Tiroler Graukäse – The Austrian Cheese
Discover Tiroler Graukäse, Austria’s tangy, low-fat sour milk cheese. Perfect for salads, spreads, and traditional Tyrolean dishes.
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Grey Mould Rind Cheese
Definition and Scope
Grey mould rind cheese is a category defined by its distinctive bloomy rind, which develops from controlled Penicillium mould inoculation. These cheeses typically feature a soft to semi-soft paste and are characterized by their white or greyish exterior rind. The category includes renowned varieties like Brie and Camembert, which are central to this style.
The scope of grey mould rind cheeses encompasses both traditional farmstead productions and modern industrial creations. They are primarily made from cow’s milk, though some artisanal versions utilize goat or sheep milk. This classification is a fundamental pillar within the broader taxonomy of surface-ripened cheeses.
Production Process
Production begins with the careful inoculation of cheese milk or young curds with specific Penicillium candidum or Penicillium camemberti strains. The cheese is then drained and lightly salted before being moved to a high-humidity aging environment. This controlled climate is essential for encouraging the uniform growth of the characteristic mould bloom on the rind’s surface.
The aging period for these cheeses is relatively short, typically ranging from three to eight weeks. During this time, the mould enzymes work from the outside in, breaking down fats and proteins to create a creamy texture. The rind formation is a critical quality indicator, and cheesemakers must carefully manage temperature and humidity throughout the process.
Sensory Profile
The flavour profile of grey mould rind cheese ranges from mild and buttery in younger specimens to more robust, mushroomy notes in aged examples. The paste texture progresses from chalky and firm when young to increasingly soft and creamy as proteolysis advances. A slight ammonia scent can develop in fully ripe cheeses, which is considered characteristic of the style.
Visually, these cheeses present a stark contrast between their white, velvety rinds and pale yellow interiors. The rind itself is edible and contributes a distinct earthy, fungal flavour component. The overall sensory experience is one of creamy richness balanced by savoury, umami notes from the mould development.
Culinary Uses
Grey mould rind cheeses are most commonly served at room temperature to maximize flavour expression and texture. They feature prominently on cheese boards, often paired with crusty bread, fresh fruits, and mild crackers. Their creamy nature makes them excellent for spreading, while their robust flavour stands up well to fruit preserves and nut accompaniments.
In cooked applications, these cheeses are famous for their melting qualities in dishes like baked Brie or cheese sauces. They should be added at the end of cooking to prevent separation and maintain their characteristic flavour. The rind is entirely edible and contributes to the overall flavour profile in both raw and cooked preparations.
Regional Examples
France remains the historical and qualitative benchmark for grey mould rind cheeses, with Brie de Meaux and Camembert de Normandie holding Appellation d’Origine Contrôlée status. These protected designations specify strict production methods, including raw milk usage and specific geographic origins. Traditional French examples typically exhibit more complex flavour profiles than their industrial counterparts.
Notable productions have emerged globally, including American versions from Vermont Creamery and European variations from Italy and the United Kingdom. Modern interpretations sometimes incorporate additional flavourings like herbs or peppercorns. While these international examples follow the same technical principles, they often develop distinctive regional characteristics based on local milk and aging practices.