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.