Bloomy rind cheeses wear a soft, white, velvety coat. The coat is a mold, and it is what makes the cheese ripen into something creamy.
How it is made
Cheesemakers add a mold, usually Penicillium candidum (some also use Geotrichum), to the milk or spray it on the surface of young cheese. As the cheese ripens, the mold grows into a white rind and softens the paste from the outside in, so older cheeses are runnier near the rind.
What to expect
A mushroomy, buttery, creamy cheese. Triple-crèmes are the richest, with extra cream added to the milk. The rind is edible, and most people eat it; see Can I eat the rind of cheese?. A strong ammonia smell means the cheese is overripe (why Brie smells like ammonia).
Cheeses to try
- Brie
- Camembert
- Brie vs Camembert
- Truffle Tremor
- Robiola Oro
- Robiola Bosina
- Tomino Boscaiolo
- Triple-crèmes such as Brillat-Savarin
Want to bake one? See Can you bake Brie or Camembert?.