Bloomy Rind

Bloomy rind cheeses: Where flavor blossoms

Bloomy rind cheeses are the elegant stars of the cheese world. These beloved beauties feature a soft, white, fluffy rind that, when you bite into it, reveals the creamiest, most luxurious cheese beneath. Bloomy cheeses are known for their velvety texture and complex flavors, from buttery and mild when young to deep and earthy as they age. Whether it’s a classic brie or a flavorful camembert, bloomy rind varieties are the essence of cheesy indulgence.

Bloomy rind cheeses from Wisconsin

While bloomy rind cheeses are famously associated with France, they’ve definitely found an American home in Wisconsin. As they have done for over 180 years, our cheesemakers have perfected and improved on traditional recipes to create new versions of bloomy rind cheeses that rival the best France has to offer. For example, St. Saviour is a camembert-style cheese from Hoard’s Dairyman Farm Creamery that delivers a rich, buttery flavor from a soft, creamy core inside a brilliant rind. And the decadent mouthfeel of Triple Crème Brie, a cheese from cow’s milk made by Schroeder Kase, comes from extra cream that’s added to the cheese during production.

All about bloomy rind cheese

Taste, texture, and appearance

Bloomy rind cheeses have a white, edible rind made up of a complex group of molds and/or yeasts that “bloom” on the outside of the cheese over time. As the cheese ripens, the microbes on the rind cause the cheese to substantially change in texture, flavor, and aroma from the outside in. The aroma becomes more creamy and earthy, the flavor more mushroom-like, and the texture softer and more flowing. The gradual changes begin near the surface and move to the center of the cheese as it ages.

The rind is actually one of the best parts of a bloomy rind cheese. The millions of microbes on a bloomy rind include yeasts and molds that work together to produce an amazing flavor experience to complement the smooth, creamy interior of the cheese. Bloomy varieties are approachable yet sophisticated, making them the perfect choice for a cheese board that can be appreciated by enthusiasts and cheese novices alike.

Origins

Bloomy rind cheeses trace their origins to France, with iconic varieties like brie and camembert originating in the country’s northwest regions. Brie has been made for centuries, with its roots stretching back to medieval times. Camembert, on the other hand, rose to fame during the 19th century and quickly became one of the most popular cheeses in Europe.

How it’s made

The magic of bloomy rind cheese starts with the introduction of mold and/or yeasts to the cheese. Traditionally, these molds naturally occurred in the cellars where the cheese was aged. Today, these microbes are added directly to the milk during the cheesemaking process or sprayed onto the cheese during affinage, or the cheese ripening stage, to develop a more consistent quality in the rind.  Once the curds are formed, they’re drained, shaped, and left to age in a cool, humid environment. During this aging process, the mold and yeasts grow on the cheese’s surface, forming a soft, white rind.

These molds and other organisms on the surface break down the cheese’s proteins, eventually creating a creamy, soft texture that starts at the rind and makes its way inward. As the cheese matures, the area right beneath the rind ripens first, becoming soft and gooey, while the center may remain slightly firmer. Depending on how long the cheese is aged, you may find a firmer or a runnier interior.

Pairing food and drink with bloomy rind cheese

How to serve a bloomy rind cheese

When serving bloomy rind cheese, it’s all about bringing out the flavors and textures. First, let the cheese sit at room temperature for about 30 minutes before serving – this allows the flavors to fully develop as the fat molecules warm up and the texture to have a perfect creamy consistency.

Cut the cheese into wedges, starting from the center and moving outward, so everyone gets a good balance of cheese rind and interior. If you are pre-cutting, this is easier to do when the cheese is still chilly. If you are simply setting it out on the board with a knife for guests to cut themselves, do a couple sample wedges and then let it warm up.

Pair it with some fresh bread, crisp crackers, or even slices of apple or pear. Bloomy rind cheeses also pair wonderfully with jams, honey, and nuts. And don’t forget – you can eat the rind! It’s part of the experience and adds a lovely contrast to the soft cheese inside.

What to sip with bloomy rind cheese

The creamy texture and rich flavor of bloomy varieties work beautifully with a variety of beverages.

• Wine: A crisp, acidic white wine like sauvignon blanc or champagne cuts through the creaminess of the cheese. If you prefer red, a light-bodied pinot noir works wonderfully with the earthy, mushroomy notes of the rind.

• Beer: Light, effervescent beers, such as pilsners or wheat beers, complement the creaminess without overpowering the cheese. Try a Belgian-style ale if you want something with more depth.
• Spirits: For those who prefer spirits, a fruity brandy or an herbal gin can bring out the cheese’s subtle flavors. A smooth whiskey with a touch of sweetness is also a great match for the creaminess of bloomy rind cheeses.