Types of Surface-Ripened Cheeses
The type of milk, species of microorganisms, conditions of aging, and even the shape of the cheese all contribute to the different textures and flavors of surface-ripened cheeses. Bloomy rind cheeses, like Brie and Camembert, are made by adding Penicillium candidum (or a blend of P. candidum and other molds) to the milk. After the cheese is made, the surface begins to form a velvety soft, white rind when placed in the right temperature and humidity – and the flavors eventually will become earthy and mushroomy. The texture starts as semi-firm, then becomes softer as it ages from the rind inward, eventually becoming quite soft and gooey.
How to Eat 'Em
- Earthy, bloomy rind bries can be quite rich, so pair them with a crisp white wine, like an unoaked Chardonnay, to balance the cheese. For a delicious, unusual taste sensation, try a ripe Brie & Bacon Grilled Cheese.
- Potatoes stand up beautifully to the funk of washed rinds, so try your hand at Confit of Heirloom Potatoes with Grilled Ramps & Taleggio, served with a cleansing, effervescent farmhouse ale.
- Due to their fragile nature, wrinkly rinded cheese are best served as-is on a cheeseboard. Try an adorable Bijou with blueberry jam, roasted hazelnuts, and an aromatic Gewürztraminer.
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