White Mould Cheese
What is white mould cheese?
Creamy, oozy and rich, white mould cheeses ripen from the outside in, making them the perfect addition to any charcuterie board or cheese and wine session. Let’s dive into how it’s made.
Different styles of white mould cheese vary slightly in production but they all follow a similar process.
First, rennet, starter culture and white mould spores are added to milk, then the resulting curd is cut into cubes. The curds and whey mixture are stirred to release more whey, then placed in hoops. As whey drains off, the curds settle and start to knit together, forming the structure of the cheese.
Next, these hoops are transferred to a high humidity room and turned 2-4 times in 8 hours, then the cheese is salted and placed in humidity-controlled rooms. Spores develop into a fluffy white mould over 6-10 days, forming the rind. The cheese is then wrapped, which stops the mould from growing further outward and the mould begins to consume the acid in the cheese. This causes the pH level to rise and protein to break down, giving the cheese its signature soft texture.
Types of white mould cheese
From Brie to Camembert, meet the creamy, dreamy world of white mould cheese.
Brie
Originating from the Briard region of France, Brie is the epitome of indulgence. When fully matured, its rind develops slight pigmentation, while the centre remains soft and creamy. The flavour is buttery, rich and packed with deep, complex mushroom notes.
Camembert
Traditionally Camembert is smaller than brie, although today it’s available in a variety of sizes. In Australia, there is usually less butterfat in Camembert than Brie. The rind shows pigmentation as it ages and once it’s fully ripened, Camembert has a soft, creamy and shiny interior with subtle mushroom flavours.
Triple cream cheese
Triple the delight. Produced similarly to Brie and Camembert, this cheese is made by adding cream to the milk during the cheese making process. In Australia, triple cream cheese has milk fat that varies from 30% to 37%, with a soft, smooth interior and a velvety white round. It carries a rich, buttery flavour that is slightly sweet and tastes ah-mazing with a drizzle of honey on top.