Some washed-rind cheeses are also smear-ripened with solutions of bacteria or fungi, most commonly b. linens, Debaryomyces hansenii and/or Geotrichum candidum, which usually gives them a stronger flavour as the cheese matures. In some cases, older cheeses are smeared on young cheeses to transfer the micro-organisms. Many, but not all, of these cheeses have a distinctive pinkish or orange colouring of the exterior. Unlike with other washed-rind cheeses, the washing is done to ensure uniform growth of desired bacteria or fungi and to prevent the growth of undesired moulds.

Notable examples of smear-ripened cheeses include Munster and Port Salut.