Natural Rind

When fresh cheeses are left to sit in a cellar and dry out, they attract natural molds and yeasts from the air that create a soft, often powdery rind. As the cheese sits and ages—even just for a couple of weeks—this surface becomes thicker and the cheese drier and firmer, often developing a nutty flavor and more pungent aroma and taste. This treatment is used especially with goat cheeses, most famously Crottin de Chavignol.