What Is Soft Ripened Cheese?

Soft ripened cheese (camembert) on a white wood surface.

TL;DR

Soft-ripened cheeses ripen from the outside in, resulting in a soft interior and edible rind
The bloomy rind is formed by specific mold cultures, primarily Penicillium camemberti
Brie and Camembert are popular examples, with PDO versions requiring specific production methods and regions
Soft-ripened cheeses should be served at room temperature for optimal flavor and texture
Proper storage and handling are crucial, with most soft cheeses best consumed within 1-2 weeks of opening

Introduction

Imagine slicing into a wheel of cheese, its exterior a delicate white bloom, giving way to a lusciously creamy interior that oozes onto your plate. This is the allure of soft-ripened cheese, a category that has captivated cheese lovers for centuries. From the iconic Brie to the lesser-known delights like Chaource, these cheeses offer a sensory experience unlike any other.

Soft-ripened cheeses are a testament to the artistry of cheesemaking. Through a fascinating aging process, they transform from firm, chalky rounds into velvety, complex creations. Their popularity stems not just from their irresistible texture but also from their ability to pair beautifully with a wide range of foods and drinks.

Ready to dive into the world of soft-ripened cheeses? Let’s explore what makes these cheeses so special, from their creation to the best ways to enjoy them.

What is Soft-Ripened Cheese

Definition and Characteristics

Soft-ripened cheeses are defined by their unique aging process. Unlike hard cheeses that are aged from the inside out, these cheeses ripen from the outside in. This process, called surface ripening, results in a cheese with a soft or runny interior encased in a white, edible rind.

The texture of these cheeses evolves dramatically as they age. Young soft-ripened cheeses have a firm, chalky center. As they mature, the interior becomes increasingly creamy, eventually reaching a consistency that can range from spreadable to almost liquid.

Soft-ripened cheeses are typically made from cow’s milk, though goat’s and sheep’s milk varieties exist. They’re known for their rich, buttery flavors, which can develop earthy, mushroomy, or even truffle-like notes as they age.

The Bloomy Rind

The hallmark of soft-ripened cheese is its bloomy rind. This thin, white exterior is actually a delicate layer of edible mold. Don’t let that put you off – this mold is not only safe to eat but is crucial to the cheese’s distinctive character.

The bloomy rind forms when cheesemakers spray the cheese’s surface with specific mold cultures, primarily Penicillium camemberti. These molds grow on the cheese’s surface, creating a protective layer that helps retain moisture and contributes to the ripening process.

As the cheese ages, enzymes from the mold break down the fats and proteins in the cheese, slowly working their way from the outside in. This process is what gives soft-ripened cheeses their characteristic creaminess and complex flavors.

Flavor and Texture Profiles

Soft-ripened cheeses are a symphony of flavors and textures. Their taste evolves as you move from the rind to the center, offering a journey for your palate with each bite.

The rind typically has a mild, mushroomy flavor with earthy undertones. It’s slightly chewy, providing a textural contrast to the interior. As you move inward, you’ll encounter a layer just beneath the rind that’s often the most intense in flavor. Here, you might taste notes of garlic, cabbage, or ammonia – all perfectly normal and desirable in moderation.

The center of a young soft-ripened cheese is firm and chalky, with a mild, lactic flavor. As the cheese ripens, this core becomes increasingly creamy and develops more complex flavors. A perfectly ripe, soft-ripened cheese will have a silky, almost fluid interior that coats your tongue.

Flavor profiles can range from mild and buttery to robust and tangy. You might detect hints of grass, nuts, or even truffles, depending on the specific cheese and its age. The overall effect is a harmonious blend of flavors that start subtly and build in intensity.

The texture of these cheeses is equally compelling. At room temperature, a ripe, soft-ripened cheese should yield easily to a knife, its interior flowing slightly. On the palate, it should feel luxuriously creamy, melting effortlessly and leaving a rich, satisfying mouthfeel.

Popular Examples

Brie and Camembert

Brie and Camembert are perhaps the most famous soft-ripened cheeses. Both originate from France and share many similarities, but they have distinct characteristics that set them apart.

Brie, named after the region of its origin, is known for its mild flavor and buttery, almost silky texture when ripe. It’s typically produced in larger wheels, which affects its ripening process and flavor development. Depending on its age and specific variety, brie can range from subtle and creamy to more robust and earthy.

Camembert, on the other hand, hails from Normandy and is made in smaller rounds. It tends to have a more intense, complex flavor than Brie, often described as earthy, fruity, and even slightly garlicky. Its texture is often a bit softer than Brie’s, becoming almost runny when fully ripe. Interestingly, Penicillium camemberti is used as the mold culture for Camembert, contributing to its distinctive characteristics.

Both cheeses have protected designation of origin (PDO) versions – Brie de Meaux and Camembert de Normandie – which must be made in specific regions using traditional methods. These PDO products must adhere to precise specifications related to their geographical area and recognized know-how. However, many delicious versions of both cheeses are produced worldwide.

Other Tasty Varieties

While Brie and Camembert might be the stars, the world of soft-ripened cheese offers many other delightful options:

Chaource: A French cheese with a crumbly center that becomes creamy as it ages, known for its subtle, slightly sour flavor.
Saint André: An incredibly rich and creamy triple-cream cheese that’s often described as “heavenly.”
Brillat-Savarin: Another triple-cream cheese, named after the famous gastronome, with a tangy flavor and luxurious texture.
Délice de Bourgogne: A decadent cheese that’s incredibly soft and spreadable, with a rich, almost whipped cream-like texture.
Mt Tam: An American soft-ripened cheese from Cowgirl Creamery, known for its buttery flavor and mushroomy aroma.

These cheeses showcase the diversity within the soft-ripened category, each offering a unique tasting experience. From mild and buttery to robust and complex, there’s a soft-ripened cheese to suit every palate.

How to Enjoy

Serving Suggestions

To fully appreciate soft-ripened cheeses, proper serving is key. Here are some tips to enhance your tasting experience:

Temperature matters: Remove the cheese from refrigeration 1-2 hours before serving. Room-temperature cheese has a softer texture and more pronounced flavors.
Cut wisely: Slice Brie-style cheeses in wedges from the center outward, like a pie. For small round cheeses like Camembert, cut them in wedges or serve the whole round.
Keep it simple: Serve on a neutral base like a wooden board or white plate to appreciate the cheese’s appearance.
Offer appropriate utensils: To prevent flavor mixing, provide a separate knife for each cheese. Soft cheese knives or spreaders work well.
Consider accompaniments: A slice of baguette or plain crackers allow the cheese’s flavor to shine. Fresh fruits, nuts, or a drizzle of honey can complement without overpowering.

Remember, the best way to enjoy soft-ripened cheese is often the simplest – a piece of crusty bread and a smear of perfectly ripe cheese can be a transcendent experience.

Pairing Ideas

Soft-ripened cheeses are versatile when it comes to pairing. Their creamy texture and complex flavors can stand up to a variety of companions:

Wines: Light, crisp white wines like Chardonnay or Champagne pair beautifully. For reds, try a light Pinot Noir or Beaujolais.
Fruits: Apples and pears offer a crisp contrast to the cheese’s creaminess. Figs or grapes can add a touch of sweetness.
Nuts: Walnuts or almonds provide a crunchy texture contrast and complement the cheese’s flavors.
Honey: A light drizzle of honey can balance the cheese’s savory notes with a touch of sweetness.
Charcuterie: The richness of soft-ripened cheese pairs well with cured meats like prosciutto or salami.
Jams: Fig jam or quince paste can add a fruity sweetness that complements the cheese’s earthy notes.

Experiment with different combinations to find your favorite pairing. The key is to balance flavors and textures without overwhelming the delicate taste of the cheese.

Storage and Handling

Proper storage is crucial for maintaining the quality of soft-ripened cheeses, which require a bit more care than their harder counterparts.

Store soft-ripened cheeses in the refrigerator, ideally in the vegetable crisper where the humidity is higher. Wrap them loosely in wax paper or cheese paper, which allows them to breathe while preventing them from drying out. Avoid plastic wrap, which can trap moisture and promote unwanted mold growth.

When you bring your cheese home from the shop, check its best-before date. Most soft cheeses are best consumed within one to two weeks after opening. However, they can continue to ripen in your refrigerator, so keep an eye on their progress.

Before serving, always check your cheese. A little extra mold on the rind is usually fine – simply scrape it off. However, if the cheese smells strongly of ammonia or has colored molds (pink, blue, or green), it’s best to discard it.

Remember that these cheeses are at their best when fully ripe. Look for a slight bulging in the center and a soft, yielding texture when gently pressed. If your cheese isn’t quite ripe when you’re ready to serve it, you can speed up the process by leaving it at room temperature for a few hours.

Lastly, handle your cheese with clean hands or utensils to prevent the introduction of unwanted bacteria. With proper care, you’ll be able to enjoy your soft-ripened cheeses at their delectable best.

Conclusion

Soft-ripened cheeses are a testament to the magic of fermentation and the skill of cheesemakers. From their humble beginnings as fresh milk, they transform into complex, flavorful delicacies, offering a unique culinary experience.

As you explore the world of soft-ripened cheeses, don’t be afraid to experiment. Try different varieties, test out new pairings, and, most importantly, trust your palate. The perfect cheese is the one that brings you joy. So slice into that creamy wheel, savor the complex flavors, and embark on your own soft-ripened cheese adventure.