29 Worst Rated Bloomy Rind Cheeses
in the World

Bijou is an American cheese hailing from Vermont. The cheese is made from pasteurized goat's milk and it's left to age for 30 days. During the maturation period, Bijou (jewel in French) forms a wrinkly mold-ripened rind with a sweet and yeasty aroma. Underneath it, the texture is smooth and creamy. The flavors are tangy, sharp, yeasty, clean, milky, and sweet, with hints of hazelnuts and flowers. It's recommended to serve this small hand-shaped button of cheese with pickled cherries, pancetta, fig jam, and roasted hazelnuts. Pair it with amber cider or a glass of rosé. The cheese can also be served on a cheeseboard, used in salads, or wrapped in bacon, then baked in the oven.Expand

Originating from the Val-Dieu Abbey in Belgium, Bouquet des Moines is a semi-soft cheese made from pasteurized cow’s milk. Underneath its bloomy white rind, it hides a delicately creamy texture. The cheese is characterized by its unusual shape, similar to an upside-down flower pot, and during the maturation period, it gradually ripens towards its center. It can be consumed melted, grilled, or as it is from a cheese platter.Expand

Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and a crumbly texture. Named after the grey colored mold which emerges on the surface right after maturation, Tiroler Graukäse exudes a strong, pungent aroma. It is typically crumbled over buttered wholemeal bread, but it is also an essential ingredient in many traditional Tyrolean dishes such as nettle soup with Kaspressknödeln, a variety of cheese dumplings, or Zillertal donuts. Interestingly, there is also an Italian variety of Gräukase from South Tyrol and it's protected by a PAT designation.Expand

Cornish Brie is, as the name suggests, a Brie-style cheese made in Cornwall. The cheese has a bloomy rind, and beneath it, there is a yellow, smooth, and creamy paste. Made from full fat cow's milk from Cornwall, this cheese has flavors that are mild, creamy, and buttery. Matured to perfection, Cornish Brie also features the gooey middle that's adored by Brie lovers. It's recommended to serve it on a cheeseboard, but it can also be grilled or used in a variety of sandwiches and salads.Expand

Brie de Nangis is a French cheese hailing from Brie. Made from raw cow's milk, this Brie is one of the mildest and more buttery versions of the cheese. The texture is smooth and creamy, while the center is slightly chalky, but it becomes runny with aging, usually for 4 to 6 weeks. The flavors are rich, mushroomy, vegetal, and slightly tangy from the rind, with hints of steamed cauliflower. It's recommended to pair it with a glass of Sauvignon Blanc or a bold red wine such as Merlot. Serve it with crusty bread or apple and rosemary jelly. In the past, this cheese was produced on farms close to Nangis, hence the name. The production stopped during WWII, but it resumed in the early 1980s.Expand

Moses Sleeper is an American cheese produced in Vermont by Jasper Hill Creamery. Made from pasteurized cow's milk, it was inspired by the classic French Brie. Underneath its thin bloomy rind, there is a gooey texture with a milky aroma. After 6 to 12 weeks of aging, the flavors become rich and nutty, with hints of cauliflower and fresh cream. There's a bright and clean finish with hints of white mushroom aroma. It's recommended to serve Moses Sleeper on a cheeseboard with baguettes, pickled carrots, or country-style meat spreads.Expand

Mt Tam is an American cheese hailing from California, where it's produced by Cowgirl Creamery. This soft triple-cream cheese is made from organic cow's milk with the addition of cream. It has a bloomy rind and the texture is firm, smooth, dense, and creamy. The flavors are rich and buttery with earthy, mushroomy, and grassy hints. Mt Tam is named after the majestic Mt. Tamalpais in Northern California. It's recommended to pair the cheese with a glass of Sancerre.Expand

Bûchette basilou is a traditional cheese that’s produced in Saint-Julien-sur-Sarthe, Orne, Normandy. The cheese comes in the shape of a log, and it’s made from raw goat’s milk. It’s usually left to age for at least 10 days before consumption. Underneath its ashy bloomy rind, the texture is soft and creamy. The aromas are lactic and goaty, while the flavors are fresh and goaty with hints of hazelnuts. As the cheese ages, its flavors become even more pronounced. Expand

Paglierina is an Italian cheese produced in Cuneo and Turin. It's made from cow's milk and has a thin natural rind. The name paglierina is derived from paglia, meaning straw, referring to the old tradition of maturing Paglierina cheese on a bed of straw, which drains and distributes the butterfat through the cheese and also imprints a typical pattern on the rind. The texture of Paglierina is creamy and soft, while the flavors are buttery, sweet, and aromatic, with hints of almonds. The cheese ages for 10 to 20 days. It is recommended to pair it with sparkling whites and light reds.Expand

Baron Bigod is an English brie-style cheese hailing from Bungay, Suffolk, where it's produced by Jonny Crickmore, who gets the milk from Montebeliarde cows. The cheese is made from raw cow's milk and animal rennet. Underneath its bloomy rind, the texture is silky near the rind and crumbly at the core. The aromas are clean, nutty, and lactic, while the flavors are balanced, bright, mushroomy, earthy, and vegetal. This is the first Britain's unpasteurized Brie that's made on the farm in large wheels. It's recommended to pair the cheese with chili jam, chorizo sausage, fresh figs, or crusty bread on the side.Expand