Category - Mold ripened cheese
Mold ripened cheeses belong to the group of soft cheeses, but unlike fresh cheeses, they are specially matured using specific safe molds to develop unique flavours, textures and aromas. They are categorized as either internal – blue veined (P. roqueforti), when mold grows inside, or surface – bloomy rind (P. candidum), when white mold forms a soft exterior, ripening the cheese from the outside in and creating creamy, buttery, or earthy profiles.
Ash coated (soft cheese "Pelnu")
SOIRA Artisan Cheese Company
The soft PELNU cheese is a cow’s milk, white-mould cheese matured for 28–35 days. It has a rich, creamy flavour with earthy notes of rain-soaked moss and a deep woodland aroma. As it matures, the paste becomes increasingly supple, eventually taking on an almost melted-cheese consistency and developing a bold, distinctive character. It is a particular favourite on cheeseboards.
Mini brie
SOIRA Artisan Cheese Company
Mini Brie is a soft, cow’s milk white-mould cheese matured for 28–35 days. It has a distinctly creamy texture and a rich flavour with earthy notes of mushrooms, moss and forest floor, balanced by the gentle sweetness of cream. The cheese is soft and easy to slice, becoming increasingly supple as it matures.
Spring (soft cheese "Pavasaris")
SOIRA Artisan Cheese Company
Pavasaris is a soft, cow’s milk white-mould cheese matured for 28–35 days. Before maturation, it is coated with dried herbs, which become entwined with the white mould as the cheese matures, giving it a fresh, spring-like finish.
Camembert
SOIRA Artisan Cheese Company
Camembert is a soft, cow’s milk white-mould cheese made using traditional methods and matured for just under a month. It is one of the most popular cheeses in the range, changing as it matures from a lightly crumbly centre to an intensely creamy and supple texture.
