Bloomy Rind

Bloomy rind cheeses get their name from the edible crust that surrounds it. The surrounding mold is fluffy white and helps to preserve the inner paste of the cheese and encourage it’s proper ripening. During the cheese making process, the outside of a soft cheese is coated with Penicillium candidum, which is a specific mold culture that ensures the cheese will ripen from outside in. The penicillium candidum is the mold used to cover Brie and Camembert cheeses. As the candidum begins to break down, a creaminess settles into the interior of the bloomy rind cheese, giving it an optimal flavor.
 

Sainte Maure Caprifeuille Cheese

January 15, 2015 0 Comments
Sainte Maure Caprifeuille Cheese

One of My New Favorite Goat Cheeses If you enjoy goat cheese and are looking for one to serve to friends or just enjoy at home with a piece of French bread, I recommend you take a look at Caprifeuille. I was looking for a cheese to serve at a small dinner party with some […]

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Nuvola di Pecora Cheese

January 14, 2013 0 Comments
Nuvola di Pecora Cheese

  Nuvola di Pecora – An Italian Sheep’s Milk Cheese Here comes a semi-soft sheep’s milk cheese from Northern Italy that’s rustic in style with a creamy and meaty flavor. Somewhat hard to find, Nuvola di Pecora or “Sheep’s Cloud” comes from the Emilia-Romagna region of Italy between the Appenine Mountains and the River Po. […]

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Humboldt Fog Cheese

August 19, 2012 0 Comments
Humboldt Fog Cheese

Cypress Grove’s Humboldt Fog Cheese This may just be my favorite American cheese and I’m not talking about the stuff you put on grilled cheese sandwiches.  The first time I tried Humboldt Fog  was at one of our local cheese specialty foods store.  I asked the counter person for some suggestions on interesting goat’s milk […]

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Camembert Cheese

August 19, 2012 0 Comments
Camembert Cheese

About Camembert Cheese Created somewhere around 1789 – 1791 by Marie Harel, a peasant woman and said to have been christened by Napoleon himself, this cow’s milk cheese (40 to 45% fat) is world renown. It comes from Normandy, France and is a great example of a rich, creamy cheese that when ripe is “as […]

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La Tur Cheese

October 17, 2009 25 Comments
La Tur Cheese

Formaggio La Tur –  A Trio of Milks I love goat cheese but I also enjoy cow and sheep’s milk cheese and now I can have them all in this meritage of cheese called La Tur. This Italian cheese from the Piedmont area was suggested to me by from my friend Jack who owns the […]

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Moldy Brie Cheese

October 8, 2008 37 Comments
Moldy Brie Cheese

Can You Eat Brie Crust Even Though It Is Mold? Bill Overton asked on my blog posting Learning About Cheese, “Can you really eat the mold on Brie? I’m always afraid to eat it, but I have a friend who knows a lot about food, who says it’s okay to eat”. I’m not sure if […]

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