A bloomy rind and a washed rind can be also combined on a cheese like Romelia from Saltspring Island, B.C. Natural Rinds: You'll find natural rinds on wheels, such as Comté, Emmenthal or Pecorino.

Milk Pasteurized cow, Holstein Type Washed rind, surface ripened, soft cheese Note This cheese is made with a microbial enzyme (non-animal rennet), thus vegetarian-friendly. Shape 1.3-kilogram wheel ...

WASHED RIND This is a stronger (and smellier) style of cheese. The crust is usually slightly sticky and orange, but the taste is earthy and great. Morbier, Oka, Fleur d’Aunis, Epoisses, Baluchon.

For a firm washed-rind cheese like Gruyère, it may be physically harder to eat the rind because it's hard, but you still can if you'd like.

Besides, it isn't the first washed-rind cheese to carry the pungent Brevibacterium linens microbe. 'We do seem to be good at making things go mouldy,' Mr Stone told MailOnline.

Similar to French Morbier, this semi-soft, washed rind cow’s milk cheese is distinctive for the line of maple ash that runs through it. It was created by master cheesemaker Fritz Kaiser in Noyan ...

Washed-rind cheeses have a long history Diving into the history of washed-rind cheeses, which dates back as far as the 7th century, gives even more insight into how they're made.