Hermelín Cheese from Czechia – A Guide
Discover Hermelín, a soft Czech cheese with a creamy texture and white rind. Perfect for snacking, salads, or baking.
Hermelín Cheese from Czechia – A Guide Read More »
Penicillium Candidum Rind Cheese
Definition and Scope
Penicillium candidum rind cheese refers to a category defined by its surface mold development. This white, bloomy rind forms through controlled inoculation with Penicillium candidum spores during aging. The mold creates a characteristic fuzzy or velvety exterior that distinguishes these cheeses visually and texturally.
This classification includes soft-ripened cheeses with a high moisture content. The rind acts as a living ecosystem, contributing significantly to the cheese’s final character. These cheeses are typically aged for a relatively short period, ranging from a few weeks to a couple of months.
Production Process
Production begins with inoculating fresh cheese curds or spraying the formed cheese wheels with a solution containing Penicillium candidum spores. The cheeses are then transferred to specialized aging rooms with high humidity levels, typically around 90-95%. This environment is crucial for encouraging the mold to flourish on the cheese surface.
During aging, cheesemakers regularly turn the cheeses to ensure even rind development. The mold enzymes work inward, breaking down fats and proteins from the outside. This enzymatic activity softens the paste and develops the cheese’s signature creamy texture beneath the rind.
Sensory Profile
The rind itself offers a distinct mushroomy, earthy flavor with sometimes subtle ammoniac notes. Beneath the rind, the paste develops a buttery, rich texture that becomes increasingly fluid as the cheese ages. The contrast between the edible rind and the soft interior creates a complex tasting experience.
Flavor profiles range from mild and milky in younger cheeses to more robust, savory notes in fully matured examples. Common aroma descriptors include fresh mushrooms, damp cellar, and cultured butter. The texture progresses from chalky when young to luxuriously creamy at peak ripeness.
Culinary Uses
These cheeses are primarily served as table cheeses, often featured on cheese boards at room temperature to maximize flavor release. They pair exceptionally well with crisp white wines like Sauvignon Blanc or sparkling wines, which cut through the richness. Crusty bread, fresh fruits, and nuts are classic accompaniments that complement their creamy texture.
In cooking, they are used in baked applications where their melting properties create luxurious textures. They elevate sauces, gratins, and stuffed dishes with their fungal complexity. The rind is generally edible and contributes flavor, though some prefer to remove it for milder taste preferences.
Notable Examples
Brie de Meaux from France represents the classic expression of this style, with its pronounced mushroom aroma and supple paste. Camembert de Normandie offers a more robust flavor profile with smaller format wheels that ripen more quickly. Both benefit from Appellation d’Origine Contrôlée (AOC) protection, ensuring traditional production methods.
American artisanal examples include varieties like Harbison from Jasper Hill Farm, which features a spruce bark wrapping that influences the rind development. These newer interpretations maintain the fundamental Penicillium candidum character while incorporating local terroir influences. They demonstrate the style’s adaptability across different cheesemaking regions.