{"id":5123,"date":"2013-08-19T08:00:57","date_gmt":"2013-08-19T12:00:57","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=5123"},"modified":"2016-09-12T10:30:54","modified_gmt":"2016-09-12T14:30:54","slug":"bloomy-rind","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/bloomy-rind\/","title":{"rendered":"Style Highlight: Bloomy Rind Cheeses"},"content":{"rendered":"

These soft earthy cheeses<\/strong>\u2014like Camembert, Brie, St. Andre\u2014are some of the most popular cheeses among both cheese aficionados and cheese newbies. Unfortunately, they also cause some of the greatest confusion (what\u2019s the difference between Brie and Camembert again?). Terms like bloomy rind and soft-ripened can trip folks up, and if you\u2019re intimidated by eating a rind that\u2019s supposed to be fuzzy, you\u2019re not alone. Don\u2019t worry, this article will help you understand what your monger means next time he or she asks if you want a bloomy rind cheese for your cheese plate.<\/p>\n

What\u2019s in a Name?<\/h3>\n

Bloomy rind cheeses are called surface-ripened. Surface-ripened simply refers to all cheeses that are ripened from the outside (surface of the cheese) in. The term also gives handy clues to the rind and the creamy texture of the cheese. \u201cBloomy\u201d refers to the soft, sometimes fuzzy rind resulting from the introduction of molds like Penicillium candidum<\/i>. Bloomy rind cheeses are known for the white color and mushroomy flavor of the rind, which is<\/em> edible (and delicious!).<\/p>\n

\"Three<\/a>

Camembert cheese just wouldn’t be the same without its mushroom-y rind.<\/p><\/div>\n

Are We There Yet?<\/h3>\n

Because bloomy rind cheeses ripen from the outside in, they are often softer near the edges and slightly more firm in the center. This makes testing a bloomy rind cheese for ripeness a little tricky as easy give just underneath the surface is not a great indicator of the texture in the cheese\u2019s center. Rather than poking it, take the wheel and gently flex it. A little give indicates ripeness; stiffness or firmness means it should age longer.<\/p>\n

As they age, these cheeses sometimes display small brown spots, which are perfectly normal. However, if those spots become large or if the rind takes on a powdery rather than moist texture, the cheese has got to go. Other signs that the cheese might be past its prime are pink spots or an ammonia smell.<\/p>\n

Brie vs. Camembert<\/h3>\n

While these cheeses have similar characteristics (white, mushroomy rind; creamy and pale interior), there are distinct differences between Brie and Camembert<\/a>. Traditional Brie is much larger than Camembert (which is never more than 4\u00bd inches across); as a result, Brie takes longer to age. Brie and Camembert are very geographically specific. They are what is called Appellation d\u2019Origine Contr\u00f4l\u00e9e (AOC)<\/a>, which means that according to French law, the names Brie and Camembert can only be used if the Brie is made in \u00cele-de-France and Camembert in Normandy.<\/p>\n

Cheesemonger Carlos Souffront says, \u201cEven though the real raw-milk versions of both cheeses remain unavailable in the U.S. due to FDA regulations, the most true-to-form pasteurized Brie cheeses are available from Rouzaire in Tournan-en-Brie, while Isigny Sainte-M\u00e8re and the Ile de France brand in Normandy or Graindorge in Livarot make really good Camembert cheeses.\u201d<\/p>\n

What about the Brie and Camembert you find here in the U.S.? Well, technically it\u2019s brie- or camembert-style<\/em> cheese. You can also find cheeses in the bloomy rind style that have home totally local. For example, Cowgirl Creamery\u2019s Mt. Tam (named for Northern California\u2019s Mt. Tamalpais) is a silky triple-cream bloomy rind cheese with a mild, buttery taste. Ask your monger if you\u2019re interested in exploring other local bloomy rind cheeses.<\/p>\n

\"Brie<\/a>

Brie de Meaux<\/a> is recognizable due to it’s large circumference.<\/p><\/div>\n

All By Myself<\/h3>\n

Bloomy rind cheeses are fantastic on their own, but every cheese likes to have a friend now and again.<\/p>\n