Bloomy Rind

Soft Cheese with a Bloomy Rind (or Soft-Ripened Rind)

The most famous cheese sub-category of the family of soft cheeses, is the bloomy rind cheese (also called soft-ripened rind cheese). This category of cheese is neither cooked nor pressed during its production. A bloomy rind cheese is covered with penicillium, giving it a fluffy white appearance. An interesting article in Wired magazine, describes what microbiologists find when they investigate the microflora of cheese.

Among soft cheeses with a bloomy rind, there is Brie, Camembert, Carré de East, Chaource, Coulommiers, Neufchatel, Saint – Marcellin, and many more. Interesting factoid: for many Americans, the terms bloomy rind and brie are equivalent. This simply shows that many Americans are unfamiliar with the wide range of bloomy-rind cheeses, while recognizing brie as belonging to this category. Indeed, brie is one of many bloomy-rind cheese varieties. This list however includes many other cheeses that will gradually be covered on this blog.


Brie Cheese. Photo Credit: The Marmot


Below are listed some bloomy rind cheeses already covered in this blog. Stay tuned for more, as the list grows!

Bouq Émissaire

Bouq Émissaire

This trademark name, Bouq Émissaire, is a play on bouc émissaire, the French term for scapegoat. Bouq Émissaire is an unpasteurized goat’s milk cheese. It is a semi-soft, bloomy-rind, formed into a 1kg wheel, covered with vegetable ash […]



This cheese is (I think) the only cheese produced in the Iles de la Madeleine. The islands of La Madeleine are an archipelago located in the Golf St Laurent part of the province of Quebec. […]

Grey Owl Cheese

Grey Owl

Grey Owl is a delicious, bloomy rind goat cheese with dark vegetable ash on the rind, giving its dramatic, deep grey color. It is made by the Fromagerie Le Détour, in Témiscouata-sur-le-lac, Québec. The Globe […]

La Madelaine Sheep's Milk Cheese from la Fromagerie Nouvelle France.

La Madelaine

La Madelaine is a cheese made from pasteurized sheep’s milk, and has a soft and flowery rind. Its farmer’s aromas are fine and delicate, in the mouth. The cheese maker, Marie-Chantal Houde, has combined the […]

This beautiful photo of Fougerus comes from Buchanana's Cheesemonger in London, UK.


Fougerus is soft cheese with a bloomy rind made from cow’s milk with a content of 25% fat. This is a cheese that has a ripening 1 month in a wet cave. The best time […]

Brebis du Lochois

Brebis du Lochois

Brebis du Lochois is a small cheese weighing 150g, with a diameter of 7cm, made from sheep’s milk. It is a soft cheese with a bloomy rind and a buttery flavor. The best time of tasting […]

Banon. Photo Credit: Joselu Blanco.


Banon cheese has been consumed since Roman times. Legend has it that the Roman emperor Antoninus Pius died of indigestion from eating too much Banon. It was appreciated in the Middle Ages and closer to us […]

Crottin de Chavignol

Crottin de Chavignol

  Crottin de Chavignol is a small goat cheese (50g) manufactured in Berry (Sancerre wine country). This small cheese takes its name from the humorous spirit of French farmers, because it is in the shape […]



Coulommiers can be described as a small brie. Coulommiers is a soft cheese with a bloomy rind made from raw cow’s milk. It looks very much like a small Brie at 13cm, and weighing 500g. It […]



Chaource is a soft cheese with a bloomy rind, made from raw milk; it has the AOC designation. It is made all year in the Troyes region. The best time of consumption is in May, when the cows […]


Carré de l’Est

Carré de l’Est owes its name to its square shape. It is a commercially produced cheese with a bloomy rind, made primarily in Lorraine. Its weight is approximately 380g, and it is between 40 to 50% fat.



    Pouligny-Saint-Pierre is a goat cheese, distinctly recognizable due to its pyramid shape. As usual, this cheese has a story or legend attached to it. It is said this cheese was first made in the XVIII […]



Camembert, like Brie, is a cow’s milk cheese with a bloomy rind. Like Brie, Camembert is produced worldwide, with more or less success. Real Camembert get its name from the village where it was born. According to legend, it […]



Brie is certainly one of the most imitated cheeses. It is produced throughout France and even other countries with varying success. Brie belongs to the family of bloomy rind cheeses and it is more than necessary to include […]