A washed rind cheese is bathed regularly by hand during aging with a bacterial solution to promote ripening and flavor development. Examples of washed rind cheeses include Gruyère, Limburger, Raclette, Butterkäse, Italian-style Fontina, Brick, German (Aged) Brick and Wisconsin originals such as Knight’s Vail, Les Fréres, Pleasant Ridge Reserve and Italico™.

Store washed rind cheese at 40 to 50 degrees Fahrenheit at an elevated humidity of 65 percent. After washed rind cheese is cut, wrap it in waxed or parchment paper and place it in a plastic container pierced with several holes to allow air circulation. If the cheese appears to be drying out, place a clean, slightly damp towel (paper towel is fine) in the bottom of the container to elevate the humidity. If the cheese begins to smell ammoniated, remove it from the container and let it sit uncovered in the refrigerator or on a clean counter. Once the odor is no longer present, rewrap the cheese in clean paper and refrigerate. If the odor persists after 2 to 3 hours, discard the cheese.