White Mould Cheese

White mould cheese

White mould cheeses, usually made with cow's milk, have a creamy texture and a mild, buttery taste. Production involves adding a white mould culture to the curd, causing a white bloom to grow on the surface. The cheese then ripens  in 4 to 9 weeks. The longer it is stored, the softer it becomes. To determine whether a white mould cheese is mature, squeeze it gently on the sides. The cheese should yield easily and bulge in the middle.

Creamy, buttery, mild

Picturesque white landscapes of irresistible creamy textures and rich flavours define the essence of white mould cheese. Earthy mushrooms lace the top of the profile, gently cruising towards a creamy, mild ending. Their bloomy rinds vary in thickness, with some only just lightly fostering a thin coating, while others offer a great contrast to their creamy interior with a more substantial exterior. The fluffy rind also acts as a protective skin, shielding the insides from microorganisms that risk spoiling the cheese. As they age, the centre softens, often becoming stronger in flavour and somewhat runnier.

A favourite among royalty for millennia, white mould cheese is essential to any cheeseboard and a godsend for warm dishes. As an appetiser or dessert, baked white mould cheese (e.g. Brie or Camembert) offers rich dipping for vegetables, fruit and wheat biscuits.