White mold cheese

 

White mold cheese

 

 

A cast of great diversity with Brie, Camembert and Double Crème White.

 

White mold cheeses, usually made with cow's milk, have a creamy texture and a mild, buttery taste. Production involves adding a mold culture to the curd, causing a bloom to grow on the surface. The cheese then ripens in four to nine weeks. The longer it is stored, the softer it becomes. To determine whether a mold cheese is mature, squeeze it gently on the sides. The cheese should yield easily and bulge in the middle.

 

CREAMY, BUTTERY, MILD

Picturesque landscapes of irresistible creamy textures and rich flavors define the essence of mold cheese. Earthy mushrooms lace the top of the profile, gently cruising towards a creamy, mild ending. Their bloomy rinds vary in thickness, with some only just lightly fostering a thin coating, while others offer a great contrast to their creamy interior with a more substantial exterior. The fluffy rind also acts as a protective skin, shielding the insides from microorganisms that risk spoiling the cheese. As they age, the center softens, often becoming stronger in flavor and somewhat runnier.

A favorite among royalty for a millennia, mold cheese is essential to any cheese board and a treat atop warm dishes. As an appetizer or dessert, baked mold cheese (e.g. Brie or Double Crème ) offers rich dipping for vegetables, fruit and wheat biscuits.

 

TYPES OF MOLD CHEESE

A cast of great diversity, mold cheese offers something for a wide spectrum of preferences. Their mild flavors allow audiences with sensitive palates to explore a vast selection of unique flavors and textures. Connoisseurs can find pleasure in the more intricate flavors often found in matured variants.

BRIE

Perhaps a synonym for French cuisine like no other, Brie is held dear in the hearts of many. Authentic variants are still made by hand in the Seine-et-Marne region near Paris. Loved for its mild nature, this French delicacy presents light hints of rural mushrooms and browned butter.

Pair with freshly picked berries, zesty pear, honey and roasted nuts.

 

CAMEMBERT

Having spawned a plethora of imitations, Camembert still stands above its competition. Made using milk from cows that roam the pastures of Normandy, it is aromatic, creamy and sweet, and slightly more intense in flavor than Brie.

Pair with fresh figs, walnuts, cherry jam and champagne or sparkling wine.

 

CASTELLO DOUBLE CRÈME

Aromatic, fresh and slightly acidic, Castello Double Crème boasts light hints of earthy mushrooms, accompanied by mellow notes of butter and cream. It has a very thin rind that melts in the mouth as it is enjoyed, and its distinct acidity gives way to a long, mild and balanced aftertaste.

Pair with honey, nuts, wheat crackers and wine.

 

BRIE

 

CAMEMBERT

 

DOUBLE CRÈME

 

 

 

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