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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.

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Casatica® di Bufala

Casatica® di Bufala

Lombardia, Italy
Leonora®

Leonora®

Castilla y León, Spain
Leonora® A Fuego

Leonora® A Fuego

Castilla y León, Spain
Malgaiola

Malgaiola

Lombardia, Italy
MitiCaña® de Cabra

MitiCaña® de Cabra

Jumilla (Murcia), Spain
MitiCaña® de Oveja

MitiCaña® de Oveja

Jumilla (Murcia), Spain
Monte Enebro

Monte Enebro

Castilla y León, Spain
Nieve de Cabra

Nieve de Cabra

Extremadura, Spain
Nocetto di Capra

Nocetto di Capra

Piemonte, Italy