Best North American Washed Rind Cheese Types
Muenster is an American imitation of the famous Munster cheese that's traditionally produced in France. This one is made from pasteurized cow's milk. Underneath its orange rind, the texture is smooth, supple, and elastic. This soft cheese has pungent aromas and savory flavors that range from mild to sharp.
Compared to the French Munster, Muenster is much milder and it's also sold younger than the French one. Muenster has great melting properties so it's often used in sandwiches, macaroni and cheese, burgers, and pizza. It's recommended to pair it with a glass of beer.
THE BEST Muenster Cheeses
Oma is an American cheese produced on Jasper Hill Farm in Vermont by the Von Trapp family (yes, the descendants of the family from The Sound of Music). The cheese has a washed rind and it's made with raw milk coming mostly from Jersey cows.
The body is soft and supple, yet never runny. The aromas are nutty and earthy, while the flavors are rich, creamy, meaty, barnyardy, pungent, and slightly sweet, with notes of chocolate, butter, and cured meat. It is recommended to pair this cheese with Belgian ales, IPA beer, and fig jam.
Brick is an American cheese hailing from Wisconsin. When pressed with coal-fired bricks to let the moisture out, it is also shaped into a brick, hence the unusual name. The cheese is made from pasteurized cow's milk and it's smear-ripened with bacteria.
Underneath the washed rind, the texture is smooth and open with small eyes throughout the body. The aromas are rich and pungent, while the flavors range from mild and sweet when young to tangy and intense with nutty hints when aged. It's recommended to serve Brick with pickled vegetables and au gratin dishes.
Pair with
Willoughby is an American semi-soft cheese produced in Vermont by Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it has a washed rind. Underneath it, the texture is open, creamy, gooey, and buttery. The aromas are milky and herbal with hints of onions and roasted beef, and the flavors are fruity, milky, herbaceous, pungent, and savory.
It's recommended to use it in a tartiflette – broil the cheese over roasted potatoes, lardons, and leeks, then pair it with a glass of Mondeuse. Other pairings include potato chips, pickles, and walnut Dijon mustard.
THE BEST Willoughby Cheeses
La Sauvagine is a soft Canadian triple-cream cheese hailing from Quebec. It's made from cow's milk and has a washed rind. The texture is creamy, supple, buttery, and runny, while the flavors are fresh and buttery, with hints of mushrooms.
La Sauvagine is named after migratory birds such as geese, ducks, and teals that cover the Quebec sky in the fall. It's recommended to pair this cheese with a glass of IPA beer, and serve it with cumin bread.
ColoRouge is an American cheese hailing from Fort Collins, Colorado. This soft, artisan cheese is made from pasteurized cow's milk and it's typically aged from 2 to 8 weeks. During the aging process, the curd is ladled by hand, then turned from time to time.
The cheese is hand-rubbed, resulting in a bloomy washed rind. Underneath it, the texture is soft, creamy, and buttery when young. As it ages, the texture becomes even softer. The aromas are earthy, floral, and mild, while the flavors are buttery, complex, spicy, earthy, and acidic.
Le Reflet de Portneuf is a Canadian cheese hailing from Quebec. The cheese is made from a combination of pasteurized cow's milk and cream. Underneath its washed rind, the texture is soft, buttery, and creamy. The flavors are creamy, mushroomy, and buttery.
It's recommened to pair it with a bottle of IPA or a glass of Cabernet Sauvignon. This cheese has won many awards, including a silver medal at the World Cheese Awards in 2016.
Pair with
Bossa is an American cheese hailing from Missouri, where it's produced by Green Dirt Farm. The cheese is made from pasteurized sheep's milk and it's washed in brine. It's usually left to age for 5 weeks before consumption. Underneath the rind, the texture is firm at first, and with aging, it becomes creamy, then gooey, silky, and spreadable after 10 to 12 weeks.
The aromas are intense and pungent, while the flavors are meaty and floral, with buttery, nutty, and honey-like undertones. It's recommended to pair Bossa with a glass of dessert wine, Champagne, or hoppy beer. At the peak of ripeness, it's recommended to cut off the top, then spoon the cheese onto crusty bread.
Pair with
Le Douanier is a Canadian semi-soft cheese produced in Quebec by master cheese maker Fritz Kaiser since 2000. It's made from pasteurized cow's milk. The cheese has a washed and brushed rind, and it matures for about 9 weeks. Its texture is smooth and supple, filled with small eyes, and there is a layer of vegetable ash running through the middle.
The aromas are earthy, milky, and rustic, while the flavors are creamy, mild, and reminiscent of green apples and nuts with aging. The line of ash in the middle symbolizes the Lacolle border crossing between Quebec and the US, and the name of the cheese means customs officer.
Mamirolle is a semi-soft cheese made from pasteurized cow's milk that was first made in 1935 by students of the Ecole Nationale d'Industrie Laitiere in Mamirolle, France, hence the name. In 1996, the Éco-Délices dairy in Plessisville, Quebec also got the exclusive license to produce the cheese outside France.
Underneath Mamirolle's washed rind, the texture is supple, elastic, and chewy. The aromas are earthy and pungent, while the flavors are mild, fruity, salty, and sweet, with a rich buttery finish. The cheese is left to age from 3 to 4 weeks on wooden planks, and during the process it's washed with annatto.
Pair with
Best North American Washed Rind Cheese Producers
Uplands Cheese located in Dodgeville, Wisconsin, is renowned for its artisanal cheese production, particularly the Pleasant Ridge Reserve and Rush Creek Reserve. The company operates on a dairy farm that has been milking cows for over a century. The farm is uniquely situated on Pleasant Ridge in the Driftless region of southwestern Wisconsin, which is ideal for the diverse range of grasses that contribute to the high-quality milk produced by their cows.
The farm is managed with a focus on sustainable, seasonal, and pasture-based systems. This approach includes rotational grazing, which ensures fresh pasture for the cows daily, contributing to the exceptional flavors of their milk. The company's commitment to traditional cheesemaking methods, combined with innovative approaches to enhance the unique flavors of their farm, has established Uplands Cheese as a leading example of artisanal cheesemaking in the U.S..
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2012, 2011, 2010, 2005, 2001
Culture Cheese Magazine Best Cheeses issue - Best
2023
World Championship Cheese Contest - Best of Class
2016
BEST Uplands Cheese Cheeses
Capriole is a cheese producer located in Greenville, Indiana, specializing in artisan goat cheeses. The company was founded by Judy Schad in 1978. Capriole produces a variety of cheese types, focusing on small-batch production and traditional methods.
Their product line includes fresh chevres, aged cheeses, and several award-winning selections.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2016, 2015, 2014, 2009, 2008, 2007, 2004, 2001, 2000
BEST Capriole Cheeses
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2023, 2019, 2018, 2016, 2015, 2014, 2012, 2011, 2010, 2009, 2008, 2007
Culture Cheese Magazine Best Cheeses issue - Best
2023
World Championship Cheese Contest - Best of Class
2022, 2018, 2016, 2014
BEST Hidden Springs Creamery Cheeses
Murray's Cheese, based in New York City, is a prominent gourmet cheese and specialty foods retailer and wholesaler, with a rich history dating back to its founding in Greenwich Village in 1962. Known for its wide selection of cheeses from around the globe, Murray's operates not only a flagship store but also a restaurant and cheese bar in New York.
They are notable for their state-of-the-art cheese caves in Long Island City where they age their own cheese. In 2017, Murray's became part of the Kroger Company, expanding its reach nationwide through over a thousand Kroger stores. Murray's is also committed to community involvement, supporting local charities and educational initiatives related to food and wellness.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
World Cheese Awards - Gold
2023
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2022, 2019, 2017, 2016
BEST Murray's Cheese Cheeses
Jasper Hill Farm is a cheese producer located in Greensboro, Vermont. The company specializes in creating high-quality cheeses with a focus on local production and sustainable agricultural practices. Jasper Hill provides aging and affinage services and develops cheeses that showcase the dairy culture of Vermont.
They work closely with small local dairies to produce a variety of cheeses, incorporating unique aging environments to enhance flavor and texture.
AWARDS
International Cheese Awards - Gold
2022, 2019
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
World Cheese Awards - Gold
2024, 2023, 2022
BEST Jasper Hill Farm Cheeses
Central Coast Creamery is located in Paso Robles, California, where they specialize in producing handcrafted cheeses using local milk free of artificial hormones. The company focuses on aged cheeses and offers a variety including goat, sheep, and cow milk varieties.
Their product lineup includes multiple award-winning cheeses recognized in national and international competitions.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2022, 2019, 2018, 2017, 2015, 2013, 2011
World Championship Cheese Contest - Best of Class
2018, 2016, 2014, 2012
BEST Central Coast Creamery Cheeses
AWARDS
International Cheese Awards - Gold
2019
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2022, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2010, 2009
World Championship Cheese Contest - Best of Class
2020, 2010
BEST Spring Brook Farm Cheese Cheeses
FireFly Farms, located in Maryland, specializes in producing artisanal cheeses. Established in 2002, it is committed to sustainable farming practices. Their products, such as their notable goat cheeses, are crafted using milk sourced from local family farms.
FireFly Farms cheeses have received numerous awards.
AWARDS
World Cheese Awards - Gold
2021
American Cheese Society Judging & Competition Awards - 1st Place
2018, 2016, 2014, 2012, 2011, 2010, 2002
BEST Firefly Farms Cheeses
AWARDS
International Cheese Awards - Gold
2024, 2022
American Cheese Society Judging & Competition Awards - 1st Place
2016, 2013, 2012, 2007, 2004
BEST Mouco Cheese Company Cheeses
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2015, 2008, 2007, 2006, 2005
BEST Fromagerie Bergeron Cheeses
Best North American Washed Rind Cheeses
Pleasant Ridge Reserve from Uplands Cheese in Dodgeville, Wisconsin, is an acclaimed Alpine-style cheese crafted exclusively from the summer milk of grass-fed cows. Its unique taste profile includes a rich and salty flavor with a fruity finish, which develops through a natural, washed rind process.
This cheese is particularly notable for being the most awarded in American history, having won the American Cheese Society’s Best of Show three times and the U.S. Cheese Championships in 2003.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2012, 2011, 2010, 2005, 2001
Culture Cheese Magazine Best Cheeses issue - Best
2023
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2018, 2017, 2016, 2015
Cabra La Mancha is a cheese produced by FireFly Farms, a creamery based in Maryland. This cheese is made from goat's milk and is known for its smooth texture and rich, tangy flavor. The cheese is aged to develop a creamy consistency and a complex taste profile.
FireFly Farms takes pride in using locally sourced ingredients and traditional cheesemaking techniques to produce their artisanal cheeses.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2014, 2012
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2008, 2005
Mont St. Francis is a cheese produced by Capriole, a company renowned for its goat cheeses. This particular cheese is a washed-rind variety, known for its robust and pungent aroma. It features a strong, intense flavor profile with earthy and meaty notes, making it distinct among Capriole's offerings.
Mont St. Francis is often recommended to be paired with stronger beverages like ales or full-bodied wines to complement its rich taste. Its texture can range from semi-firm to soft, depending on the age of the cheese.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2016, 2001
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2019, 2017
AWARDS
International Cheese Awards - Gold
2024
American Cheese Society Judging & Competition Awards - 1st Place
2004
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2014
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.