Soft cheeses

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Soft cheeses, particularly French ones, are legion. Some, like Brie and Camembert may need ‘ripening’ before you eat them. If the rind on the outside does not ‘give’, leave them out at room temperature for a few days. Never cut a whole Brie or Camembert before it is ripe for, once cut, it cannot mature. (Slices of Brie will soften and become yellow, but the flavour does not improve without the rind.)