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Brie and Surface-Ripened Cheeses

Updated 09/07/2014

Brie and other surface-ripened cheeses are often called Bloomy Rind Cheeses because they develop a snowy white down on the surface. The down develops because bacteria is either 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, Brie and Triple Cremes.


165 Cheeses You Should Know 

281 Cheeses You Should Know

ACS Cheese Profile: Hudson Flower 

ACS Cheese Profile: Zingerman’s Lincoln Log 

Adante Dairy’s Picolo

Alouette Extra Creamy Brie 

Ancient Heritage Farm’s Valentine

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 Inverness

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 

Harbison (jasper Hill Farm)

Haystack Peak 

Hudson Flower

Hudson Flower (ACS Cheese Profile)

Humboldt Fog

Ile de France’s Supreme La Creme de La Creme 

Inverness (Cowgirl Creamery)

La Sauvagine 

La Tur

Lady Laurier d’Arthabaska

Le Cendrillon 

Le Chatelaine

Le Forgerous 

Lincoln Log from Zingerman’s (ACS Cheese Profile)


Mt. Tam from Cowgirl Creamery 

Picolo (Adante Dairy)

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)


Zingerman’s Lincoln Log (ACS Cheese Profile)



2 comments on “Brie and Surface-Ripened Cheeses”

  1. Pingback: Holiday Cheese Board #3 – Baa Baa Sheep 101 | Marcella The Cheesemonger

  2. Pingback: The Eight Basic Families of Cheese | Marcella, the Cheesemonger ACS CCP

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