Soft Mould Ripened encompasses several types of cheese but are defined by their soft texture. They tend to mature for short periods of time depending on the product type. Curds are placed into a mould and whey is drained from the product throughout its maturation period.
Some soft cheeses have mould agents that aid the ripening process. This mould forms the edible rind visible in Bries and Camemberts.
Enjoyable hot or cold, these cheeses can be baked, added to a salad, or form part of a cheeseboard. Some say eating a piece of Camembert after a meal aids digestion!
Rind washed soft cheeses undergo the same process but are then either rubbed with salt or washed in brine to create their rind. Some of the most well known AOC cheeses use this production method including Pont L’Eveque and Taleggio.