As your vegan brie nears its end of life, you may notice the white bloom rind becoming more pronounced. This is perfectly natural! The mould responsible for the rind (Penicillium candidum) thrives as the cheese matures, and while it may look fluffier than usual, rest assured it is completely safe to eat. The rind adds a unique flavour and is an essential part of the brie experience. If you prefer a milder taste, feel free to remove it, but it is entirely edible. Enjoy your brie with confidence!
When it comes to vegan brie, the rapid growth of the white bloom rind towards the end of its shelf life is something you might find surprising. The key here is understanding what’s happening to the cheese as it ages, why the rind expands, and then (we hope!) feeling reassured.
So, what’s happening?
Vegan brie, like traditional dairy-based brie, often has a white rind made up of edible mould, in this case (and typically) Penicillium candidum. This mould is harmless but plays a crucial role in developing the texture and flavour of brie. Here’s what’s going on:
- Ageing Process: The mould on the rind continues to grow and spread as the cheese matures. Initially, it forms a thin, velvety layer, but towards the end of the brie’s shelf life, it can become more pronounced. This rapid bloom might be more noticeable because the mould thrives in moist environments, which increase as the cheese breaks down.
- Moisture and Breakdown: Our vegan brie, particularly towards the end of its life, may release moisture as the fats and proteins within it continue to break down. This provides the perfect environment for the mould to expand, often appearing fluffy or more pronounced than before.
Why Does This Happen?
- Mould Growth Cycle: The mould is alive and feeds on the surface of the cheese. Towards the end of the brie’s life, the mould reaches a peak growth phase where it can spread rapidly.
- Moisture from the Cheese: As vegan brie ages, it softens more and may release moisture, which encourages the bloom to expand.
Is It Safe to Eat? (Yes!)
The white rind is safe to eat even when it becomes more pronounced. The mould itself is non-toxic and edible. In fact, it is essential to the flavour development of brie, adding an earthy, umami quality. The rind might develop a stronger taste as the cheese ages, which some people enjoy, though others might prefer to remove it for a milder flavour.
Can anything be done about it?
We are continuously working on ways to further inhibit the growth of the white mould on the cut-face (though t it’s important to note that the growth is safe, and in some cases - the taste is preferred!). Mould-ripened vegan cheeses are still fairly new, so there’s lots to learn and we appreciate your understanding as we continue research & development in the sector.
When to get in touch
In rare instances, you may notice a spec of blue mould on the cut-face. Despite rigorous controls, this can occasionally occur due to handling both white and blue cheeses in our facility. While it doesn’t pose an immediate food safety issue, we would love to hear from you if you notice this so we can address it directly.
If you do have any questions, never hesitate to get in touch. Ultimately, we're always here to help ensure you have an Honestly Tasty experience!