic, refined black truffle.
Spicy red rind
An example of a spicy red rind cheese is Fontina DOP. This delicious Italian cheese is one of the jewels from the northwest of Italy. The cheese is made from pasteurized cow's milk and is characterized by a nutty taste and a characteristic odor. It is a firm, full-bodied cheese with a light yellow color and small round holes. The Taleggio DOP is also a special red rind cheese from Italy. This cheese has been made since the 11th century and is deliciously full of flavor.