If history is to be believed our beloved stinky washed rind cheeses were created by an overzealous monk who just wanted to clean the mould off some ripening brie. This happy accident led to the stinky cheeses we know and love today—including the Cider Washed Rind from Nimbin Valley Dairy.
The Cider Washed Rind hides an unctuous, oozy central paste hugged by the pungent rind that has soaked up the flavours and bacteria from the cider wash. What’s left is an extremely creamy and soft cheese, with a ripe, butter-rich centre that has a yeasty-sweet apple scent on the nose. Nimbin Valley Dairy—you’ve done it again! An incredible stinky cheese, both on the nose and on the palate.
Nimbin Valley Dairy’s Cider Washed Rind strikes that beautiful balance between appley fruitiness and stinky funk. In fact, the apple cider scent comes in strongly on the nose but is belied by the far more complicated taste.
In the mouth (and on the tastebuds!) this cow’s milk cheese’s inherent fruit-forward flavour is elevated with the herbaceous tarragon tones, and notes of ginger and pear that are delicate but complex. Trust us—you’ll want to get this in your mouth!
STINKY FACT OF THE DAY...
The stinkiest cheese in the world is believed to be Epoisse de Bourgogne—a French cheese from Burgundy. Aged six weeks in brandy and brine, it’s smell is so pungent that it was once banned on Paris’ public transportation. But don’t let the smell put you off. If you get a chance to try this incroyable cheese, grab a bottle of Sauternes and settle down for an amazing food adventure (you know we would!).