Brugse Blomme

Now THIS is more like it! A lovely little cheese from Belgium. With a powdery, bloomy rind covering a sweet, supple, melt-in-the-mouth pâte that still cuts smoothly and keeps its shape. It’s mild but lacks nothing in character with the rind adding just a bit of sharpness. A beautiful cheese from a beautiful city (really, go pay it a visit with your loved one). If you like Port Salut but want to try something new: this is it, the next level.

One question I’d like to ask you all: what fungus do you think they’ve used? It’s a bit too firm for a Penicillium but too soft for Geotrichum. Let me know!