Washed-rind square

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

MilkCow

TextureSemi-soft

RegionNorthern monastic valleys

Aging6–10 weeks

What to look for

A supple, slightly sticky rind. A dry, cracked rind means the washing stopped early.

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.