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A method of adding flavour and character to cheese by soaking it, for a period of time, in a flavoured liquid. This might contains the likes of white wine and herbs. The rind is created by bacteria in the liquid, rather than the mould of a more traditional cheese.
Cheeses treated in this way generally have a strong whiff, but there bark is worse than there bite; and many such as Ardrahan, Durrus and Millens. See "Ardrahan"; "Durrus"; "Millens".