Best Washed Rind Cheese Types in the World
Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners.
Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.
THE BEST Reblochon Cheeses
Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months.
During the first two months, Beaufort is salt-rubbed on a daily basis, and once the rind has matured enough, the cheese wheels are smeared with morge - a mixture of brine, whey and old cheese scrapings. This distinctive convex-sided cheese comes in three varieties: Le Beaufort, produced from November to May; Le Beaufort d’Été, produced in the summer and Le Beaufort Chalet d’Alpage, the most prized variety made in Alpine chalets using only milk from a single herd of cows pastured at altitudes of 1500m and above.
THE BEST Beaufort Cheeses
This mild-flavored cow's milk cheese has a soft and creamy texture, a strong aroma, and a fruity flavor. Its thin rind ranges in color from rosy to orange, and as it ages, it might develop edible mold. Taleggio is made in square blocks and has a pungent aroma that becomes more pronounced as the cheese ages.
Though it can be eaten on its own, due to its delightful melting properties, Taleggio is also used in cooking. Historically linked to the Alpine valley of Val Taleggio, from which it takes its name, Taleggio cheese has been around since Roman times.
THE BEST Taleggio Cheeses
Morbier is a soft cheese made from unpasteurized cow's milk, produced in the French regions of Doubs, Jura, Ain, and Saône-et-Loire. The cheese is more than two centuries old. It is easily identifiable for its thin black layer of ash which goes through the center of the cheese.
For full maturation, it takes from 45 days to 3 months, and in that time the rind becomes yellow and moist. The flavor is rich and creamy, reminiscent of fresh hay, nuts and fruits, with a slightly bitter aftertaste. Morbier also has numerous small holes dispersed throughout its body.
THE BEST Morbier Cheeses
Époisses is a soft cheese made from cow's milk with a glossy rind, and a pale beige, creamy, slightly salty body. It must mature for at least 4 weeks before it is ready for consumption when its salty, spicy, and sweet flavors, and an intense, pungent aroma fully develop.
The cheese is so smelly that it's been banned on public transport in France, according to the BBC. Its natural, brick red glossy rind develops during the maturation process as it gets washed with water containing Marc de Bourgogne (an aged brandy from Burgundy). Époisses is sold in a wooden box in order to ease the transport and prevent the cheese from spilling out.
Pair with
THE BEST Époisses Cheeses
Appenzeller is a Swiss cheese from Appenzell. It's made from raw cow's milk, and while the cheese is maturing, it's regularly washed with a secret herbal brine. After 3 months, it's ready for consumption, and the longer it matures, the spicier it will become.
This hard cheese has a firm, open, and smooth texture, while the flavors are tangy, spicy, and fruity. There are three types of Appenzeller: Classic, aged 3 to 4 months, Surchoix, aged 4 to 6 months, and Extra, aged 6 months or longer.
THE BEST Appenzeller Cheeses
Saint-Nectaire is a semi-hard, double pressed farm cheese made in Auvergne from cow's milk and sold in the shape of a flat wheel. It must mature for at least six weeks on rye straw mats before being marketed. As the cows graze on pastures at high altitudes, the cheese has a unique sweet, hazelnut-like flavor and a smell reminiscent of mushrooms and hay.
Its texture is silky and creamy, and it melts in the mouth. It can be recognized by the green label on its thick rind, which can be white, yellow or red, depending on the stage of maturation. It goes perfectly with crusty bread and a glass of red wine.
THE BEST Saint-Nectaire Cheeses
Maredsous is a Belgian soft cheese made from cow’s milk. It is made by monks of the Maredsous Abbey, hence the name of the cheese. It is first lightly pressed, shaped into loaves, then washed in brine so that a firm, orange-colored crust can be developed, as well as its signature pungent aroma.
It is recommended to consume Maredsous cheese on its own as a table cheese, or use it for grilling.
Pair with
Langres is a soft cheese made exclusively from cow's milk on the Langres plateau and the Bassigny pastures in the Champagne-Ardenne region. It has a long maturation period of at least 21 days, during which the cheeses are often rubbed with brine.
On the exterior it has a white, moldy, wrinkled rind, while on the inside it is slightly soft and crumbly. The aroma of Langres is intense, the flavor is salty, and the cheese melts in the mouth when consumed. What's so special about Langres is its concave top (fontaine in French) which was originally designed to hold a small bit of sparkling wine.
THE BEST Langres Cheeses
Chaumes is a French soft or semi-soft cheese made from cow’s milk. Its rind is washed, and its color is pale yellow. The cheese has a strong aroma, a supple, creamy, springy, and smooth texture, and a complex, nutty flavor. The name chaumes can be literally translated as stubble.
It ages for about 4 weeks, after which it can be grilled or consumed on its own, accompanied by a piece of crusty bread. There is also a spreadable version of this cheese, known as chaumes la crème.
Best Washed Rind Cheese Producers in the World
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
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
Walo von Mühlenen specializes in the production and maturation of Swiss cheeses, working with affineurs to age cheeses in optimal conditions. The company highlights traditional methods and regional cheese varieties, maintaining close relationships with small-scale dairies to ensure high-quality products.
They are known for promoting lesser-known Swiss cheeses alongside internationally recognized varieties.
AWARDS
World Cheese Awards - Gold
2024, 2023, 2022
World Cheese Awards - Super Gold
2024, 2023, 2022, 2021
International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Walo Von Mühlenen 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
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
Village Maid Cheese, based in Reading, England, was established by Anne Wigmore in 1986 after a decade of experience at the National Institute for Research in Dairying. The company is renowned for its artisanal cheeses, including the award-winning Wigmore, Waterloo, and Spenwood, which are all produced using traditional methods and milk from local farms committed to sustainability and animal welfare.
The cheese production at Village Maid emphasizes minimal changes to traditional methods over the years, focusing on handmade processes and environmental sustainability. For instance, they innovated by replacing disposable cheese cloths with a more sustainable alternative to reduce waste.
AWARDS
World Cheese Awards - Super Gold
2023, 2022, 2021
Great Taste Awards - 2 stars
2024, 2023, 2022
Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Village Maid 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
Saputo is a dairy processing company founded in 1954 by the Saputo family. It is one of the top ten dairy processors globally, with products ranging from cheese to milk to cream. Saputo operates in Canada, the United States, Argentina, Australia, and the United Kingdom.
The company produces, markets, and distributes an extensive variety of cheeses, including mozzarella, cheddar, and ricotta, alongside other dairy and non-dairy products.
AWARDS
World Cheese Awards - Super Gold
2023
Global Cheese Awards - Gold
2023, 2019
International Cheese Awards - Gold
2023, 2022, 2019
BEST Saputo Cheeses
Bath Soft Cheese is a family-run farm located near Bath, England, specializing in organic, artisan cheeses. They utilize traditional methods and their own cow's milk for production. Among their well-known products is the Bath Soft Cheese, which is creamy and has a characteristic white bloomy rind.
The company has received several awards for their cheeses, including accolades at the World Cheese Awards.
AWARDS
Great Taste Awards - 2 stars
2024, 2023, 2021
Global Cheese Awards - Gold
2024, 2023, 2021, 2019, 2018
World Cheese Awards - Gold
2024, 2023, 2022, 2021
BEST Bath Soft Cheese Cheeses
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. For the “Top 100 Washed Rind Cheeses in the World” list until March 17, 2025, 2,695 ratings were recorded, of which 2,119 were recognized by the system as legitimate. 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.