A sheep’s brie-type cheese from the Lyon region in France. After a number of washings with brine, which stimulates bacterial growth on the rind of the cheese and starts a ripening process, the cheese-makers allow the bloom that typically results from inoculation of the curds with the pennicillium candidum mold, to take hold. The resulting rind is pinkish red and very velvety (the skin on the antlers of a young deer buck probably come closest to describing its appearance) and gives the cheese its name (red sheep).
The washed rind cheese also helps the cheese develop a bit of a nose especially when allowed to acclimatize at room temperature. The rind, like that of a regular Brie, is perfectly edible. The cheese’s flavor is rich and earthy and sometimes a little meaty.
Recommendation: ensure you leave the cheese enough time to get to temperature and start to run.