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.

• Custardy
• Decadent
• Fluffy
• Luscious
• Mouthfilling
• Pasty

• Pillowy
• Rich
• Ripe
• Soft
• Velvety
• Voluptuous

• Buttery
• Earthy
• Grassy
• Mushroomy
• Slight Ammonia
• Wet Grass

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.

• Creamy
• Crumbly
• Fudgy
• Liquescent
• Powerful

• Punctured
• Sandy
• Striated
• Veined
• Velvety

• Biting
• Electric
• Lingering
• Mean
• Moldy

• Penicillium roqueforti
• Popping
• Spicy
• Tangy