Top 10 Centrien Bloomy Rind Cheeses

Selles-sur-Cher is a soft cheese made from full-fat goat's milk, dusted with wood ash to develop a unique rind with strong mineral notes. It is produced in Western Sologne including the Cher region in France. The word 'Selles' refers to the shape of the cheese, that is, a disk. The texture is that of moist clay and the flavor of the body tastes salty, goaty, nutty, and grass-like. The more mature it is, the more its nutty flavor is pronounced. If the rind is eaten together with the cheese, it produces a more intense, sharper flavor due to the ash remnants and mold. It goes well with white wines, like most goat cheeses usually do, and it is perfect for the end of a meal, served in salads or with sliced fruit such as apples or pears.Expand

Valençay is a soft cheese with an unusual visual appearance, made from goat's milk in the French regions of Cher, Indre, Indre-et-Loire and Loir-et-Cher. It is shaped like a pyramid with its top cut off, and according to a legend, it used to have a full pyramid shape until Napoleon cut the top off with his sword upon his arrival back home from a failed expedition to Egypt. The cheese is covered with a natural blue-gray mold coated with a mix of salt and charcoal and its body is smooth and dense in texture while the taste is slightly piquant, mild, nutty and lemony. Pair it with dry white or sparkling wines.Expand

Fleur de Sologne is a traditional cheese originating from the Sologne area in the Loire valley. The cheese is small and flower-shaped, made from raw goat's milk. It's usually left to age from 10 to 15 days before consumption. Underneath its bloomy ash-coated rind, the texture is soft, creamy, and dense. The aromas are lactic, goaty, floral, and fruity, while the flavors are delicate, floral, fresh, and clean. It's recommended to serve Fleur de Sologne on a cheese board or use it in salads. Pair it with a glass of dry white wine on the side such as Sancerre Blanc.Expand

Barbeillon is a traditional cheese that’s produced in Sassay (Val de Loire). The cheese is made from raw goat’s milk. It’s usually left to age from 3 to 5 weeks in humid cellars. Underneath its thin ashy and bloomy rind, the texture is soft and dense, but over time it becomes runny and silky. The aromas are reminiscent of fresh milk and hay, while the flavors are fresh, goaty, mild, slightly salty, and herbaceous. It’s recommended to pair this cheese with a white wine from Touraine.Expand

Arthon is a traditional cheese produced in the region of Indre (Centre-Val de Loire). The cheese is made from raw goat’s milk and it’s shaped like a pyramid. Underneath its thin bloomy rind, the texture of the ivory white paste is soft. The flavors are goaty, milky, and delicate. The cheese can usually be tasted from March to November.Expand

Olivet au foin is a French cheese hailing from the town of Olivet in the Loire region. This seasonal cheese is made only in May and June from pasteurized or raw cow's milk and it's left to age for 3 months before consumption. Underneath its bloomy rind that's been rolled in straws of hay, the texture is creamy, smooth, and soft. The aromas are floral, herbal, and fresh, while the flavors are mild, salty, and herbaceous. It's recommended to pair Olivet au foin with Sancerre, Pinot Noir, or Chardonnay. Serve it as a table cheese with fruit and bread.Expand

Pavé Blésois is a French cheese hailing from the Centre region. The cheese is made from goat's milk and it's shaped into squares or rectangles. It's usually left to age for 6 weeks before consumption. Underneath its moldy rind, the texture is smooth, clean, and dense. The aromas are milky and goaty, while the flavors have notes of hazelnuts and a spicy aftertaste. It's recommended to add Pavé Blésois to salads and pair it with a glass of dry white wine such as Chinon.Expand

Sarments d'amour is a unique French cheese produced in Sancerre in the Loire Valley. The cheese is made from raw goat's milk. It's easily recognizable because of its cute shape – it's shaped like a wine cork, and a grapevine twig is inserted in the middle, just like a lollipop. The flavors are distinct and goaty. The paste is dense, white, rich, creamy, and feels luscious in the mouth, while the wrinkly rind has a slightly stronger flavor. It's recommended to serve this cheese as an appetizer and pair it with a sparkling wine or a crisp rosé.Expand

Couronne lochoise is a small French cheese produced in limited quantities in the area around Loches. The cheese is made with goat's milk and has a bloomy, ash-coated, delicately thin rind. The interior is white with a smooth, creamy, and buttery texture. Couronne Lochoise is shaped like a donut, and the word couronne means crown, referring to its shape. The flavors are mild and goaty, with hints of citrus, salt, and grass. It is recommended to pair Couronne lochoise with wines from the Loire region.Expand

Feuille de Dreux is a French cheese produced in the region of Eure-et-Loir. It is made with cow's milk and has a bloomy rind. The texture is creamy, soft, and supple, while the flavors are rich, fruity, mushroomy, and woody. The cheese is traditionally wrapped in chestnut leaves which serve as a decoration and impart some flavor to the cheese, but the leaves also stop the cheeses from sticking to each other when they are stacked. In the past, Feuille de Dreux was consumed by field workers as a snack, and today it is still enjoyed by local farmers. It is recommended to serve the cheese with bread or crackers and a glass of fruity red wine on the side.Expand