Patrick Oconnell
Bloomy rind cheeses are a beloved category of specialty cheese, known for their soft, creamy textures and buttery flavours. They are characterised by a velvety white rind, which is formed by yeast and/or mould, such as Penicillium camemberti. This family of cheese, which includes favourites like Brie and Camembert, can be served in a variety of ways, depending on personal preference. While some people choose to eat the rind, others may find it distracting from the flavour of the cheese. When serving bloomy rind cheeses, it is recommended to consider the firmness and thickness of the cheese, as these factors will impact how the cheese melts and its overall presentation.
| Characteristics | Values |
|---|---|
| Appearance | Covered with a white, downy rind |
| Texture | Soft, creamy, velvety, gooey, chalky, cakey, spoonable |
| Flavor | Buttery, savory, tangy, mushroomy, earthy |
| Aroma | Aromatic |
| Edibility of rind | Yes, but depends on personal preference |
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What You'll Learn
Should you eat the rind?
When it comes to bloomy rind cheese, opinions vary on whether or not to eat the rind. Some people consider it a delicacy, believing that it adds texture and a mushroomy flavour to the cheese. Others find that it improves the overall taste of the cheese. However, some people find that the rind distracts from the flavour of the cheese, and prefer not to eat it. Ultimately, it comes down to personal preference.
The rind on a bloomy cheese is formed by microbes like mould, bacteria, and yeast, which develop on the outside of the cheese. This process breaks down the fats and proteins in the cheese, contributing to its flavour and texture. The rind also facilitates the ripening process, which further enhances the cheese's inherent flavour and texture.
It's worth noting that not all cheese rinds are edible. In general, if a cheese rind is wax-coated or too hard to chew, it's best not to eat it. However, some hard rinds, like that of Parmigiano Reggiano, can be used in cooking to add flavour to soups and stews.
When it comes to bloomy rind cheeses, the soft white mould rind is intended to be eaten. Examples of bloomy rind cheeses include Brie, Camembert, Robiola, and Crottin goat cheese. These cheeses have a rind that is safe and tasty to eat, adding a unique flavour and texture to the cheese experience.
So, should you eat the rind on bloomy rind cheese? The answer is: it's up to you! If you enjoy the flavour and texture that the rind adds, go for it. If you prefer your cheese without the rind, feel free to leave it behind. As with many things in life, personal preference plays a significant role in deciding whether or not to eat the rind on bloomy rind cheese.
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How does it taste?
Bloomy rind cheeses are known for their soft, creamy textures and buttery, tangy, or earthy flavours. They are often described as having a "mushroomy" taste. The rind is edible and is said to be the most flavourful part of the cheese. The rind can also be gooey or chalky, depending on the style of cheese.
The flavour of bloomy rind cheese is influenced by its height and density (water content). Shorter, squatter cheeses with a high moisture content will have a more gooey texture and stronger, earthier flavours. On the other hand, taller, denser cheeses with less moisture will have a drier texture and more subtle flavours.
The flavour of bloomy rind cheese also depends on the type of milk used and the region in which it is produced. For example, Humboldt Fog, an American goat milk cheese, is described as having a "clean, lemony flavour and tangy finish". French Crottin, on the other hand, is said to have a more earthy flavour.
In addition to the cheese itself, the rind also contributes to the overall flavour of the cheese. The rind is formed by a mix of mould and fungus, which breaks down the fats and proteins in the cheese during aging, resulting in a complex, flavourful, and aromatic cheese.
Finally, the seasonality of the milk and the specific techniques used by the cheesemaker will also influence the taste of bloomy rind cheese. For example, O' My Heart, a cow's milk cheese made in the spring, is described as "luxurious", while Thin Red Line, a cheese made with smoked paprika, is described as "bright and zippy".
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What does it look like?
When it comes to bloomy rind cheese, the rind is a key part of its identity and overall sensory experience. So, what does it look like?
The bloomy rind is typically a velvety white colour, and it gets its distinctive appearance from a mix of mould and/or yeast. This rind is often a combination of penicillium candidum, a fluffy white-coloured mould, and geotrichum candidum, a squiggly cream-coloured fungus. As the cheese ages, the rind continues to develop, and its texture can range from chalky to creamy, and even spoonable.
The appearance of the rind is not just aesthetically pleasing but also serves a functional purpose. It protects the cheese and facilitates the ripening process, contributing to the cheese's flavour and texture. This ripening process can vary depending on the height, density, and water content of the cheese.
While the rind is generally white, some bloomy rind cheeses, like washed rinds, can develop a sticky, orange hue with a subtle crunch from light crystallisation on the rind.
Whether or not to eat the rind is a matter of personal preference. Some people enjoy the added flavour and textural contrast it brings, while others prefer to stick to the cheese itself. Ultimately, the decision to eat the rind of a bloomy cheese comes down to individual taste.
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How is it made?
Bloomy rind cheese, also known as Brie or Camembert, is believed to have originated in the cellars of Normandy, France. Before refrigeration, wives would transform soured raw milk into small discs of salted cheese, which would be stored in cool cellars. The highly acidic curd attracted the region's moulds and fungus, resulting in what we now know as Camembert.
Today, bloomy rind cheeses are made by inoculating the milk with moulds and yeasts during the cheesemaking process. This can be done by adding them in powder form to milk, adding them to the curd after coagulation, or misting them onto the surface of formed cheeses prior to ageing. The moulds used are often penicillium candidum (fluffy white-coloured mould) and geotrichum candidum (squiggly cream-coloured fungus).
The milk used in the cheesemaking process has its solids filtered out from its water prior to cheesemaking, resulting in a higher protein and calcium content. This process also contributes to the cheese's smearability and the thinness of its rind.
Bloomy rind cheeses can be made with any type of milk, such as cow, goat, or sheep milk. They can also be made with a combination of milks, such as the Italian Robiola tre latti, which uses cow, goat, and sheep milk.
The ripening process of bloomy rind cheese depends on the height and density of the cheese. Shorter, squatter cheeses with a high moisture content will break down into a spreadable, gooey texture with earthy and mushroomy flavours. Taller, denser cheeses with less moisture will become even denser, and the rind's development will slow down.
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What are some popular varieties?
Some of the most popular varieties of bloomy rind cheese include Brie, Camembert, and crottin goat cheese. Brie is a type of cheese that is prone to developing a bloomy rind, and the same goes for Camembert, which is said to have originated in the cellars of Normandy, France. Shorter, squatter bloomy rind cheeses with a high moisture content, such as Camembert, will continue to break down and become spreadable and gooey, with earthy and mushroomy flavours. Brie and Camembert are widely available and are beloved by many.
Crottin, a goat cheese from France, is another popular bloomy rind variety. It is a taller, denser cheese with less moisture, which will become even denser as it loses its water weight. Robiola tre latti, made in Italy from three types of milk (cow, goat, and sheep), is another bloomy rind cheese that is made in a similar way.
Other varieties of bloomy rind cheese include Chabichou du Poitou, Humboldt Fog, and Capriole's Piper Pyramid Cheese. Bloomy rind cheeses can be made with any type of milk and are produced all over the world.
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Frequently asked questions
Bloomy rind cheese, also known as surface-ripened, mold-ripened, or soft-ripened cheese, is a family of cheese that originated in France. It is covered with a white, downy rind, which is often a mix of penicillium candidum (fluffy white-colored mold) and geotrichum candidum (squiggly cream-colored fungus). Popular examples include brie and camembert.
This is a matter of personal preference. Rinds are formed naturally or by the cheesemaker and are there to protect the cheese and sometimes to flavour it. They provide a textural contrast to the cheese. If you're unsure, try the rind and see if you like it.
Some popular bloomy rind cheeses include brie, camembert, Moses Sleeper, and Nancy's Camembert. Bloomy rind cheeses can be made with any type of milk, such as the crottin goat cheese from France or the robiola tre latti (made with cow, goat, and sheep milk) from Italy.
Bloomy rind cheeses can be chalky or creamy, and exhibit mild and tangy or more assertive savoury flavours. They are best enjoyed on their own, as they are delicate and can melt quickly.
