White mould cheeses, usually made with cow's milk, have a creamy texture and a mild, buttery taste. Production involves adding a white mould culture to the curd, causing a white bloom to grow on the surface. The cheese then ripens in 4 to 9 weeks. The longer it is stored, the softer it becomes. To determine whether a white mould cheese is mature, squeeze it gently on the sides. The cheese should yield easily and bulge in the middle.
Picturesque white landscapes of irresistible creamy textures and rich flavours define the essence of white mould cheese. Earthy mushrooms lace the top of the profile, gently cruising towards a creamy, mild ending. Their bloomy rinds vary in thickness, with some only just lightly fostering a thin coating, while others offer a great contrast to their creamy interior with a more substantial exterior. The fluffy rind also acts as a protective skin, shielding the insides from microorganisms that risk spoiling the cheese. As they age, the centre softens, often becoming stronger in flavour and somewhat runnier.
A favourite among royalty for millennia, white mould cheese is essential to any cheeseboard and a godsend for warm dishes. As an appetiser or dessert, baked white mould cheese (e.g. Brie or Camembert) offers rich dipping for vegetables, fruit and wheat biscuits.
A cast of great diversity, white mould cheese offers something for a wide spectrum of preferences. Their mild flavours allow audiences with sensitive palates to explore a vast selection of unique flavours and textures. Connoisseurs can find pleasure in the more intricate flavours often found in matured variants.
Perhaps a synonym for French cuisine like no other, Brie is held dear in the hearts of many. Authentic variants are still made by hand in the Seine-et-Marne region near Paris. Loved for its mild nature, this French delicacy presents light hints of rural mushrooms and browned butter.
Pair with freshly picked berries, zesty pear, honey and roasted nuts.
Having spawned a plethora of imitations, Camembert still stands above its competition. Made using milk from cows that roam the pastures of Normandy, it is aromatic, creamy and sweet, and slightly more intense in flavour than Brie.
Pair with fresh figs, walnuts, cherry jam and champagne or sparkling wine.
Aromatic, fresh and slightly acidic, Castello White boasts light hints of earthy mushrooms, accompanied by mellow notes of butter and cream. It has a very thin rind that melts in the mouth as it is enjoyed, and its distinct acidity gives way to a long, mild and balanced aftertaste.
Pair with honey, nuts, wheat crackers and white wine.