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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.
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