Bloomy Rind Cheeses are soft to semi-soft cheeses, also referred to as surface-ripened cheese. They can be lactic set/rennet assisted or rennet coagulated. Ripening occurs due a combination of internal bacterial activity and surface mold. These cheeses are known for their characteristic “bloom” of white mold on the rind.
In this class we will walk you through all the details of what they are and how to create them. We’ll cover the key terms you need to know, aging tips for how to create the perfect bloomy rind, when and how to add the white mold powder, controlling humidity, troubleshooting, and more!
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions
- Downloadable handouts
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kelly Liebrock is a Certified Cheese Professional and an instructor for The Art of Cheese. Read more about Kelly HERE