Randy Chandler
Soft-ripened cheese is a type of cheese that is ripened in a way that makes it soft and gooey, rather than hard and crumbly. It is made by adding moulds and cultures to the curd, which form a rind as the cheese ages. The moulds and cultures are added either before the milk separates into curds and whey, or after the curds have been pressed into shape. The rind acts as a barrier, minimising airflow and keeping the curds moist. This causes the cheese to ripen from the outside in, with the curds closest to the rind ripening first, and those in the middle ripening last. The mould used for soft-ripened cheese is usually Penicillium candidum, camemberti or glaucum, which creates a soft, white or cream-coloured rind. The texture of the cheese is soft or semi-soft, and the flavour is often described as buttery, mushroomy, creamy, grassy or garlicky.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, cultures, salt, and time |
| Shape | Wheel or cylinder |
| Rind | Thin, white or cream-colored, soft, edible, and sometimes a little fuzzy |
| Texture | Soft or semi-soft, often creamy and sometimes runny |
| Flavor | Buttery, mushroomy, creamy, grassy, and/or garlicky |
| Ripening Process | From the outside in, with the rind acting as a skin to minimize airflow and keep the curds moist |
| Ripening Time | At least 3 weeks, depending on taste |
| Storage | Wrapped in wax paper and then plastic wrap, stored in the fridge |
| Serving | Bring to room temperature 1-2 hours before serving, or bake |
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What You'll Learn
- Soft-ripened cheese starts as a clump of curds, pressed into a wheel or cylinder
- The curds are kept humid to accelerate protein breakdown and create softness
- Salt is added to slow rind ripening, improve flavour, and extract whey
- The rind develops as a skin, minimising airflow and keeping the curds moist
- The cheese ripens from the outside in, with the middle ripening last
Soft-ripened cheese starts as a clump of curds, pressed into a wheel or cylinder
The rind is a critical aspect of soft-ripened cheese development. It acts as a skin, reducing airflow and maintaining moisture within the curds. This causes the cheese to ripen from the outside in, with the curds closest to the rind maturing first, and the centre curds ripening last. The rind also contributes to the creamy texture and flavour of the cheese.
The type of rind on a soft-ripened cheese is typically thin, white or cream-coloured, soft, and edible. It is formed by the growth of mould (Penicillium candidum, camemberti, or glaucum) added to the milk or sprayed over the wheel of cheese. This mould also aids in the external-in ripening process. The rind of a soft-ripened cheese is often flavourless, but an overly ripe cheese may develop an ammonia aroma and flavour, indicating it has passed its prime.
The texture of a soft-ripened cheese is soft or semi-soft, sometimes runny, and described as creamy and buttery. The flavour is often characterised as mushroomy, earthy, buttery, creamy, grassy, or garlicky, and it strengthens as the cheese matures. Soft-ripened cheeses are distinct from hard and pressed cheeses, which are matured until they achieve a harder texture.
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The curds are kept humid to accelerate protein breakdown and create softness
Soft-ripened cheese starts as a clump of curds that are pressed into a wheel or cylinder shape and drained of excess moisture. The curds are then kept humid to accelerate protein breakdown and create a soft texture. This is distinct from the process for hard or pressed cheese, which are matured until they get a harder texture or are put in a cheese press to remove moisture and harden.
The humidity of the curds in soft-ripened cheese allows for the rapid development of rind yeasts like Geotrichum Candidum, which is the white mold found on the outside of these cheeses. This mold creates the soft, white, and sometimes fuzzy rind that is characteristic of soft-ripened cheese. The rind acts as a barrier, minimising airflow and keeping the curds inside moist.
The rind also plays a crucial role in the ripening process. Soft-ripened cheeses age from the outside in, meaning that the curds closest to the rind ripen first, while the centre of the cheese is the last to ripen. This results in a creamy texture and a bloomy rind.
To maintain the humidity of the curds, they are either cut into very large cubes or directly ladled. For example, Camembert cheese is ladled five times with a pause between each ladle. Salt is also added to the curds, which helps to slow down the rind ripening, extract more whey, and improve the flavour of the cheese.
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Salt is added to slow rind ripening, improve flavour, and extract whey
Salt is added to soft-ripened cheese to slow down the rind ripening, improve flavour, and extract whey. Soft-ripened cheese starts its life as a clump of cheese curds pressed into a wheel or cylinder and drained of excess moisture (whey) over a few days. The curd must be kept humid to accelerate protein breakdown and give the cheese its softness. To keep more whey in the curd, it is cut into large cubes or directly ladled. Salt is added to slow down the ripening of the rind, which acts like a skin, minimising airflow and keeping the curds moist. This also helps to extract more whey and improves the flavour of the cheese.
The rind is integral to the development of soft-ripened cheese. It is formed as the cheese ages, and the mould creates a soft, white, and sometimes fuzzy rind. The mould helps the cheese ripen from the outside in, with the cheese closest to the rind ripening first, and the middle ripening last. The rind also acts as a barrier, minimising airflow and keeping the curds moist.
Soft-ripened cheeses are distinct from hard and pressed cheeses, which are matured until they have a harder texture or are forced to harden by removing moisture. Notable examples of soft-ripened cheeses include Brie, Camembert, and Saint André, which are known for their creamy texture and bloomy rind. These cheeses are typically made from cow's milk, but other types of milk can also be used.
The salt added to soft-ripened cheese plays a crucial role in slowing the rind ripening, improving flavour, and extracting whey. This process helps to develop the characteristic creamy texture and flavour of these cheeses.
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The rind develops as a skin, minimising airflow and keeping the curds moist
Soft-ripened cheese starts as a clump of curds, which are pressed into a wheel or cylinder shape and drained of excess moisture. This process takes a couple of days. Once the curds have been pressed into shape, the cheese will begin to age and develop a rind.
The rind is integral to the development of soft-ripened cheese. As the cheese ages, the rind acts as a skin, minimising airflow and keeping the curds moist. This causes the cheese to ripen from the outside in, with the curds closest to the rind ripening first, and the curds in the middle ripening last.
The rind of a soft-ripened cheese is thin, white or cream-coloured, soft, and edible. It is created by the addition of mould (Penicillium candidum, camemberti, or glaucum) to the milk or by spraying it over the cheese wheel. This mould also helps the cheese ripen from the outside in.
Soft-ripened cheeses are distinct from hard and pressed cheeses, which are matured until they have a harder texture or are put in a cheese press to remove moisture and harden. Notable examples of soft-ripened cheeses include Brie, Camembert, and Saint André, which are known for their creamy textures and earthy flavours.
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The cheese ripens from the outside in, with the middle ripening last
Soft-ripened cheeses are defined by their soft, creamy texture and bloomy rind. They are ripened just enough to let the rind mature, while the paste stays creamy. The rind is soft, thin, and edible, and is often white or cream-coloured. It is sometimes flavourless, but can also have a mushroomy or earthy flavour.
The ripening process for soft-ripened cheeses is unique. The cheese ripens from the outside in, with the middle ripening last. This is because the rind acts as a barrier, minimising airflow and keeping the curds moist. The curds closest to the rind ripen first, while those in the middle ripen more slowly. This means that when you cut into a wheel of soft-ripened cheese, you'll find that the outside is softer and riper, while the middle is firmer and less ripe.
The mould that creates the rind is added to the milk or sprayed over the wheel of cheese. This mould (Penicillium candidum, camemberti, or glaucum) is what gives the cheese its distinctive soft, white rind and helps the cheese to ripen from the outside in.
Once a wheel of soft-ripened cheese has been cut into, it no longer continues to ripen. This is different from some other types of cheese, such as washed-rind cheeses, which are either bathed or washed in brine to introduce additional cultures and bacteria, resulting in a stronger flavour and a more pungent aroma.
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Frequently asked questions
Soft-ripened cheese has a creamy texture and a bloomy rind. The rind is thin, white or cream-coloured, soft, edible and sometimes a little fuzzy. The texture of the cheese is soft or semi-soft, often creamy and sometimes runny. The flavour is typically described as buttery, mushroomy, creamy, grassy and/or garlicky.
Soft-ripened cheese is made from milk, cultures, salt and time. The curds are pressed into a specific shape, usually a wheel or cylinder, and drained of all excess moisture (whey) over a couple of days. The curds are then covered in salt, which slows down the rind ripening and helps extract more whey. The cheese is then left to age, ripening from the outside in.
According to cheese experts, it takes a long time for cheese to go bad, and some people enjoy the "funky flavour profile" of older cheese. However, if you open your soft-ripened cheese and it has a strong aroma of ammonia, it has probably gone past its prime.
