Hard washed rind cheeses such as Gruyere, Comte do not end up being stinky, whereas softer washed rind cheeses such as Reblochon do. I assume this is a result of the higher moisture of the latter but is that it? Is that all there is too it? Just looking for the technical reason why.
Thanks!
You must visit a room where these cheese are aged, I assure you they can stink right up there with the best of them.
The reason they are not stinky when you get them is because they are old, and the rinds have been dried off. SO the stinky bacteria are no longer gassing off, so there is no gas to smell.
Other soft cheeses, you get them while the rinds are still quite active and alive.