Soft-ripened, bloomy-rind cow’s milk cheese

Soft Ripened and Bloomy-rind – Cow’s milk cheese – Double/Triple-crème cheeses

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Soft-ripened and bloomy-rind cow’s milk cheese is a type of cheese that has a soft, creamy texture and a bloomy rind. It is typically made using cow’s milk and can come in various flavours and styles. Bloomy-rind cheeses are:

  • Often double or triple crème cheeses.
  • Meaning they are made with a higher percentage of fat.
  • Giving them their characteristic creamy texture and rich taste.

These cheeses are aged for a short period, during which they develop a thin, white rind that is both edible and adds flavour to the cheese. Soft-ripened, bloomy-rind cow’s milk cheese is famous for cheese boards, salads, and sandwiches. It can be paired with various wines and crackers for a delicious and satisfying snack.

Double cream cheese is a soft cheese made from cow’s milk mixed with cream to contain 60%-75% fat. Triple cream cheese is made the same way but with even more cream, so it has at least 75% fat.

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Brillat-Savarin

Mild cheese categories Fast2eat
Brillat-Savarin

Brillat-Savarin is a type of cheese made from cow’s milk. It has a soft texture and a white crust. The cheese was first made in 1890 and was called “Gourmets’ Delight.” Later, Henri Androuët changed the name to honour a famous French food lover, Jean Anthelme Brillat-Savarin.

Brillat-Savarin cheese is made by three factories in the Ile de France region. It’s called triple cream cheese because it has a lot of fat. At least 75% of the dry matter in the cheese is fat due to the addition of cream. After it is made, the cheese is aged for a short period, usually one to two weeks. They also make fresh cheese that tastes like rich cream cheese.

Characteristics & Tasting Notes

The Brillat-Savarin cheese is yummy and creamy. It tastes a bit sour when fresh but gets a stronger earthy taste if you leave it longer. Young cheeses are like fresh cheese, but the flavour becomes more complex if you wait 4-5 weeks. When it’s fully matured, the cheese has a white rind that you can eat, and the inside is also white with a buttery texture. It’s moist and tasty, with enough creaminess for triple cream cheese. You can taste the flavours of butter, salt, a bit of sourness, creaminess, mushrooms, nuts and truffles.

Serving Suggestions & Food Pairings

This cheese is delicious by itself, or you can eat it with fruit jam on bread. If you want to try something new, you can also eat it with fresh berries.

Wine Pairings

Brillat-Savarin is a cheese that tastes great with bubbly wines like Champagne. It also goes well with Pale Ale and sometimes with a Domaine Chandon Rosé or a Viognier.

Variations

Rouzaire, a French cheesemaker, makes an aged version of Brillat Savarin called Pierre Robert. These cheeses are smaller but creamier due to moisture loss during aging. The longer aging time also makes the cheese more concentrated with protein and salt, which gives it a stronger earthy and salty taste.

Best wine pairing

White wine: Viognier
Red wine: Bordeaux, Beaujolais Nouveau, Burgundy, Chambolle-Musigny, Chapelle-Chambertin, Crozes-Hermitage, Régnié, Chiroubles
Sparkling wine: Champagne, Domaine Chandon Rosé

Pair with

Fresh berries, and fruit jam on hearty bread.

Type

Semi-soft, artisan

Texture

Creamy and dense

Rind

Mould ripened

Colour

White

Flavour

Buttery, nutty, sour

Aroma

Milky

Source of milk

Cow’s milk

Aging time

1–2 weeks

Country of origin

France

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Délice de Bourgogne

Mild cheese categories Fast2eat
Délice de Bourgogne

Delice de Bourgogne is a yummy cheese from Burgundy, France. It’s made by mixing cow’s milk with crème fraîche, which makes it soft, rich, and smooth. People first made it in 1975. It has a lot of fat, about 75%.

Characteristics & Tasting Notes

This type of cheese is very creamy because it has extra cream in it. It’s called Delice de Bourgogne cheese and has a white and smelly outside because of some mould. The taste is a bit salty and sour with a creamy, buttery flavour. The outside smells like mushrooms and is different from the inside of the cheese, which is smooth and goes from ivory to pale yellow colour. It’s easy to spread when it’s at room temperature.

Serving Suggestions & Food Pairings

You can serve it in small bowls by itself or with grapes to dip. It is delicious, and you can also try spreading it on toasted baguette slices or eating it with crackers.

Wine Pairings

The producer recommends serving Delice de Bourgogne cheese with dry Burgundy white wines like Meursault, Chablis or Crémant de Bourgogne . This fat cheese also goes well with Epineuil, Champagne, Cava, Cider from Brittany, and Wheat Beers.

Substitutes/Similar cheeses

If you don’t have delice de bourgogne you can substitute fromage affinois or any triple cream Brie.

Variations

Délice de Bourgogne 2 kg (aging = 2 weeks)
Délice de Bourgogne 200 g (aging = 1 week)

Best wine pairing

White wine: Meursault, Chablis
Red wine: Epineuil
Sparkling wine: Crémant de Bourgogne, Champagne, Cava

Pair with

Grapes, toasted baguette or table water crackers.

Type

Soft, soft-ripened

Texture

Creamy, smooth, soft

Rind

Bloomy

Colour

Cream

Flavour

Buttery, mushroomy, smooth, tangy

Aroma

Mushroom, pungent, strong

Source of milk

Cow’s milk

Aging time

1-2 weeks

Family

Brie

Country of origin

France

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Saint Andre or Saint-André or St. Andre

Mild cheese categories Fast2eat
Saint-André

Saint-André cheese is a type of French cheese that is very creamy and rich. It has a white, fluffy coating that is safe to eat and a soft centre similar to Camembert cheese. It’s made in Normandy, France, with fresh cow’s milk and heavy cream, which gives it a high-fat content of 75%. This cheese takes about 30 days to make.

Characteristics & Tasting Notes

This cheese has a soft and creamy inside with a bloomy edible rind. It tastes sour, tangy, buttery, and salty. The cheese is rich and buttery because sweet cream is added during cheese-making. The inside is ivory white with a velvety and powdery mould rind that can be eaten. It tastes like a stronger version of Brie. The tangy rind goes well with the rich and slightly salty centre.

Serving Suggestions & Food Pairings

This cheese goes well with pears and Fuji apples, as suggested by the maker. You could also eat it with French or Italian bread, plain crackers, and almost any fruit. For Valentine’s Day, try Saint-André topped with caramel pecans, craisins, currants, walnuts, or roasted tomato pine nuts.

Wine Pairings

The full, buttery taste of Saint Andre can make a white wine, such as Sauvignon Blanc or even a crisp Chablis, taste sour and metallic, so it is best suggested with a light beer, dessert wine or a glass of light and fruity rosé.

Substitutes/Similar cheeses

You can substitute any double-cream Brie if you don’t have St Andre cheese.

Storing

The cheese is highly perishable and should be consumed within a week of its purchase.

Best wine pairing

Dessert wine or a light and fruity rosé.

Pair with

Crusty French or Italian bread/baguette, a plain cracker, or a slice of pear or Fuji apples. Also, it Pairs with almost any fruit.

Type

Soft, soft-ripened

Texture

Creamy and dense

Rind

Bloomy, Mold Ripened

Colour

Ivory

Flavour

Buttery, salty, sour, tangy

Aroma

Mild, rich

Source of milk

Cow’s milk

Aging time

Approximately 30 days

Family

Brie

Country of origin

France

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These tips are from my own experience;
I’m neither a party organizer, a sommelier, nor a turophile (a cheese connoisseur). 
I just love cheese, wine and spending time with family and friends.

I hope my easy tips will give you the confidence to host a wine and cheese party with a handful of close friends.

If you use my tips for your next Wine & Cheese party, please comment below and remember to take a picture, tag @Fast2eat.com and use #Fast2eat so that we can both marvel at how easy it was!

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