Soft-Ripened

Distinguishable by their white bloomy rinds, these cheeses are made with specific molds like penicillium candidum. These molds create the velvety soft rind with an interior paste that can range from fudgy and dense to oozy and unctuous. A creamline directly beneath the rind grows and intensifies with age, and is one of the best parts of these cheeses. For cheeses that epitomize this category, check out Leonora®, Caña de Cabra, and Nocetto di Capra.