Varieties include:

• Brie (single, double and triple cream and flavored)
• Camembert  

Manufacturing Process

Soft-ripened cheeses are distinguished by the beneficial white Penicilium Candidum mold that forms the outer "bloomy rind." This mold allows the cheese to ripen from the outside in, as evidenced when cutting soft-ripened cheeses. The area nearest the rind softens first, becoming almost liquid, while the center remains firmer, even chalky. As these cheeses ripen, they continue to soften and develop more distinct flavors and aromas.  

Performance

The body of these cheeses melts well, while the rind remains intact, so for most hot applications, the rind should be trimmed. For cold applications, it is recommended to consume the rind, as this is a major flavor component and the primary source of calcium in soft-ripened cheeses.  

Key Applications

Soft-ripened cheeses are used in cold and melted applications, including sandwiches, cheese plates, appetizers, dips and spreads, gourmet-style pizza, quiches, soups, sauces, warm salad dressings and fondue.  

Marketing Advantages

Well recognized cheeses by consumers, add distinction and help differentiate a dish. European-style gourmet appeal, premium quality image.  

Key Benefits in Foodservice and Prepared Foods

Distinctive appearance and flavor make this cheese perfect for cheese plates and cold appetizers. The fact that they come from the U.S. ensures quality and attention to detail. All U.S. soft-ripened cheeses are produced with pasteurized milk, ensuring safety, as well as quality.