Crossword Clue Conquered: A Deep Dive into Red-Coated Cheeses
Welcome, fellow crossword aficionados! Today, we’re not just scratching our heads over cryptic clues and obscure vocabulary. We’re embarking on a flavorful journey, a cheesy escapade inspired by a recent head-scratcher: “Red-coated cheeses.”
This seemingly simple clue opens the door to a world of vibrant hues and distinct tastes. Forget the ubiquitous cheddar and the mellow mozzarella, we’re delving into the realm of cheeses adorned with striking red rinds. But why red? And what does this vibrant outer layer contribute to the overall cheese experience?
The answer, as often is the case with artisan cheeses, lies in the science of aging and the art of flavor development. That signature red hue is often the result of
b. linens
, a specific type of bacteria thriving in humid, salty environments. These bacteria, scientifically known as
Brevibacterium linens
, are not just about aesthetics; they’re key players in the cheese’s character.
As the cheese matures, cheesemakers diligently wash the rind with a brine solution, fostering the growth of these
b. linens
. This washing process not only encourages the bacteria’s proliferation but also distributes moisture and salt across the surface, creating a unique microclimate.
The magic, however, doesn’t stop at the surface. The
b. linens
produce enzymes that break down proteins and fats within the cheese. This enzymatic activity generates a complex array of flavor compounds, contributing to the cheese’s characteristic aroma and taste profile. Think savory, pungent, and sometimes even slightly stinky – in the best possible way, of course!
The red rind itself becomes a textural element, often firmer and more pronounced than the cheese’s interior. Some cheese lovers savor the rind, embracing the intensified flavors it offers, while others prefer to peel it away, enjoying the milder, creamier core.
Beyond the
b. linens
, other factors can contribute to a cheese’s red rind. Annatto, a natural food coloring derived from the seeds of the achiote tree, is sometimes added to the brine. Annatto imparts a vibrant orange-red hue and a subtle, earthy flavor. The intensity of the color can vary depending on the amount of annatto used, ranging from a delicate blush to a deep, fiery red.
Furthermore, certain aging techniques, like wrapping cheeses in leaves or cloths soaked in wine or spirits, can also result in a reddish or brownish rind. These techniques impart not only color but also additional layers of flavor and aroma, reflecting the terroir and the cheesemaker’s unique artistry.
So, next time you encounter a “Red-coated cheeses” clue in your crossword puzzle, remember the fascinating story behind that vibrant rind. Think of the
b. linens
, the brine washes, and the cheesemaker’s dedication to crafting a complex and flavorful creation. It’s a reminder that even the most seemingly simple clues can unlock a world of knowledge and appreciation for the culinary arts. It’s a fascinating world out there and even more so for red cheeses. Happy puzzling (and tasting!).
Available Answers:
EDAMS.
Last seen on the crossword puzzle: Washington Post Crossword -Sunday’s Daily By Joe Rodini / Ed. Patti Varol