As the name suggests, surface ripened cheeses age from the exterior to the interior of the cheese; a process that contributes to the maturation and character of the cheese. When cut, a fully matured cheese is creamy in texture (in comparison with the slightly chalky texture of an immature cheese) and develops wonderful flavours. Covering the exterior is a velvety white rind, grown from a mould such as Penicillium candidum. It takes about a week for the mould to grow on the surface of the cheese after which it is wrapped and left in controlled conditions to further mature.
Picking Ripe Cheese
Sight It
If the rind shows signs of breaking down it is ready.
Smell It
Mushroomy earthy aromas are typical of ripened cheese. A hint of ammonia is acceptable, though if over-powering the cheese is past its best. Allow to reach room temperature and to breathe before making a final assessment.
Touch It
If soft from the edges to the centre, the cheese is ready to serve.
Taste It
Full creamy mushroomy flavours that linger on the palate with just a hint of ammonia indicate the cheese is ripened to perfection. The strongest flavour is under the rind.
Selection and Storage of White Mould Cheese
Serving White Mould Cheese
Picking Ripe Cheese
Sight It
If the rind shows signs of breaking down it is ready.
Smell It
Mushroomy earthy aromas are typical of ripened cheese. A hint of ammonia is acceptable, though if over-powering the cheese is past its best. Allow to reach room temperature and to breathe before making a final assessment.
Touch It
If soft from the edges to the centre, the cheese is ready to serve.
Taste It
Full creamy mushroomy flavours that linger on the palate with just a hint of ammonia indicate the cheese is ripened to perfection. The strongest flavour is under the rind.
Selection and Storage of White Mould Cheese
- Store refrigerated wrapped in the original wrapper, a damp cloth or greaseproof paper.
- Remove from refrigerator at least one hour before service to serve at room temperature.
- Refer to the use-by date as a guide. While the rind is a good guide to the age of the cheese, taste the cheese prior to service if possible. Appearance alone is sometimes not a true indication of flavour.
- Under-ripe cheese will have a chalky white thick centre and taste acidic.
- Over-ripe cheese will usually have a strong smell of ammonia.
- A ripe cheese when gently squeezed will be soft from the edge of the cheese into the middle.
- Freezing is not recommended.
Serving White Mould Cheese
- Serve only when it is ripe.
- Accompany with quince paste, figs, guava, muscatels, fruit or almond bread.
- Drizzle with toffee and walnuts for a stunning dessert.
- Add to gourmet sandwiches with smoked ham and vine-ripened tomatoes - delicious in a baguette.
- Top warm roasted vegetable tartlets with a small wedge of Camembert.
