Creamline In soft-ripened cheeses, the creamline describes a soft, molten layer of cheese that can often be found between the paste and the rind. Sometimes slightly different in color than the paste, the creamline becomes softer and runnier with age, and will eventually overtake the texture of all the paste. Creamlines develop through proteolysis, an enzymatic process during which proteins are broken down, water molecules in the cheese are released, and that creamy layer is formed. A perfectly formed creamline surrounds the interior paste with the texture of loose custard. Excessive creamline often results in slipskin.