A bloomy rind is a
cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
rind that is soft and fluffy and white in color. Cheese that uses ''
Penicillium camemberti
''Penicillium camemberti'' is a species of fungus in the genus ''Penicillium''. It is used in the production of Camembert, Brie, Langres, Coulommiers, and Cambozola cheeses, on which colonies of ''P. camemberti'' form a hard, white crust ...
'' is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble
onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
or
mushroom
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom.
The standard for the n ...
.
They are described as being "ripened from the outside", and usually have creamy textures.
Brie
Brie ( ; ) is a soft cow's-milk cheese named after Brie (itself from Gaulish ''briga'', "hill, height"), the French region from which it originated (roughly corresponding to the modern of Seine-et-Marne). It is pale in colour with a slight gre ...
is a type of cheese prone to bloomy rind.
,
Crottin de Chavignol,
Humboldt Fog, and
Camembert
Camembert ( , , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look, taste and texture to brie cheese, albe ...
are also known for their bloomy rinds.
See also
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Types of cheese
There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criter ...
References
Characteristics of cheese
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