Bossa has an edible rind that is washed with brine as it ages. Washing the rind develops Bossa's color, which ranges from cream to orange, and gives the cheese its distinctive flavor and aroma.
Its texture is firm but becomes softer and develps a lovely creamy texture as it ripens. Washed rind cheeses like Bossa—sometimes lovingly called "stinky cheeses" by cheese enthusiasts—are highly prized across Europe and are becoming more popular in the US.
We age our Bossa for at least six weeks; it reaches its peak at about 10-12 weeks. Bossa was recognized for outstanding flavor and quality at the prestigious American Cheese Society competition in 2009.