Production processes by type of cheese
Cheese processing (part 2)

All cheeses in this family have a white rind covering a soft, creamy paste.

In France, there are around thirty "grand" bloomy-rind cheeses made from cow's milk. They originate from different regions (table 6).

Their composition varies from one cheese to another (table 7).

Their shape and fat content (G/S = 100 × fat content/dry extract content) determine the degree of ripening and flavor. A thin cheese, with 45 to 50% fat content, for example, has a fairly strong flavor. Thicker cheeses, with 50-60% G/S, have a chalky paste, still white, with a milder, slightly acidic flavor. So-called solubilized soft cheeses, stabilized with 60 to 75% G/S, have an even milder,...