The Craft of Bloomy Rind Cheese: Artistry in Mold and Flavor

The video tutorial explains the process of cheese ripening, starting with the addition of culture to pasteurized milk, which initiates the ripening and flavor development. Penicillium and mold are then added to the milk, with the option to spray it on the cheese surface. The mold forms a bloomy rind, which grows on the outside and ripens the cheese over time. The cheese becomes creamy, and the enjoyment of tasting it is highlighted as a rewarding experience.

What is the purpose of adding cultures to the cheese after pasteurization?

• To increase the cheese's shelf life

• To initiate the ripening process and add flavor

• To change the color of the cheese

• To make the cheese harder

How is penicillium typically added to the cheese?

• By injecting it into the cheese

• By spreading it on the cheese surface

• By adding it directly to the milk

• By mixing it with salt

What is a 'bloomy rind' in cheese making?

• A mold that grows on the outside of the cheese

• A method of cheese preservation

• A type of cheese flavor

• A cheese-making tool

What happens to the cheese as it ripens?

• It becomes harder and less flavorful

• It develops a strong odor

• It turns a darker color

• It becomes creamy and can be spooned out

What is the reaction of people when they taste the ripened cheese?

• They prefer it unripe

• They think it needs more salt

• They are often surprised and delighted

• They find it too strong