Buttery on the palate with a velvety texture: just two words to describe Brillat-Savarin, one of the great cheeses of the world. Photo courtesy of igourmet.com.
August 2005
Last Updated February 2010
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Cheese Tasting Terminology
Page 4: Bloomy Rind & Blue Cheese
This is Page 4 of a five-page article. Here, how to describe bloomy cheese and blue cheese. Click on the black links below to visit other pages.
Bloomy Cheeses
These are the white cheeses with soft, creamy interiors—the most popular cheeses in the world. The rind is composed of one of the greatest cheese molds, Penicillium candidum.
Examples: Brie, Camembert, Brillat-Savarin and Pierre Robert.
Learn more about Brie and Camembert. |
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A creamy Brie from Rouge et Noir. Photo by Evan Dempsey | THE NIBBLE. |
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- Custardy
- Decadent
- Fluffy
- Luscious
- Mouthfilling
- Pasty
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- Pillowy
- Rich
- Ripe
- Soft
- Velvety
- Voluptuous
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- Buttery
- Earthy
- Grassy
- Mushroomy
- Slight Ammonia
- Wet Grass
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Blue Cheeses
Created by the mold Penicillium roqueforti, a relative of the Bloomy group’s Penicillium candidum, but blue in color rather than white. They range from medium to sharp in flavor, and can be semisoft or hard.
Examples: Cabrales, Danish Bleu, Gorgonzola, Roquefort, Stilton.
Learn more about blue cheese.
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Artisan blue cheeses. Photo courtesy EatWisconsinCheese.com. |
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- Creamy
- Crumbly
- Fudgy
- Liquescent
- Powerful
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- Punctured
- Sandy
- Striated
- Veined
- Velvety
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- Biting
- Electric
- Lingering
- Mean
- Moldy
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- Penicillium roqueforti
- Popping
- Spicy
- Tangy
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Continue To Page 5: Pressed & Washed Rind Cheeses
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