In our Bloomy Cave, the unique environment fosters the development of molds and yeasts that are added to milk during the cheesemaking process. We purchase our cheese young, or “green,” meaning rindless, and develop the rinds carefully and slowly in our cave where optimal conditions allow the mold to flourish. This tightly controlled environment favors proper microbial activity. Rinds “bloom” like a field of microscopic flowers and the cheeses are patted down and flipped regularly to ensure even ripening.
The Bloomy Rind Cave is slightly cooler and drier than other caves to prevent rampant mold growth and rind slippage. If the cave is too warm or moist, the molds can grow too quickly and pull away from the paste or become too thick.
The Bloomy Cave is slightly cooler and drier than other caves to prevent rampant mold growth and rind slippage, providing our bloomy cheeses with the ideal environment for optimal mold and rind development.
Patting, flipping, ashing
Flora & Microbes:
The yeast-like mold Galactomyces candidus (formerly known as the mold-like yeast Geotrichum candidum), is off-white in color and yields a wrinkly rind that gives an almost brainy appearance to the cheeses. This type of rind can be found on cheeses such as those from the Loire Valley in France. Penicillium camemberti is a strain of fluffy white mold that appears like a white downy, velvety coat on cheeses in the same family as brie or camembert. Both are responsible for breaking down the proteins in cheese and significantly contribute to the final texture and flavor.
Typical flavor notes for cheeses in this cave range from diacetyl (which tastes buttery), to 1-octen-3-ol (which is responsible for classic mushroomy notes).