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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 | Burgundy and Île-de-France | Whole cow milk enriched with cow cream | Sold from day 3; "affiné" at least 5 days (small) or 8 days (large) | |
| 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, at least 50% from 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 and Champagne | Cow milk, today mostly pasteurised or thermised and made in dairies | 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 | |
| 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 | |||
| Tomme vaudoise (tomme neuchâteloise, de Rougemont, de la Vallée) | Switzerland, Vaud and Neuchâtel | 7–14 days | Thin white downy bloom, grid marks | |
| Cadolet di capra | Italy, Lombardia | 30 days | Thin, wrinkled, soon covered with short white mould, later overlaid by grey moulds | |
| Coulommiers | France, Seine-et-Marne | Cow milk | 14–28 days | |
| Formaggella della Val Sabbia | Italy, Lombardia | 30 days – 2 months | White bloomy (Penicillium candidum) | |
| Paglierina | Italy, Piemonte | at least 7 days | Thin, soft, bloomy white-straw with grid marks | |
| Tomino di Saronsella | Italy, Piemonte | 4–7 days | Very thin, edible, straw-yellow covered with white mould | |
| Tomme de La Chaux-d'Abel | Switzerland, Bernese Jura | Cow milk, raw according to the inventory | 7–14 days | Brown-white, with a fine white mould |
| Toumin dal Mel | Italy, Piemonte | at least 4 days | Thin, edible, porcelain-white with white mould | |
| Valtellina Scimudin | Italy, Lombardia | 10–30 days | Thin, dry, edible, covered with whitish-grey mould | |
| 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 | Seine-et-Marne | cow + milk, cream | ~3 wk | |
| 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 | Vermont | cow milk | ~6–12 wk | |
| Hermelín / Pivní sýr | Czechia | cow milk | ~2 wk | |
| Olivet (incl. Olivet cendré) | France, Loiret | cow milk, ; historic farm cheese raw; current versions pasteurised | P. candidum, 15 d in very humid rooms at 12 °C, then by type | |
| Pierre-Robert | Seine-et-Marne | cow + milk, cream | ~3–4 wk | |
| 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 with hay pressed on |
| Pratolina | Italy, Toscana | up to 2 months | Very thin, snow-white Penicillium candidum bloom | |
| 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 | Québec | cow + milk, cream | ||
| Robiola Bosina | Langhe | cow/sheep milk | ~2 wk | |
| Saint-André | France | Cow milk with added cream (outline only) | About 30 days according to one outline source; others call it a young cheese | |
| Tunworth | Hampshire | cow milk | ~6 wk |
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).
triple-crème
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
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).
Dome-shaped Auvergne soft cheese with garlic, pepper and buttermilk in the curd; cloth-hung to ripen.
spruce bark band
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
Czech Camembert; nakládaný hermelín pickled in oil with onion, pepper
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
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, which is not protected, 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).
triple-crème, longer ripened
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 in hay 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 Formaggio caprino.
Rare bloomy-rind goat cheese from Grosseto; made Mar–Oct.
Also called Red Hawk, Cowgirl Creamery Red Hawk.
A triple-cream cow cheese made like Cowgirl Creamery's Mt Tam, with cream added to organic 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: No safety source specific to this cheese was found.
triple-crème
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
square bloomy
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
Also called Saint-André, Saint Andre triple crème, St André.
Saint-André is a factory-made French bloomy-rind cow cheese enriched with cream. To be called triple crème under French law it must hold at least 75 g of fat per 100 g of dry matter. The making follows the bloomy-rind family; no source found gives its own process.
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
English camembert
Made like Bloomy-rind soft cheese family (Camembert de Normandie as template).
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
