Washed-rind

Brine or a brine-and-culture wash on the outside every few days. Orange, tacky, and louder than it tastes.

Washed two or three times a week until the rind turns orange and tacky. Smells far more assertive than it tastes.

A larger washed format that holds its shape for months. The paste goes translucent at the edge as it ages.

Sheep milk under a washed rind: fattier paste, so the wash reads as savory rather than barnyard.