Updated  8/25/2013

Bloomy Rind Cheeses are named because they develop a snowy white down on the surface. The down develops because bacteria is added to the milk at the beginning of the cheese making process or the cheese’s surface is sprayed with the Penicillium candidum, Penicillium camemberti or Geotrichum spores. As the cheese ages, the white edible mold begins to form and when viewed under a microscope resembles a field of white flowers.  The best known cheeses in this family are Camembert and Brie and Triple Cremes.

Alouette Extra Creamy Brie 

Bijou (Vermont Butter and Cheese Creamery)


Brie de Meaux

Brie de Nangis

Brillat Savarin Triple Creme 


Cambozola Black Label

Camembert (MouCo) 

Cape Foulweather (River’s Edge)



ColorRouge (MouCo)

Coupole (Vermont Butter and Cheese Creamery) 

Cowgirl Creamery’s Mt. Tam Triple Creme

Carr Valley’s Creama Kasa

Crottin (Vermont Butter and Cheese Creamery) 

Cypress Grove’s Humboldt Fog

Delice de Bourgogne

Dinah – Camembert from Kurtwood Farm

Edelweiss Bavarian Blue 



Fromager d’Affinois

Fromager d’Affinois with Garlic and Herbs

French Prairie (Willamette Valley Cheese Company) 

Grand Margaux 70% Brie

Haystack Peak 

Hudson Flower

Humboldt Fog

Ile de France’s Supreme La Creme de La Creme

La Sauvagine 

La Tur

Lady Laurier d’Arthabaska

Le Cendrillon 

Le Chatelaine

Le Forgerous


Mt. Tam from Cowgirl Creamery 

Pierre Robert 

Pont l’Eveque 

River’s Edge Cape Foulweather 

River’s Edge Silt Coos

River’s Edge Up In Smoke

Robiola 3 Milk

Saint Honore 

Silt Coos (River’s Edge)

Sir Laurier d’Arthabaska 

Soignon Chevrion Buche 

St. Albray 

St. Andre

St. Marcellin

St. Maure 

Up In Smoke (River’s Edge)