Mould Cheese

Mould cheese is a general term for cheeses ripened with the help of noble moulds. There are two main types: cheeses with a white mould rind on the outside, such as Brie and Camembert, and cheeses with blue-green mould veins running through the paste, such as Roquefort, Gorgonzola, and Stilton. The flavour is typically bold, tangy, and earthy, with a creamy or crumbly texture. In the kitchen, mould-ripened cheeses work wonderfully on cheese boards, in pasta sauces, with meat, in salads, risottos, or as a filling for pastry. They are a rich source of protein, calcium, and B vitamins.