Unlike fresh cheeses, these soft cheeses — which are sometimes called soft-ripened — have a thin and edible mold-ripened rind that helps break down the fats and proteins, keeping the inside texture ridiculously creamy (think Brie). These umami-rich cheeses have a rind that is technically a mold, and just like the Blue varieties, it’s totally edible.
Brie and Camembert, of course, are the most well-known bloomy-rinds, but today there are a hundred varieties ranging from tart to hay-like. Try them with a buttery, oaky Chardonnay, a fruit-infused beer or anything bubbly (like Prosecco) alongside juicy, tangy fruits, or bright and bitter greens.
Appearance: Cloudy white, sometimes with a furry rind.
Texture: A soft body ranging from thick and creamy (like Weybridge brie) to runny and drippy (like Le Double Joie brie).
Flavor: Buttery with a hint of earthy mushroom.
Aroma: Mild, milky, or slightly earthy.
What to buy: Camembert, Brie Coulommiers, cambozola, triple-crème cheese that’s enriched with cream.