What You Need to Know
Involves repeated application of saline solution (3-5% NaCl) or alcoholic solutions to cheese surface, creating an environment selective for Brevibacterium linens and other halophilic microbes. These bacteria metabolize surface proteins and lipids, producing sulfur compounds (methanethiol, dimethyl disulfide) and orange carotenoid pigments.
Develops complex umami flavors and unctuous textures in aged cheeses while preventing undesirable mold growth. The technique is essential for creating bold, aromatic cheeses like Époisses or Limburger.
Key Parameters
Temperature
12°C
8°C - 16°C
Time
8-12 weeks
3 weeks - 6 months
Equipment
Cheese cave with humidity controlBoar's hair brushes for washingFood-grade plastic matspH meter for brine monitoring
Steps
- 1.
Époisses de Bourgogne (France): Marc de Bourgogne washing creates signature pungency and orange-red rind
- 2.