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A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses Penicillium camemberti is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble onion or mushroom. [1] They are described as being "ripened from the outside", and usually have creamy ...
It is classified as an Alpine cheese. The cheese is made in discs, each between 40 and 70 cm (16 and 28 inches) in diameter, and around 10 cm (4 inches) in height. Each disc weighs up to 50 kg (110 lb) with a fat in dry matter (FDM) around 45%. The rind is usually a dusty-brown colour, and the internal paste, pâte, is a pale creamy yellow. The ...
Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada. The cheese is named after the town. It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company. The recipe was sold in 1981 by Les Pères Trappistes to the Agropur cooperative. [1]
The cheese is aged and flipped every day for 2 to 4 weeks to allow it to develop a rind. As this process takes place, the Brie drains slowly and shrinks in height.
Gubbeen cheese has been the recipient of numerous awards, both nationally and internationally. Here is a selection of some recent awards: 2011 Silver Medal in the Irish Cheese Awards for semi-soft cheese [6] 2010 Gold Medal at the British Cheese Awards for semi-soft cheese [7] 2016 Gold Medal at the British Cheese Awards for Rind washed cheese [8]
Bath Soft Cheese is a traditional, soft-white cheese made from pasteurised cow's milk. Originating from southwest England, it belongs to the Brie family of cheeses. It has a creamy texture and a bloomy rind. It is produced in Kelston, near Bath. The flavor of Bath Soft Cheese is earthy, mushroomy, and citrusy, with a grassy, aromatic scent. [1]
Munster cheese being produced. Cheese affinage; The cheese's crust must be washed regularly. It is matured in damp cellars for five weeks for the smaller formats (roughly 300 g) and up to 2 to 3 months for the larger ones (about 1500 g). During this period, the rind is periodically washed with brine. The added moisture helps the development of ...
It is a soft pale cheese with a rich full-bodied flavour and smooth, creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments. Maturation of the Chaumes takes four weeks.