White Mould

With a creamy interior, mild buttery to mushroomy flavour profiles and a variety of bloomy rinds, white mould cheeses are luxurious and indulgent.

Production involves adding a white mould culture to the curd, causing a white bloom to grow on the surface.

White Mould cheeses are generally ripened from 4 weeks to about 10 weeks.

Ageing the cheese allow the center to soften and develop deeper flavours.