Browse our great selection of International Gourmet Soft-Ripened cheeses. Soft-ripened cheeses (also called surface-ripened or bloomy cheeses) are ripened from the outside in; they are soft and often runny at room temperature. The most common soft-ripened cheeses have a white, bloomy rind that is sometimes flecked with red or brown. The rind is edible and is produced by spraying the surface of the cheese with a special mold, called penicillium candidum, before the brief aging period. Soft-ripened cheeses can be made with raw or pasteurized milk, but the ones made with pasteurized milk cannot be imported into the US due to the USDA required 60 days maturation time. Cheeses in the soft-ripened category include brie, camembert styles, and the triple crèmes. Try them and let us know what you think by giving us your opinion in a product review.
We will be adding exciting new Gourmet Soft-Ripened Cheeses frequently, so come back soon!
Our Featured Gourmet Soft Ripened Cheese
Westfield Farm's flagship Classic Blue is a surface ripened, soft cheese made from pasteurized goat's milk. It is a multiple first prize winner at the American Cheese Society's annual competition, in the category of 'External Blue Molded Cheeses.'
Made in Hubbardston, Massachusetts, Classic Blue is one of very few external blue chevres made in the world and served in a number of America's fine restaurants. It is distinct with a soft grey velvet layer of Roquefort mold. This cylindrical shaped log is aged for about 2 weeks. The interior paste under the rind is creamy, clean and soft with tangy taste. This is a unique and striking gourmet cheese, truly a classic.
It will steal the show on any cheese platter and when you place classic blue in your recipes where you would traditionally add a goat cheese, the dish is sure to pop. Add a medallion to finish your filet and your vegetable dishes. For a real party favorite, you can stow away cubes inside figs and dates. Lastly, top it off with a lovely Pinot Noir and you have a perfect pairing. read more...