Dairy
Bloomy Rind
Bloomy-rind cheeses grow a white Penicillium candidum (or similar) coat that looks velvet-soft and drives proteolysis toward a luscious paste. Eat rind and all unless it tastes of ammonia. Pair with sparkling wine or cider. Keep wrapped and cold; finish once cut.
Track this ingredient
Unit
Characteristics
Preparations
BakedSlicedTable
Traits
CreamyEdible RindMushroomPenicillium CandidumSoftWhite Rind
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Label Rouge
History
FR
Bloomy white rinds became hallmarks of soft French cheeses.
Controlled candidum cultures industrialised bloomy-rind production.
Goat and mixed-milk bloomy rinds diversified the style beyond cow Brie.