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Soft-Ripened Cheeses
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Published 2025
These cheeses ripen from the outside toward the center. When very young, they are firm and cakey and have little flavor. As they mature, they gradually become softer and, when fully ripe, may be actually runny. The ripening starts just inside the rind and spreads to the center.
Brie
Soft-ripened cheeses include two categories: mold-ripened and washed-rind or bacteria-ripened.
Brie and Camembert from France are ripened by mold. They are made in flat, round shapes and are covered with a crust that varies in color from white to straw. When ripe, these cheeses are creamy and flavorful, but they develop a sharp odor of ammonia when overripe.