Scientists say Camembert rind is one of nature's more amazing living materials. Not only does the rind allow the cheese's deep flavor and aroma to... For lovers of Camembert, the downy white rind is ...

CAMEMBERT, France — On a tiny farm tucked into the lush, green hillside of Normandy, Aude Sementzeff heats raw milk from cows up the hill until it curdles, then scoops it into molds to make a round, ...

What Is Semi-Soft Cheese? Semi-soft cheese is a big category that encompasses a few different styles of cheese. Within this category are soft aged cheeses (any soft cheese with a rind on the outside), ...

Kurtwood Farms Camembert-style cheese with a white rind on the left. Photo by Morgen Schuler “[The cheese scene] reminds me of the Northern California wine biz in 1965,” says Kurt Timmermeister, owner ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Several years ago, at a seminar for people in the cheese trade, I heard a respected French affineur (cheese ager) say that he did not eat the rind on cheese. The rind is merely "the packaging," he ...

‘Tis the season for some of the best food smells of the year, whether it’s the aroma of turkey browning in the oven or the scent of freshly baked apple pie. But if you’re a cheese-lover—or a ...

Catalan cheesemaker Josep Cuixart makes some of my favorite Spanish cheeses: the bloomy-rind goat's milk Nevat and the aged sheep's milk Ombra (also known as Ros). Now there's a third cheese from ...