Discovering Mohant cheese of Slovenia
Crafted in the secluded Bohinj region of Slovenia, Mohant is a culinary gem boasting an authentic, robust flavor that makes […]
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Mold Ripened Rind Cheese
Definition and Scope
Mold ripened rind cheeses are a category defined by surface mold growth during aging. These cheeses develop a characteristic bloomy or natural rind through controlled inoculation with specific mold strains. The rind’s mold activity directly influences the cheese’s internal texture and flavor development.
This category includes two primary styles: bloomy rind cheeses with Penicillium camemberti and natural rind cheeses with Penicillium candidum. Both styles feature edible rinds that contribute significantly to their overall sensory characteristics. The mold growth creates distinctive white, fuzzy, or speckled appearances on the cheese surface.
Production Process
Production begins with standard cheese making steps including milk coagulation, curd handling, and whey drainage. The critical differentiation occurs during the salting and aging phases when selected mold cultures are introduced. These molds may be sprayed onto the surface or added directly to the milk before coagulation.
During aging, cheeses are maintained in carefully controlled environments with specific humidity and temperature ranges. Regular turning and monitoring ensure even mold development across all surfaces. The aging period typically ranges from two weeks to several months depending on the desired final characteristics.
Sensory Profile
Mold ripened rind cheeses typically exhibit creamy to semi-soft textures that become increasingly supple with age. The interior paste often demonstrates a noticeable gradient from firmer center to softer edges. This textural variation results from enzymatic activity originating in the rind.
Flavor profiles range from mild and buttery in younger specimens to more complex earthy and mushroom notes in aged examples. The rind contributes distinct fungal and sometimes slightly ammoniated aromas. These cheeses generally possess higher moisture content than hard aged varieties.
Culinary Applications
These cheeses serve as excellent table cheeses when served at room temperature to maximize flavor release. Their creamy texture makes them ideal for spreading on crusty bread or crackers. The rind is completely edible and contributes significant flavor complexity.
In cooking, they perform well in baked applications where their melting properties create luxurious textures. They feature prominently in classic dishes like baked Camembert and cheese boards. Pairing considerations include crisp white wines, sparkling varieties, and fruit accompaniments.
Regional Examples
France produces the most famous examples including Brie de Meaux and Camembert de Normandie. These protected designation origin cheeses follow strict production protocols within defined geographical areas. Their characteristics reflect local terroir and traditional methods.
Other notable examples include American artisanal versions and international adaptations like Cambozola. Modern cheesemakers worldwide have developed their interpretations using local milk sources. These cheeses demonstrate how traditional techniques adapt to different production environments.