Brie and Surface-Ripened Cheeses
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.
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