How to serve soft white cheese

Soft White

Soft white cheese should be served at room temperature and when it is ripe (rind shows signs of breaking down, soft from the edges to the centre, mushroomy earthy aromas and creamy mushroom flavours) so that it's full in flavour.
Enjoy Soft White cheese with:
  • muscatels
  • guava
  • hazelnuts or walnuts
  • poached pear
  • quince paste
  • a fresh crusty baguette, almond or fruit bread or crackers
  • figs
  • Cheese should have a velvety white rind, a creamy and glossy golden interior with no dry edges or overpowering smell of ammonia
  • The centre of the cheese should have a soft texture when cut and the surface mould should be crumpled and showing signs of breaking down
  • Avoid a camembert or brie that has a chalky centre as this indicates an unripe cheese
  • Select a soft white cheese that is ripe (ie. as close to its 'best before' date as possible) to ensure a fuller flavour
  • Earthy aromas and full creamy mushroomy flavours that linger on the palate with just an initial hint of ammonia indicate that the cheese is ripe
  • Where possible, store the cheese in its original wrapper as this forces the white mould to grow back into the middle of the cheese, therefore ripening it from the outside to the centre
  • Keep soft white cheese in the warmest part of the fridge and away from strong smelling goods as it will absorb other flavours
  • Alternatively, wrap the cheese in waxed greaseproof paper. However, the cheese will only keep for a day before drying out
  • Freezing is not recommended
  • Depending on maturity, soft white cheeses can be stored from one to four weeks
wine matches
Petaluma Chardonnay
Croser NV