Natural Rind Cheeses – Marcella The Cheesemonger International Guilde des Fromagers
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Natural Rind Cheeses

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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 

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