Soft White Rind Cheese
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
These grow a fine white crusty rind of penicillin candidum mold, which helps ripen the cheese and prevents the soft, voluptuous interior from drying out. Mild, sweet and buttery, the rind sometimes deepening to a rust color as in the singular Rey Silo.
Pages in category "Soft White Rind Cheese"
The following 2 pages are in this category, out of 2 total.
