All About Soft-Ripened Cheeses

What Is a Soft Cheese ?

Soft cheeses are known for their creamy, melt-in-the-mouth texture. This is due to a process where the curd is neither cooked nor pressed. This gives them their signature smoothness, sometimes becoming fully creamy at peak ripeness.

The Two Main Families

Soft cheeses are classified based on two criteria : rind type and texture. They are divided into two distinct subcategories.

Soft Cheeses with Bloomy Rinds

Recognizable by their fluffy white rind, these cheeses offer a texture that ranges from a crumbly center to a gooey heart, with a pleasant aroma of fresh mushrooms. Their pristine rind is the result of Penicillium candidum, a noble mold responsible for their distinctive surface flora.

Among the must-tries of this family are, of course, Camembert de Normandie and Brie de Meaux, but also Chaource, with its creamy, slightly salty paste, and Triple Crème, rich and indulgent cheeses that are true ambassadors of traditional French cheesemaking.

💡 Germain’s Tip :

The making of bloomy rind cheeses requires a high concentration of whey, which is why careful ladling is essential during molding.

Bloomy Rind Cheese Production : Step-by-Step

1. The jelly-like curd is gently scooped with a ladle and layered into molds.
2. The cheese is then flipped and lightly pressed to remove residual whey.
3. Salted and inoculated with white mold spores.
4. The mold gradually spreads over the surface.
5. After two weeks, the signature white rind is fully formed.

Soft Cheeses with Washed Rinds

These cheeses vary widely in appearance and texture and fall into two groups :

• Thin, dry-rinded cheeses with slow aging.
• Washed rind cheeses with sticky orange skins, softer textures, and stronger flavors. When young, they’re often grainy, becoming creamier with age.

Among the most iconic are Langres AOP, with its sunken center and pronounced aroma, and Affiné au Chablis, delicately washed with white wine from the Chablis region, which develops a supple, flavorful paste infused with the taste of the Burgundy terroir.

Behind the Scenes of Washed Rind Cheese-Making

These cheeses are washed using different methods to create various rind textures :

• Soaked in brine and dried, they develop pale or pink-tinged rinds.
• Sprayed or doused, their rinds become thin, sticky, and pale orange.
• Repeated washings deepen color and soften texture.

Top Soft Cheeses to Know

Époisses

Created by monks in the 16th century, Époisses owes its orange hue to repeated washings that develop the “red bacteria.” Aged with Marc de Bourgogne towards the end of ripening, it has a velvety texture and pronounced spicy aromas.

💡Germain’s Tip :

Spread it on walnut bread or bake it to enhance its flavor. Pair with red Burgundy, Riesling, or Marc de Bourgogne.

Langres

Originally from Champagne, Langres is distinguished by its “fountain”, a natural basin on top reminiscent of the town’s ramparts. Its orange rind comes from annatto, a natural coloring agent added during the washing process. Don’t be fooled by its penetrating aroma: it has a soft, melt-in-your-mouth feel and sweet, fruity, woody flavors, with a hint of bitterness.

💡Germain’s Tip :

Beyond a classic cheese platter, Langres is brilliant in cooking. Try it in :

• • Ribeye steak with Langres sauce
  • Chicken burger with Langres

Camembert

An iconic cheese from Normandy, born in the 18th century. Camembert features a white bloomy rind and a paste that ripens from the outside in. At its peak, it’s creamy and rich with mushroom and buttery notes. Authentic Camembert de Normandie AOP is made exclusively with raw milk.

Brie

Crowned “King of Cheeses” at the Congress of Vienna in 1815, Brie is one of France’s oldest cheeses. Its large flat shape and white bloomy rind encase a soft, creamy paste with mild flavors and nutty notes. Its main varieties—Brie de Meaux and Brie de Melun—carry AOP status.

Le Chaource

From the Aube region, Chaource has a fluffy white rind and a creamy center that creates a lovely texture contrast. With a delicate mushroom aroma and buttery notes, it ages for at least two weeks. Over time, its flavor evolves from milky and fresh to more complex and pronounced.

💡 Germain’s Tip :

Pair this creamy AOP gem with a bold red Bourgogne Epineuil for perfect harmony.

Livarot

Livarot, one of Normandy’s oldest cheeses, was likely created by local monks. Like Langres, its orange hue is thanks to annatto. A good Livarot has a firm, orange-brown, slightly sticky rind. Its bold flavor resembles smoky charcuterie with spicy notes.

Cabécou

This cheese, made from whole Alpine goat’s milk and shaped into a small round disc, was formerly known as Cabécou de Rocamadour. Since receiving its protected designation of origin (AOC) status in 1995, it has been called Rocamadour. With a soft and creamy texture, Rocamadour is mild and slightly milky. It develops a subtle goaty flavor, combined with notes of cream and hazelnut.

Brillat-Savarin

This triple-cream cheese enriched with fresh cream has an incredibly smooth texture and delicate, buttery flavor that develops with age. With 75% fat, it’s an indulgent treat.

Pont-l’Évêque

Square-shaped with an amber washed rind, this thousand-year-old Norman cheese has a supple paste and complex, fruity, nutty aromas. Protected by AOP since 1996, it’s aged for at least two weeks.

💡Germain’s Tip :

Cut from the center out in triangles so each guest gets a balance of rind and paste.

Munster

Born in a medieval monastery, Munster is a washed rind cheese aged in brine. At peak ripeness, it releases a strong aroma and rich milky taste. It’s also available flavored with cumin.

Mont d’Or

A seasonal specialty from Franche-Comté, Mont d’Or is wrapped in spruce bark that imparts a woody aroma. Its oozy texture and earthy flavor are delightful served cold or baked in its box with a splash of white wine.

Tips for Enjoying Soft Cheeses

How to Enjoy Bloomy Rind Cheeses ?

Ces délicats fromages à pâte molle et croûte fleurie se prêtant aussi bien à une dégustation nature qu’à une utilisation dans des préparations culinaires chaudes. Découvrez deux façons savoureuses de les déguster :

• Raw : Serve at room temperature (remove from fridge 30 minutes before serving) with rustic bread and a dry white or light red wine.
• Baked : Bake a small soft cheese (like Camembert or L’Epoisses at 180°C (350°F) for 15 minutes and dip crusty bread, cooked potatoes, or veggie sticks into its gooey interior.

Washed Rinds : Our Tasting Tips

Soft cheeses with washed rinds offer a rich aromatic palette that deserves to be explored in various ways. Whether you prefer the boldness of their aromas at room temperature or the mellow flavors they develop when cooked, here’s how to make the most of these exceptional cheeses :

• Raw : Milder ones like Edam are often eaten for breakfast, while stronger ones like Langres shine on a cheese board. Serve at room temperature for full flavor.
• Cooked : Dry-rind cheeses are great grilled. Mont d’Or, served warm in its box with wine and garlic, becomes a cozy favorite.

In Summary

Ready to pick your favorites among these cheesy gems ? From the gentle Brie and Camembert to the bold Époisses and Munster, soft cheeses offer a world of flavors for every taste. Can’t decide between bloomy and washed rind ? Why not try both !