Into what type of liquid are cheeses dipped repeatedly in order to produce what is referred to as a washed rind?

The process of creating a washed rind cheese involves repeatedly dipping or washing the cheese in a brine solution. This brine solution is typically made of water mixed with a significant amount of salt, which helps to draw out moisture from the cheese while also allowing certain bacteria and molds to thrive on the rind. This treatment not only contributes to the flavor profile and aroma of the cheese but also promotes the development of a distinctive, often pungent, washed rind.

The use of a brine solution is essential because it enhances the surface characteristics of the cheese, creating a moist environment that is conducive to the growth of specific microorganisms. These microorganisms contribute to the unique sensory qualities of washed rind cheeses, such as their texture and flavor, distinguishing them from other cheese types.

While milk, wine, and water might play roles in various cheese-making processes, they do not create the distinctive features associated with washed rind cheeses like a brine solution does.