Frederic Melton
Bloomy rind cheeses, also known as surface-ripened, mould-ripened, or soft-ripened cheeses, are made with the help of moulds like Penicillium candidum and Penicillium camemberti, and sometimes yeast or yeast-like fungi. The moulds are usually introduced in powder form to milk during the cheesemaking process, but they can also be added to the curd after coagulation or misted onto the surface of formed cheeses before ageing. The moulds break down the fats and proteins in the cheese, resulting in a creamy to runny texture and an earthy, mushroomy flavour. Bloomy rind cheeses are typically aged for only a few weeks, during which they develop a fluffy, white blooming rind that is usually edible. They are best paired with white or medium-bodied red wines and should be allowed to come to room temperature before serving.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft |
| Rind Colour | White with brownish veins |
| Rind Consistency | Fluffy, velvety, downy |
| Rind Composition | Yeast, mold (Penicillium candidum, Penicillium camemberti), fungus (Geotrichum candidum) |
| Flavor | Buttery, creamy, mushroomy, tangy, savory |
| Texture | Chalky, creamy, spoonable |
| Milk Type | Cow, sheep, goat |
| Rind Development | The rind develops during the short aging period of a few weeks |
| Storage | Should be wrapped in cheese paper, wax paper, or parchment paper and stored in the refrigerator |
| Serving | Should be brought to room temperature before serving |
| Pairing | Pairs well with baguette slices, mild crackers, white and medium-bodied red wines |
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What You'll Learn
The moulding process
The moulds and yeasts work by breaking down the fats and proteins in the cheese, leading to the development of a creamy to runny texture over time. This process is faster in cheeses with a higher moisture content. The moulds and yeasts also contribute to the flavour of the cheese, which can range from mild and lactic to buttery and creamy, with notes of mushrooms, grass-fed butter, or yeast.
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The ingredients
Bloomy rind cheeses are made from any type of milk—cow, sheep, or goat. The best bloomy rind cheeses are made with raw milk, which gives them a more complex and intense flavor, as well as probiotic qualities. The milk is then filtered using ultrafiltration, which removes the water from the solids. This results in a higher protein and calcium content compared to cheeses where the curds are drained.
The moulds that give bloomy rind cheeses their distinctive character are usually Penicillium candidum, Penicillium camemberti, and Geotrichum candidum. These moulds are introduced in powder form to the milk during the cheesemaking process. Alternatively, they may be added to the curd after coagulation or misted onto the surface of formed cheeses before aging.
The moulds grow on the outside of the cheese, giving it a white, downy rind. This rind is soft and fluffy, sometimes with brownish veins, and is edible. The moulds break down the fats and proteins in the cheese, resulting in a creamy to runny texture. The moisture content of the cheese affects the development of the rind and the breakdown of the interior. Shorter, squatter cheeses with a high moisture content will have a gooey, spreadable interior with a slower rind development. On the other hand, taller, denser cheeses with less moisture will have a slower breakdown of the interior and a faster rind development.
Bloomy rind cheeses are usually aged for only a few weeks and are best wrapped in cheese paper, wax paper, or parchment paper. They should be stored in the refrigerator and removed 30 minutes to two hours before serving to allow them to come to room temperature.
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The history
Over time, cheesemakers refined their techniques, and by the 18th century, the art of cheesemaking had progressed significantly. Legend attributes the invention of Camembert, a well-known bloomy-rind cheese, to Marie Harel in 1791. However, the precise origin of bloomy rind cheeses remains speculative. Some theories suggest that the bacteria responsible for the bloomy rind may have come from the buildings where cheese was made, the caves where it was stored, or even introduced by individuals involved in the manufacturing process.
The Middle Ages marked a significant period in the development of bloomy rind cheeses. People during this era were accustomed to moulds growing on their cheese after a few days. However, they discovered that certain moulds enhanced the flavour and texture of the cheese rather than spoiling it. This gradual process of experimentation and discovery led to the increasing popularity of bloomy rind cheeses.
Today, bloomy rind cheeses are produced worldwide and are no longer limited to France. Countries like the United States and Italy have joined the ranks of renowned bloomy rind cheese producers. This expansion showcases the global appeal and versatility of this cheese style.
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The flavour and texture
Bloomy rind cheeses are known for their soft, creamy textures and buttery, creamy flavours. They are usually aged for a few weeks and are often described as having "mild and lactic" flavours that may resemble onion or mushroom. The shorter, squatter cheeses with a high moisture content will have a more spreadable texture and a stronger flavour, while the taller, denser cheeses with less moisture will be denser and have a less developed rind.
The ageing process of bloomy rind cheeses is relatively short, typically lasting only a few weeks. During this time, the cheeses develop a snowy, "blooming" rind, which is usually edible and contributes to the overall flavour and texture of the cheese. The rind is primarily composed of moulds, such as geotrichum candidum and penicillium candidum, and sometimes yeast. These moulds break down the fats and proteins in the cheese, leading to the characteristic creamy texture and flavour of bloomy rind cheeses.
The flavour of bloomy rind cheeses can vary from mild and tangy to more assertive and savoury. They often exhibit buttery, creamy, and mushroomy notes, with some even having a slightly damp hay-like aroma. The specific flavour will depend on the type of milk used, the region where the cheese is produced, and the particular moulds and bacteria present during the ageing process.
When it comes to pairing bloomy rind cheeses with beverages, they often go well with white and medium-bodied red wines. If the cheese is richer and creamier, with flavours of grass-fed butter, it can be paired with a sparkling white or white wine. For older, spreadable cheeses with more assertive flavours, a juicy berry pinot noir is a good choice. Additionally, it is recommended to let the cheese come to room temperature before serving to fully appreciate its flavour and texture.
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How to store and serve
Storing and serving bloomy rind cheese is a delicate process. The high moisture content of these cheeses means they will only keep in your fridge for a maximum of two weeks, unless the cheese is fully ripe when you buy it. To store bloomy rind cheese, wrap it in cheese paper, wax paper, or parchment paper and place it in the refrigerator.
It is recommended to remove the cheese from the refrigerator 30 minutes to an hour or two before serving to allow it to come to room temperature. This is said to vastly improve the experience. The rind is edible and is said to be full of flavour, so it is recommended to serve the cheese with the rind.
When serving bloomy rind cheese, it is best paired with baguette slices or mild crackers, such as water crackers, so the flavours of the cheese are not overwhelmed and can be fully appreciated. In terms of beverages, bloomy rind cheese pairs well with white and medium-bodied red wines. If the cheese is rich and creamy, with notes of grass-fed butter, it is recommended to pair it with a sparkling white or white wine. If the cheese is older, with a stronger flavour and spreadable texture, a juicy berry pinot noir is a good choice.
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Frequently asked questions
Bloomy rind cheese is a soft cheese that has a white skin on it (sometimes with brownish veins). It is often referred to as surface-ripened, mold-ripened, or soft-ripened cheese.
The bloomy rind is predominantly made up of Geotrichum candidum and Penicillium candidum moulds. The rind is soft, fluffy, and white in colour.
The cheese is aged for a few weeks, during which time it develops a snowy "blooming" rind. The moulds look fluffy like young kittens' fur during the ripening process.
Some classic examples of bloomy rind cheeses are Brie de Meaux, Camembert de Normandie, Delices des Cremiers, Baron Bigod, and Paddy’s Mile Stone.
Bloomy rind cheeses are known for their buttery, creamy, and mushroomy flavours. They can also exhibit mild and tangy or more assertive savoury flavours, depending on the style.
