Brie, Comté and Roquefort: every cheese has a family

B r i e , C o m t é a n d R o q u e f o r t : e v e r y c h e e s e h a s a f a m i l y

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Fresh, bloomy-rind, washed-rind, pressed and blue cheeses arranged on a ceramic platter.

One is creamy beneath a white rind, another can be cut into thin slices, and a third is threaded with blue veins… To understand these differences, let’s look at how cheeses are made and matured.

Cheese families at a glance

One clue. Two examples. Time to taste.

The family The simple clue Two examples
Fresh cheeses

Fresh cheesesNo ageing
 The simple clueThey retain a moist texture and an often mild, slightly tangy flavour. Two examples :Fromage blancFaisselle
Bloomy-rind cheeses

Bloomy-rind cheesesA white coat
 The simple clueA white rind forms during ageing. Beneath it, the paste becomes soft and sometimes runny. Two examples :BrieCamembert
Washed-rind cheeses

Washed-rind cheesesA washed rind
 The simple clueThe rind is washed during ageing. Often orange and aromatic, it does not tell you everything about the strength of the flavour. Two examples :MaroillesMunster
Uncooked pressed cheeses

Uncooked pressed cheesesThe curd is pressed
 The simple cluePressing removes some of the whey. The paste may stay supple or become firmer with ageing. Two examples :ReblochonCantal
Cooked pressed cheeses

Cooked pressed cheesesHeated, then pressed
 The simple clueThe curd is heated further before pressing, which helps remove the whey. Two examples :ComtéEmmental
Blue cheeses

Blue cheesesBlue veins
 The simple clueFungi develop inside the paste. The cheeses are pierced to let air in. Two examples :RoquefortFourme d’Ambert

At VAVIN 酒盒子, discovering cheese starts with these simple pointers: look at the rind, look at the paste, then taste. The family gives you a first clue; every cheese keeps its own personality.