The living surface

Rinds, Moulds & Microbes

The outside of a cheese can be a protective skin, a carefully managed microbial habitat or both. White mould, orange smear, blue veins and natural rinds each tell a different biological story.

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Bloomy rind, washed rind and blue cheese textures

Part 01

White mould remodels the surface

Penicillium camemberti and related moulds grow over bloomy-rind cheeses, using acids and producing enzymes that diffuse into the paste. The familiar white coat is therefore doing much more than decorating the cheese.

Part 02

Washed rinds favour different communities

Brine, washing and humid maturation encourage salt-tolerant yeasts and bacteria, including organisms associated with orange pigments and strong savoury aromas. The smell can be far more dramatic than the taste.

Part 03

Blue mould needs air

Blue cheeses are pierced so oxygen can reach internal channels. Penicillium roqueforti can then grow through cracks and openings, producing enzymes that transform both proteins and fats.

Part 04

Natural rinds are still managed

Even when nothing obvious is painted or washed onto a cheese, humidity, turning, brushing and cellar conditions shape which organisms survive on the surface. “Natural” does not mean unattended.

Part 05

Not every mould is invited

Cheesemakers learn which growth belongs to the style and which signals contamination or poor storage. At home, unfamiliar mould on a cheese that is not meant to be mould-ripened should be treated differently from the rind of Brie or Stilton.

Taste the idea

Find it in a real cheese

The catalogue examples below are matched to this subject, so the next step can be tasting rather than another definition.

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The Courtyard Dairy

The Cheesemonger's Choice - Free Delivery

Why it caught our eye

This surprise selection of the very best cheeses on The Courtyard Dairy’s counter is waiting to be delivered direct to you. The Courtyard Dairy’s cheesemongers select their favourite cheeses on the counter each week, ranging from oozing ripe Brie to strong tangy Cheddar. The selection will vary weekly – but each cheese will always be first-class. Each selection includes three cheeses (min. weight 600g) plus a packet of crackers and a detailed article on the cheese producers, as well as a topical information feature on cheese. Includes Free delivery.

£31.00

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Cheese

Vina Progreso Revolution Tannat

Why it caught our eye

Viña Progreso Revolution Tannat — a modern, fruit‑driven, low‑intervention expression of Uruguay’s flagship grape — shows bold dark fruit, silky tannins, and a fresh, crunchy acidity, making it far more approachable than traditional, ultra‑tannic Tannat styles. Tasting Notes Dark fruit — juicy blackberries, ripe plums, cherry. Spice & earth — black pepper, mocha, baking spice, hints of leather and smoke. Savoury nuance — subtle wild mushroom / smoky bacon edge. Oak polish — vanilla, toast, gentle barrel influence. Texture — medium‑bodied, silky tannins, lively acidity, long generous finish. Overall: Structured yet smooth, modern, vibrant, and highly drinkable. Producer: Viña Progreso (Gabriel Pisano) Fourth‑generation Uruguayan winemaker with experience in Sonoma and Priorat. Revolution series aims to express Uruguay’s identity with a fresh, global‑friendly style. Vineyards in Progreso, Canelones, close to the Atlantic — cooling breezes, slow ripening, high‑density planting (5,000 vine

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Letter Box Hamper

Cheese Lovers Letter Box Hamper

Why it caught our eye

Beautifully wrapped in traditional parcel paper, with twine and ink stamps, this new larger edition of the cheese & biscuits through the post contains two of Britain's best cheeses - Godminster's award winning cheddar from the West Country and Caws Cryf from Wales - as well as biscuits for cheese, salted nuts and red onion chutney. The greatest indulgent gift that any self respecting lover of cheese could hope to receive! The letter box gift hamper contains: A personalised card with the recipient's name and your personal message. Godminster’s award-winning vintage Organic Cheddar, made from a unique 70-year-old recipe using milk from their dairy herd on Godminster Farm in Somerset. A truckle of Caws Cryf Cheese. Made in Wales and slightly softer than a cheddar, it is a mature cheese with a lovely texture and mellow rich flavour. Wax wrapped for freshness. All British Cheddar Crackers. Made with freshly grated Wookey Hole cave aged Cheddar, hand baked the West Country.

£34.95

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