Washed-Rind and Smear-Ripened Guidelines- by Scotland's James Alldridge

[Cheese Head]

Isle of Mull Dairy's website has nice section on making cheese and a page of guidelines for making Washed-Rind and Smear-Ripened cheeses by very experienced James Alldridge.

Pages also posted in Library.

[Zoey]

Nice link John, thanks.

I'd love to try smear-ripened cheeses, but this phrase caught my attention:

"Contamination, is the answer. Washing the cheese with anything other than a sterile liquid is likely to introduce pathogenic bacterium such as Listeria monocytogenes.... and you kill off your customers."

Do you think this should be taken literally and concluded that in my home-kitchen-environment i'm probably just gonna get lethal cheese?

Doesn't sound really appealing to me, but well... I've understood listeria doesn't kill healthy people that easily so why not just try :)