Red-smear cheeses are cheeses that developed a special kind of bacteria because they were smeared with salty water. See below at

http://www.flair-flow.com/consumer-docs/ffe44601.html


"Europe enjoys a rich variety of cheeses. For us European each of them is a treasure and a heritage. But still nowadays some are a mystery. Smear ripened cheese varieties (Gruyère, Tilsit, Danbo, Appenzell, Limburg, Romadour) are a good illustration of our ignorance.

For decades, the smear cheese-making process has remained unchanged: producers repeat the same practices to perpetuate the tradition. The ripening period is the most important step of the process: it is when the cheese acquires its taste. This period lasts for several weeks, during which the cheese is repeatedly smeared with salty water. A specific microflora develops on its surface: it is called " Red-Smear " and it is responsible for the typical colour and the unique aroma of this variety of cheese. Traditionally, growth of the surface microflora is initiated with the help of mature cheeses, which release part of their surface microflora into the smear tank. "

So, it's it isn't only ONE cheese, like Danish Blue, but a whole gamut of cheeses.