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White Penicillium camemberti rinds that ripen the cheese from the outside in.
36 entries listed here.
The shared make of bloomy-rind soft cheese family (camembert de normandie as template). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Altenburger Ziegenkäse PDO | Germany, the border area of Thuringia, Saxony and Saxony-Anhalt | Cow milk with at least 15 % goat milk, both pasteurised | White mould ripening for 8–10 days; minimum age 14 days | |
| Bonchester Cheese PDO | Scotland and England, the Border lands within 90 km of Peel Fell in the Cheviot Hills | Unpasteurised whole milk of Jersey cows grazing the Border lands | 6–12 days | |
| Brie de Meaux PDO | France, the eastern Paris basin | Raw cow milk, pre-matured under 48 h at 22 °C or less; thermophilic cultures are banned | At least 4 weeks: under 21 days in the ripening room at 8–16 °C, then caves at 4–14 °C; ripe to the core at 6–8 weeks | |
| Brie de Melun PDO | France, the Brie country east of Paris | Raw cow milk only, partly skimmed | At least 5 weeks from renneting; ripe to the core at 8–10 weeks | |
| Brillat-Savarin PGI | France, parts of the departments of Côte-d'Or, Saône-et-Loire, Yonne, Seine-et-Marne and Aube | Whole cow milk enriched with cow cream | Sold from day 3; "affiné" at least 5 days (small) or 8 days (large) | |
| Cadolet di capra | Italy, Lombardia | 30 days | ||
| Camel-milk soft cheese | Mauritania | Camel milk, low in casein; its κ-casein to β-casein ratio is about 0.05, against about 0.33 in cow milk | 15–45 days | |
| Camembert de Normandie PDO | France, Normandy | Raw milk from herds with at least 50% Normande cows, stored no more than 72 h; cold maturation under 24 h at 22 °C or less; never heated above 40 °C | Ripening room at 10–18 °C; not packed before day 13, delivered no earlier than day 22 after renneting | |
| Carré de l'Est | France, Lorraine | Cow's whole milk, pasteurised or not (1953 USDA handbook); today mostly pasteurised or thermised and made in dairies (French dairy sector) | About four weeks in the 1967 study, when the paste had reached pH 6.85 | |
| Chaource PDO | Champagne humide, France | Whole cow milk with unchanged fat and protein | At least 14 days from renneting | |
| Coulommiers | France, Seine-et-Marne | 7–14 days | ||
| Formaggella della Val Sabbia | Italy, Lombardia | 30–60 days | Thin, edible, white or light straw from the white mould | |
| Neufchâtel | France, Normandy | Cow milk; raw on farms, may be pasteurised or thermised in dairies | At least 10 days from moulding at 10–14 °C and 90–100 % RH | |
| Obatzda | Germany, Bavaria | |||
| Paglierina | Italy, Piemonte | 7–30 days | Thin, soft, bloomy white with grid marks | |
| Pratolina | Italy, Toscana | up to 2 months | Very thin, snow-white, edible white mould | |
| Tomino di Saronsella | Italy, Piemonte | 4–7 days | Very thin, straw-yellow, covered with edible white mould | |
| Tomme de La Chaux-d'Abel | Switzerland, Bernese Jura | Cow milk; raw according to the inventory, thermised according to a 2024 distributor sheet | 7–14 days | Brown-white, with a fine white mould |
| Tomme vaudoise (tomme neuchâteloise, de Rougemont, de la Vallée) | Switzerland, Vaud and Neuchâtel | 7–14 days | Thin white downy bloom, grid marks | |
| Toumin dal Mel | Italy, Piemonte | 4–30 days | Thin, edible, porcelain-white with a fine white mould | |
| Valtellina Scimudin | Italy, Lombardia | 10–30 days | Thin, dry, edible, covered with white-grey mould | |
| Hermelín | Czechia, chiefly Sedlčany in Central Bohemia | cow milk | ||
| Pierre-Robert | France, Seine-et-Marne | |||
| Saint-André | France | Cow milk with added cream (outline only) | About 30 days according to one outline source | |
| Baron Bigod | England, Suffolk, Fen Farm Dairy at Bungay on the River Waveney | Cow milk from the farm's Montbéliarde herd, gently heat-treated | Up to 8 weeks | |
| Bavaria Blu / Cambozola | Bavaria, Germany | Cow milk with cream | ~4–6 wk | |
| Explorateur | France, Île-de-France | Cow milk | ||
| Frinault | France, Loiret | cow milk, whole, pasteurised | P. candidum; about 2 wk at 12 °C in a humid cellar | |
| Gaperon | France, Auvergne | 21–28 days | Bloomy | |
| Harbison | United States, Vermont | Five weeks at the Cellars, as described in a 2012 visit | ||
| Olivet (incl. Olivet cendré) | France, Loiret | cow milk; current versions pasteurised | P. candidum, 15 d in very humid rooms at 12 °C, then by type | |
| Pithiviers au foin (Bondaroy au foin) | France, Loiret | Cow milk; one source says pasteurised | In hay, 3–5 weeks by one source and 3 weeks by another | White-yellow bloom, sprinkled with hay |
| Red Hawk | USA, California, Point Reyes Station | Organic cow milk with added cream (triple-cream) | About two weeks before washing, then washed with salt water | Orange-red washed rind |
| Riopelle de l'Isle | Canada, Québec, Île aux Grues | at least 2 months | ||
| Robiola Bosina | Italy, Piedmont, Alta Langa | at least 15 days | ||
| Tunworth | England | Pasteurised whole cow milk | Average age 6 weeks at sale |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Baron Bigod is a large Brie de Meaux-style bloomy-rind cheese made on Fen Farm in Suffolk from the milk of the farm's own Montbéliarde cows. The warm morning milk is lightly heat-treated, soured with lactic cultures and renneted, and the curd is hand-ladled with a pelle à brie into large hoops. Salted on day two, the cheeses grow a white Penicillium candidum rind and ripen for up to eight weeks.
Bavaria Blu is a soft cow-milk cheese with a white mould rind outside and blue veins inside. Its maker, Bergader in Waging am See, says its cheesemakers invented this mix of a white-rinded soft cheese and a blue cheese. Cambozola is a similar German white-and-blue cheese.
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
A French triple-crème cow cheese with a squat cylindrical shape and a white bloomy rind, created in the 1950s and named after Explorer, the first US satellite. Its fat is about 75 % of the dry matter, and its texture is smooth, soft and unpressed.
Safety: The NHS says mould-ripened soft cheeses with a white coating, such as brie and camembert, can carry listeria whether or not they are pasteurised. Pregnant women should eat them only when thoroughly cooked.
Frinault is a small soft cow-milk cheese from near Orléans, first made by the Frinault family in 1872 and now ripened at Châteauneuf-sur-Loire. It is made much like camembert from pasteurised whole milk; the plain disc ripens about two weeks under a white Penicillium rind, and the cendré version is packed in charcoal ash.
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
A dome-shaped soft cow milk cheese of the Limagne plain in Auvergne, its curd mixed with garlic and pepper and traditionally made with 'gape', the buttermilk or whey. The curd was tied in a cloth, which gives the dome, and the cheese ripened about 3–4 weeks hung from a kitchen beam near the fire.
Safety: The traditional cheese is made from raw milk and ripens for 3–4 weeks. CDC says raw milk can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella. It says children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk of serious illness. CDC says pregnant women, newborns, adults over 65 and people with weak immunity should avoid any cheese made from raw milk unless it is heated to 165 °F (74 °C) or until steaming hot. The industrial form uses pasteurised milk.
Pasteurised cow milk gets a bacterial culture and calf rennet, sets in about 40 minutes and is cut into 1-inch cubes. The curd is moulded, brined the next day and wrapped in a strip of boiled spruce cambium. The wheels then age for five weeks at the Cellars while a fuzzy white mould grows on the rind, in the style of Vacherin Mont d'Or.
Safety: Made from pasteurised milk; the cambium strips are boiled to sanitise them before they are wrapped round the cheeses.
Olivet was a spring farm cheese of cow milk from the Olivet area near Orléans, dusted with vine-shoot charcoal so the cheeses did not stick together. Farm making has stopped; the name is now used for pasteurised bloomy-rind discs ripened about 15 days in a humid room at 12 °C and then finished blue, ash-coated, in hay or with pepper.
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
A soft cow-milk cheese with a white bloomy rind, made as a flat disc and ripened in hay, which dries it so it keeps longer and gives it a slightly fruity taste. It was once made in summer and kept wrapped in straw into the autumn; today it is mostly made by one dairy outside the Loiret.
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
Also called Red Hawk, Cowgirl Creamery Red Hawk.
A triple-cream cow cheese made like Cowgirl Creamery's Mt Tam, from organic cow milk. After about two weeks the white yeast bloom is scrubbed off and the cheese is washed with salt water, and Brevibacterium linens from the West Marin air turns the rind orange-red. It began as an accident when summer batches of Mt Tam picked up the local bacteria.
Safety: Red Hawk is a soft, washed-rind cheese. In a report on sampling raw-milk cheese, the US FDA says the high moisture of soft cheeses makes them susceptible to the growth of Listeria monocytogenes, if present.
Also called Le Riopelle de l'Isle, Riopelle.
Unpasteurised cow milk enriched with cream is soured with bacterial cultures and set with rennet, then moulded into a soft triple-cream cheese with a bloomy white rind. As a raw-milk cheese it must be stored 60 days at 2 °C or more before it can be sold. It is soft, buttery and creamy, with a hint of mushroom.
Safety: Canada's federal Food and Drug Regulations bar selling cheese from unpasteurised milk to shoppers until it has been stored at 2 °C or more for at least 60 days from the start of making. That is a sale rule, not a safety guarantee. ANSES names soft bloomy-rind cheeses among the main raw-milk sources of Listeria, Salmonella and enterohaemorrhagic E. coli. Health Canada tells people who are pregnant, aged 60 or over, aged 5 or under, or who have a weak immune system to avoid all uncooked cheese from unpasteurised milk.
A branded square robiola of the Caseificio dell'Alta Langa, made from heat-treated cow and sheep milk with added cow cream, set with calf rennet. It is a soft cheese with an edible bloomy rind, ripened at least 15 days, and by about 20 days the rind turns slightly reddish and sticky and the paste creamy.
Safety: Made from heat-treated milk; the product sheet sets Listeria monocytogenes and Salmonella absent in 25 g.
Tunworth is an English Camembert-style cheese made by hand from pasteurised whole cow milk. The curd is ladled into moulds, salted and ripened under a thin, wrinkled white rind grown with Geotrichum candidum, for about six weeks on average. The 250 g cheeses are packed in poplar boxes.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
