Natural Rind Cheeses – Marcella, the Cheesemonger ACS CCP
Read My Latest Blog Entry

Natural Rind Cheeses

Under Construction

These are cheeses that develop a natural rind during the aging process without the addition of molds and without washing of the rind. Because they age over several weeks, many of these cheeses are made using raw milk. Many “Tomme” style cheese are in this category. The rind is edible but not necessarily tasty and often gritty – try a nibble before going full steam ahead with the rind.

Cantalet

Matos Family’s St. George 

Mimolette

Northern Gold (Pedrozo Dairy)

Pedrozo Dairy’s Northern Gold 

Shropshire Blue (also a blue cheese)

St. George (Matos Family) 

Stilton Blue (also a blue cheese)

Tomme de Savoie 

%d bloggers like this:

Subscribe via Email

Enter your email address to subscribe to www.marcellathecheesemonger.com and receive notifications of new posts by email.

"free email notification" and "we will never share/sell your address"

×