6 things to know about soft-ripened cheeses:
, to try the Northern California cheese manufacturer’s bloomy rind specialties and speak with Cypress Grove’s Haley Nessler about all things soft-ripened. Here’s her list of action items for enjoying, storing, and serving this distinctive style of cheese.The first step to appreciating soft-ripened cheese is knowing what you’re eating.
These layers include the rind, formed from the molds and cultures; the middle of the cheese, known as the paste; and a layer between the rind and paste called the creamline. “The creamline develops through a process called proteolysis, which is when the molds on the outside cause the proteins in the cheese to break down and create this really ooey-gooey layer that’s super delicious,” Nessler says.Nessler is a rind fan — “It really adds a different complexity to the flavor profile of the cheese, and it’s also a nice textural contrast” – and encourages all cheese eaters to give it a go. “Take a little bite, and if you like it, eat it,” she says. It’s that simple.
— she suggests asking your cheesemonger for some — “for a soft-ripened cheese, you want to wrap it in wax paper, and then loosely wrap that in plastic wrap” before placing it in the fridge.Nessler recommends taking cheese out of the refrigerator one to two hours before you plan to eat it, since the flavors “really bloom” when it’s at room temperature. Soft-baked cheese alsoYou can’t go wrong serving your soft-ripened cheeses on a plate with nuts and fresh, dried, or candied fruits.
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