A delicate bloom envelopes the rind and conceals a sumptuous buttery rich interior with a slight tang and a hint of mushroom at the finish. As the cheese ages it ripens inward to create a creamy consistency and luxurious feel in your mouth. Contains all the sexy attributes of your favorite triple cream but without the fat, since it is made with whole milk.
Bloomy is best enjoyed when the rind is soft but with a firm white heart. Any uneaten portion should be wrapped back up in the two ply breathable paper and stored in your vegetable or cheese drawer or in a paper sack in your fridge.
Wheels are hand dipped and ripened under the close care of the cheesemaker. After 4-5 days the delicate bloom begins to form and after 7-9 days the cheeses are all hand wrapped and moved to the second stage of aging. They are ready to eat after two weeks.
Bloomy is at its best when eaten at room temperature. When using Bloomy while cooking, it’s better to leave the cheese cold and firm. Enjoy this cheese with a fresh French baguette and some jelly or as an appetizer with some crackers and smoked salmon. Pairs with a buttery Chardonnay or Champagne.