What is Bloomy Rind Cheese?

Bloomy rind cheeses are soft-ripened cheeses with a white, fuzzy exterior that develops during the aging process.

These cheeses get their name from the growth of edible mold on their surface, which creates a distinctive "bloom" of white fuzz. Popular examples include Brie and Camembert.

The mold used in bloomy rind cheeses is typically Penicillium camemberti (Penicillium candidum). This mold gives the rind its characteristic appearance and contributes to the cheese's flavor development.

Bloomy rind cheeses are known for their creamy, sometimes runny interiors and mild, earthy flavors. They can range from delicate and buttery to more robust and complex, depending on the specific variety and aging process.

Understanding Bloomy Rind

Bloomy rind cheese is a type of soft cheese known for its white, fuzzy exterior. This unique rind forms as the cheese ages, creating a distinct appearance and flavor.

The bloomy rind develops from specific molds added during the cheesemaking process. Penicillium camemberti is the common mold used to create the rind.

These molds grow on the cheese's surface, forming a thin, edible layer. As they develop, they break down proteins and fats in the cheese, contributing to its creamy texture and complex flavors.

Another mold often used in bloomy rind cheese production is Geotrichum candidum. This mold helps create a wrinkled texture on the rind and adds to the cheese's aroma.

The white rind is not only edible but also an essential part of the cheese's character. It provides a contrast in texture and taste to the soft interior.

Bloomy rind cheeses typically have a mild, earthy flavor when young. As they age, they develop stronger, more complex tastes and aromas.

Some popular examples of bloomy rind cheeses include:

• Brie
• Camembert
• Chaource
• Triple crème varieties

These cheeses are often enjoyed at room temperature to fully appreciate their flavors and textures.

Historical Context

Bloomy rind cheeses have a rich history in France. These soft cheeses, with their distinctive white mold exteriors, originated in specific regions and became popular varieties enjoyed worldwide.

Origins in France

Bloomy rind cheeses first appeared in northern France. The Normandy region played a key role in their development. Farmers there used local milk to create soft cheeses with edible rinds.

The white mold on these cheeses comes from Penicillium camemberti (Penicillium candidum). This mold gives the rind its fuzzy appearance and unique flavor. It also helps ripen the cheese from the outside in.

Monks in medieval France likely first refined and popularized these cheeses. They refined cheesemaking techniques in their monasteries. Over time, the methods spread to local farmers.

Popular Varieties

Several famous French cheeses fall into the bloomy rind category:

• Brie de Meaux: A creamy cow's milk cheese from the Île-de-France region
• Brie de Melun: Smaller and stronger-flavored than Brie de Meaux
• Camembert de Normandie: A soft, earthy cheese from Normandy
• Coulommiers: Similar to Brie but smaller and thicker

These cheeses gained popularity beyond France in the 20th century. Brie and Camembert became well-known internationally. Their distinctive look and flavor appealed to cheese lovers worldwide.

Today, cheesemakers produce bloomy rind varieties globally. However, the French originals remain prized for their quality and tradition.

Characteristics of Bloomy Rind Cheeses

Bloomy rind cheeses have distinct features that set them apart. They are known for their soft textures and unique flavors that develop as they ripen.

Creations and Textural Profile

Bloomy rind cheeses have a soft, creamy texture that becomes more pronounced as they age. The rind is edible and covered in a white, fluffy mold. This mold breaks down the cheese from the outside in, creating a layer called the creamline.

The creamline is softer than the center and grows thicker over time. Young bloomy rind cheeses have a firm, chalky center. As they ripen, the center becomes creamier and more spreadable.

Cheesemakers can shape these cheeses into various forms. Common shapes include rounds, hearts, and pyramids. The rind's appearance may range from wrinkly to smooth, depending on the cheese variety and aging process.

Flavor Profile

Bloomy rind cheeses offer delicate flavors that become more complex as they age. Young cheeses have a mild, slightly tangy taste with hints of mushroom from the rind. As they ripen, they develop stronger, earthier flavors.

The taste can vary based on the milk used and production methods. Cow's milk versions tend to be buttery and sweet. Meanwhile, goat's milk varieties often have a tangier, more mineral flavor.

Some bloomy rind cheeses have added flavors. Cheesemakers might coat them in herbs or ash, or add truffles for extra depth. These additions complement the cheese's natural taste and create unique flavor combinations.

Iconic Varieties

Bloomy rind cheeses come in many famous varieties. These cheeses are known for their soft textures and rich flavors.

Brie and Its Types

Brie is one of the most well-known bloomy rind cheeses. It has a pale color and creamy texture. Brie comes in several types:

• Brie de Meaux: The original Brie, made near Paris
• Brie de Melun: Smaller and stronger flavored
• Triple crème: Extra creamy with added cream
• Double-crème: Rich but less creamy than triple crème

Brie ripens from the outside in. As it ages, the center becomes softer. The taste can range from mild to strong, depending on the variety and age.

Camembert and Its Cousins

Camembert is another iconic bloomy rind cheese. It's smaller and more intense than Brie. Camembert has a stronger smell and earthier flavor.

Some Camembert-style cheeses include:

• Camembert de Normandie: The original French version
• Crottin de Chavignol: A small, aged goat cheese

These cheeses have a white rind and creamy interior. They get softer and stronger as they ripen.

Innovative American Types

American cheesemakers have created their own bloomy rind varieties. These cheeses often mix traditional methods with new ideas.

Some standout American bloomy rind cheeses are:

• Mt. Tam: A rich, buttery cheese from Cowgirl Creamery
• Humboldt Fog: A goat cheese with a line of ash in the center
• Green Hill: A Camembert-style cheese from Sweet Grass Dairy
• Moses Sleeper: An American take on Camembert

American versions can be made from cow, goat, or sheep milk. They range from mild to bold in flavor. Many use local ingredients or special aging techniques to create unique tastes.

Production and Maturation

Bloomy rind cheese starts with fresh milk. Cheesemakers add starter cultures and rennet to form curds. They cut the curds and drain the whey.

Next, they scoop the curds into molds. The cheese drains more as it sits. Cheesemakers flip the molds to help the cheese drain evenly.

After draining, they remove the cheese from the molds. They sprinkle special mold spores on the surface. These spores grow into the white rind.

The cheese then goes to aging rooms. These rooms have cool temperatures and high humidity. The mold grows and the cheese ripens from the outside in.

Ripening takes about 4-6 weeks for most bloomy rind cheeses. Some ripen faster due to extra cream added before aging.

During aging, enzymes break down proteins and fats. This creates the soft, creamy texture and complex flavors. The rind also develops its signature taste and appearance.

Cheesemakers carefully monitor the aging process. They control temperature, humidity, and airflow to ensure proper ripening. When ready, the cheese has a white, fluffy rind and a creamy interior.

Serving and Pairing Bloomy Rind Cheeses

Bloomy rind cheeses shine when served properly and paired with complementary foods and drinks. The right presentation and pairings can enhance the flavors and textures of these creamy, delicate cheeses.

How to Serve

Bloomy rind cheeses taste best at room temperature.

Take them out of the fridge 30-60 minutes before serving. This allows their flavors and aromas to develop fully.

For a cheese plate, arrange 3-5 different cheeses, including a bloomy rind variety.

Cut soft cheeses into wedges or leave them whole for guests to slice themselves.

Baked brie is a popular way to serve bloomy rind cheese warm.

Wrap a wheel in puff pastry and bake until golden. Serve with crackers or bread for dipping.

A simple cheese board might include:

• 1-2 bloomy rind cheeses
• Crackers or sliced baguette
• Fresh or dried fruit
• Nuts
• Honey or preserves

Pairing Options

Bloomy rind cheeses pair well with light, crisp wines.

Sparkling wine and Champagne are classic choices. Their bubbles help cleanse the palate between bites of rich cheese.

Light red wines like Pinot Noir also complement these cheeses nicely.

The wine's acidity balances the cheese's creaminess.

For food pairings, try:

• Fresh berries
• Toasted nuts
• Honey drizzled over the cheese
• Fig or apricot preserves

Truffle Tremor, a bloomy rind goat cheese with truffles, pairs especially well with sparkling wine and honey.

Its earthy flavors contrast nicely with sweet accompaniments.

Avoid strong, pungent foods that might overpower the delicate flavors of bloomy rind cheeses.

Light, sweet, or nutty flavors work best to enhance their unique taste and texture.

Culinary Uses

The bloomy rind texture and mild flavor make this cheese ideal for many dishes.

Bloomy rind cheeses melt beautifully. They can be baked whole and served as a warm appetizer. The rind becomes soft and edible when heated.

In cooking, these cheeses add richness to sauces and soups.

They can also be cubed and added to salads or used as a pizza topping.

Goat milk bloomy rind cheeses offer a tangy alternative. They work well in both sweet and savory applications.

Some chefs use bloomy rind cheeses in desserts. They can be incorporated into cheesecakes or paired with honey and figs.

Unlike firmer cheeses like cheddar, bloomy rind varieties are not typically grated.

Their soft texture is best enjoyed spread on bread or crackers.

These cheeses also make excellent sandwich fillings. They can be paired with meats, vegetables, or enjoyed on their own in a simple baguette.

Selecting and Storing

When choosing bloomy rind cheese, look for specimens with a firm texture and even white rind. The cheese should feel slightly springy when pressed gently.

For pasteurized brie, select one that's soft but not runny. A good brie will have a mild aroma and creamy texture.

Store bloomy rind cheeses in the refrigerator, wrapped in wax paper or cheese paper. This allows them to breathe while preventing moisture buildup.

Optimal storage temperature is between 35-45°F (2-7°C). Keep the cheese away from strong-smelling foods to prevent flavor transfer.

For best flavor, bring the cheese to room temperature before serving. This typically takes 30-60 minutes.

Bloomy rind cheeses are best consumed within 1-2 weeks of purchase. As they age, their flavor intensifies, offering a range of taste experiences.

Bloomy and washed rind cheeses require special attention. Store them in their original packaging or wrap them loosely to maintain proper humidity.

Bloomy Rind vs Washed-Rind

Bloomy rind and washed-rind are two distinct types of cheese rinds. Each has unique characteristics that affect the flavor and texture of the cheese.

Bloomy rind cheeses have a soft, white exterior. This rind forms when cheesemakers spray the cheese's surface with a mold culture. The mold grows and creates a fuzzy, edible coating.

Washed-rind cheeses have a sticky, orange-tinted exterior. Cheesemakers create this rind by regularly washing the cheese with brine or alcohol during aging.

Both types of rinds contribute to the cheese's flavor:

• Bloomy rinds: Mild, mushroomy taste
• Washed-rinds: Strong, pungent aroma and flavor

The texture of these cheeses also differs:

Rind Type	Interior Texture	Rind Texture
Bloomy	Soft, creamy	Thin, edible
Washed	Soft to firm	Sticky, edible

Bloomy rind cheeses like Brie and Camembert are popular choices. Washed-rind varieties include Limburger and Taleggio.

Cheesemakers use different techniques to produce these rinds. The process affects the cheese's flavor, appearance, and shelf life.

Bloomy Rind vs Natural Rind

Bloomy rind and natural rind cheeses have distinct characteristics that set them apart.

Bloomy rind cheeses are known for their soft, fuzzy white exterior. This rind is created by adding specific mold cultures during the cheese-making process.

Natural rind cheeses, on the other hand, develop their outer layer naturally as they age. This rind forms without any additional mold cultures. It results from the cheese's exposure to air and the environment during the aging process.

Texture is a key difference between these two types.

Bloomy rind cheeses are typically soft and creamy. Natural rind cheeses tend to be firmer and can range from semi-hard to hard.

The flavor profiles also differ. Bloomy rind cheeses often have a mild, mushroomy taste. Natural rind cheeses can develop more complex and intense flavors as they age.

Ripening time varies between the two. Bloomy rind cheeses ripen quickly and are often ready in a few weeks. Natural rind cheeses may take months or even years to mature fully.

Care and storage requirements differ, too.

Bloomy rind cheeses need careful handling to maintain their delicate rind. Natural rind cheeses are generally more robust and can withstand longer storage periods.

Frequently Asked Questions

Bloomy rind cheeses have distinct characteristics and care requirements. These soft cheeses offer unique flavors and textures that pair well with various foods and drinks.

What is an example of a bloomy rind cheese?

Brie and Camembert are classic examples of bloomy rind cheeses. These French varieties are known for their soft, creamy texture and white exterior.

Other popular bloomy rind cheeses include Chaource, Brillat-Savarin, and Pierre Robert.

What does bloomy rind cheese taste like?

Bloomy rind cheeses have a mild, buttery flavor when young. As they age, they develop stronger, earthy notes.

The rind adds a slightly mushroomy taste to the cheese. The interior remains creamy and smooth.

Is bloomy rind mold?

Yes, the bloomy rind is a type of edible mold.

It's made up of Penicillium camemberti (Penicillium candidum). These molds are added during the cheese-making process. They grow on the surface, creating the characteristic white, fuzzy rind.

Can you eat bloomy rind?

Yes, the bloomy rind is safe and meant to be eaten. It adds flavor and texture to the cheese experience.

Some people prefer to remove the rind due to personal taste. But eating it is perfectly fine and often enhances the overall flavor.

What goes well with bloomy rind cheese?

Bloomy rind cheeses pair well with fresh fruits like grapes, pears, and apples. They also complement nuts, especially walnuts and almonds.

For drinks, these cheeses go nicely with white wines, champagne, and light beers. Crusty bread or crackers make excellent vehicles for serving.

How do you store bloomy rind cheese?

Store bloomy rind cheese in the refrigerator, wrapped in cheese paper or wax paper. This allows the cheese to breathe while preventing moisture buildup.

Bring the cheese to room temperature before serving for the best flavor and texture.

What soft cheeses have a bloomy rind?

Many soft cheeses feature a bloomy rind. Examples include:

• Brie
• Camembert
• Délice de Bourgogne
• Saint André
• Chaource
• Mt Tam
• Humboldt Fog

These cheeses vary in texture and flavor. However, they all share the characteristic white, fuzzy exterior.