Washed rind cheeses are typically bathed in a wash of salted water, occasionally with the occasional addition of wine, brandy, local spirits, or herbs, depending on the traditions of each region. This washing helps break down the curd from the outside, influencing the texture, aroma and flavor of the entire cheese. Washed-rind cheeses present a paradox in that their colorful rinds and pungent aromas contrast with even pastes and smooth well-balanced flavors.
