A bloomy rind is the soft, white, velvety mold coating that forms on the surface of certain soft-ripened cheeses during aging. The mold — typically Penicillium candidum, sometimes with Geotrichum candidum — is deliberately introduced during cheesemaking and encouraged to grow by controlling humidity, temperature, and airflow.
As the cheese ages, the mold breaks down proteins and fats from the outside in, softening the interior into a creamy, sometimes runny paste. Brie and Camembert, both originally from France, are the best-known examples; the category also includes Brillat-Savarin, Explorateur, and Délice de Bourgogne. The rind itself is edible and contributes an earthy, mushroom-like flavor, though some diners cut it away.
Bloomy rind is distinct from washed rind, another soft-cheese category: washed-rind cheeses (such as Taleggio or Époisses) are periodically wiped with brine, beer, or spirits during aging, producing a sticky, orange-tinted rind and a much stronger, pungent aroma than the mild, mushroomy bloomy rind.
Bloomy rind cheeses are more perishable than aged, rind-less cheeses and should be refrigerated and eaten within a few weeks of purchase. They're typically served on a cheese course with crusty bread, fresh fruit, and nuts, and pair well with dry white wine, champagne, or light red wine.