White Mould cheeses are characterised by their white rind. The microflora/mould (including Penicillium candidum, Penicillium camberti and Geotrichum candidum) on these surface-ripened cheeses require oxygen, so packaging allows for ample airflow. They are best stored in humid environments free of other strong aromas that can permeate these high moisture cheeses. When young, the rind is typically white and fluffy whilst the interior is still firm and curdy. As the cheese matures, the rind will breakdown proportionately to the interior.
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