Best Central European Bloomy Rind Cheese Types
Bavaria Blu is a German blue cheese that was originally introduced to the market by Bergader in 1972. The cheese is handmade from high-quality pasteurized cow's milk coming from the Bavarian Alps. The rind is mold-ripened and the texture is soft and creamy.
The aromas are rich and intense, while the flavors are sharp, creamy, and strong. There are also other versions of this cheese such as Bavaria Blu Rich and Creamy and Bavaria Blu Fitness, with a lower fat content. It's recommended to pair Bavaria Blu with aromatic reds such as Lagrein or Dornfelder, or whites such as Silvaner or Riesling.
Pair with
Cambozola is an unusual German triple-cream cheese made from cow's milk. The cheese is produced in the region of Allgäu since the early 1970s by Käserei Champignon, although it first appeared in the 1900s. This cross between Camembert and Gorgonzola (hence the name) has a bloomy rind that hides a creamy and smooth texture of the paste underneath.
On the exterior, grey mold is clearly visible, and on the inside, there are pockets of blue veins. The aroma is strong, while the flavors are sharp, nutty, and slightly sweet. It's recommended to pair Cambozola with a glass of Chardonnay and serve it with honey, crackers, and fruit.
THE BEST Cambozola Cheeses
Käserei Champignon Hofmeister
Cambozola Black Label
World Championship Cheese Contest - Best of Class 2022, 2020, 2018
Tomme Vaudoise is a traditional cheese hailing from Switzerland. The cheese is made from raw cow's milk and it's left to mature for 8 weeks. Underneath its highly aromatic bloomy rind that's marked with tiny indentations from aging on racks, the texture is rich, yielding, and oozy.
The aromas are fresh, while the flavors are fresh, grassy, and slightly tangy. It's recommended to pan-fry the cheese and place it on top of a salad, use it in pasta dishes, and pair it with a glass of dry white wine.
This soft cheese is produced between Saxony and Thuringia in Germany. Although the name suggests differently, Altenburger Ziegenkäse is not a pure goat's cheese – it is made with cow's milk and a small amount of goat's milk flavored with caraway.
The cheese is coated with white mold and resembles Camembert. It has a relatively mild taste, becoming more aromatic and piquant as it matures. For a hearty snack, Altenburger Ziegenkäse is typically served on bread with pickled vegetables.
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.
Pair with
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.
Keiems Bloempje is a Belgian cheese hailing from Diksmuide. The cheese is made from raw cow's milk and it's left to age from 4 to 8 weeks. Underneath its bloomy rind, the texture is soft, dense, and creamy. The aromas are mushroomy, while the flavors are milky with hints of mushrooms and grass on the finish.
It's recommended to grill the cheese on a slice of bread or spread it on crackers. Pair it with a glass of Chardonnay or a bottle of light beer.
Le Sousbois is a Swiss cheese originating from Vaud. It was invented in 2000 by Jean-Robert Henchoz. The cheese is made from raw Simmental cow's milk and it ages wrapped in spruce bark. Underneath its thin bloomy rind, the texture is gooey and buttery.
The aromas are smoky and woodsy, while the flavors are mushroomy, earthy, and grassy. The name of the cheese means below the woods, describing the place of its production. It's recommended to pair it with a glass of hoppy ale or Champagne.
Pair with
Tomme de la Vallée is a soft, bloomy-rind cheese from Switzerland's Vallée de Joux. Crafted from cow's milk, it has a creamy texture and delicate flavor. This cheese is part of Switzerland's tradition of tomme-style cheeses, which vary by region and production methods.
Similar to other tommes, it is typically enjoyed young, offering a mild taste that pairs well with crusty bread and light wines. Its small, round shape and soft interior make it a versatile addition to cheese boards and culinary dishes.
Tomme de Rougemont, also known as tomme fleurette, is a soft cheese made from raw cow's milk, featuring a delicate white, bloomy rind. Produced exclusively at the Fromagerie Fleurette in Rougemont, located in the Pays-d’Enhaut region of the Swiss Alps, this cheese reflects the rich alpine flora of the area.
The dairy sources its milk from local cows that graze on natural meadows and alpine pastures, contributing to the cheese's unique flavor profile. Best enjoyed chilled, tomme de Rougemont serves as an excellent choice for an aperitif or as a conclusion to a meal.
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