Can anyone tell me if a washed or rinsed rind cheese is in the database or what Americans would call this cheese?
(It’s a artisan cheese like a stinky Brie with a yellow rind slightly more salty and a few steps up the taste intensity scale)
You might try the NCCDB Entries for Limbuger or Liederkranz Cheeses in our database. I'm not sure that these are exactly the cheeses that you are eating but will probably be a close approximation based on the description!
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