and Blue Cheshire, mould ripened varieties of cheese are neither ... weight of cheese. It is interesting that the mould ripened ...
www.blackwell-synergy.com/doi/pdf/10.1111/j.1471-0307.1990.... - Similar pages

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Note added at 8 mins (2007-10-18 12:55:31 GMT)
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soft mould-ripened

Improved detection of Listeria monocytogenes in soft mould-ripened cheese. Authors: Johansson, T.1; Ahola-Luttila, H.2; Pirhonen, T.1; Taimisto, A.-M.2; ...
www.ingentaconnect.com/.../bsc/jam/2000/00000088/00000005/a... - Similar pages

[PDF] CODEX GENERAL STANDARD FOR CHEESEFile Format: PDF/Adobe Acrobat - View as HTML
necessary biochemical and physical changes characterizing the cheese in question. 2.1.2 Mould ripened cheese is a ripened cheese in which the ripening has ...
www.codexalimentarius.net/download/standards/175/CXS_A06e.p... - Similar pages



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Note added at 10 mins (2007-10-18 12:56:55 GMT)
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the "listeria" aspect would put me off it ... but should be ok (just kididng) . :)

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Note added at 11 mins (2007-10-18 12:58:43 GMT)
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"kidding"

Bloomy rind – White rind cheese. The white exterior is a mould growth of Penicillium Candidum that grows on the exterior of the cheese. Traditionally, eating this is a matter of preference, but I usually find that it adds both juxtaposing flavour and texture to the interior of the cheese. Typically, these are soft ripened cheeses and the mould spoors help transform the interior cheese curds from a firm to a liquefied state.
http://www.shaycheese.ca/glossary.php

Pont-l'Évêque
This is a real stinker but tastes milder than it smells. Named after a town in Normandy, France Pont-l'Évêque is a soft cow's milk cheese (45-50% fat content). It has a slightly moldy brown/pinkish rind; a soft, supple pâte (which should not be runny); and is square or heart shaped. It is also known as Moyaux cheese.

http://www.trufflepig.co.za/glossary_cheese.asp


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Note added at 1 hr (2007-10-18 14:02:40 GMT)
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-- Camembert de Normandie AOC - Cow's milk cheese from Normandy, min age 21 days, soft, bloomy rind
http://www.medicalnewstoday.com/articles/17043.php

A 'Little Cheese' From The Italian Alps
With A Snow-White Rind
San Francisco Chronicle 6/29/2007
In the foothills of the Italian Alps, just south of the Swiss border,
the province of Sondrio produces a buttery, bloomy-rind
cow's milk cheese similar to Brie

http://www.beechershandmadecheese.com/library_artisan_cheese...