Surface-ripened with mold cheese de John Spottiswood

soft-ripened cheese = bloomy rind cheese = soft paste cheese = surface-ripened with mold cheese = soft rind cheese The rinds of these cheeses are exposed to mold, which moves into the pâte as they ripen. As they do, they become softer and maybe even slightly runny. It's important to eat soft-ripened cheeses when they're perfectly ripe--if under-ripe, they're pasty and bland, if overripe, they become runny and ammoniated. To fully appreciate their subtle and complex flavors, be sure to bring them to room temperature before serving them. These are great table cheeses, and they're often served with bread, crackers, or fruit. They're not usually cooked. Most are covered with a felt-like white mold which is edible, but not to everyone's taste. This category includes Brie, Camembert, Toma, Coulommiers, Chaource, and Brillat-Savarin.