When is it appropriate to use a more mild cheese?”
Mild Cheeses Mild French cheeses are made to be enjoyed young. They are produced simply by separating curds and whey, forming in a mold, then allowing the cheeses to mature naturally. Mild, but certainly not bland, these cheeses have a delicate, subtle flavour best enjoyed on its own or with crusty French bread. They vary from fresh cheeses such as Le Roulé (the “roll” seen in the image on the left), which has a taste enhanced by the addition of herbs and garlic, to those such as Brie and Neufchâtel, which have been left to mature slightly longer, developing what is known as a ‘Bloom’ – a white, edible rind. All these cheeses are soft, making them ideal for spreading on bread or crackers, or to use for cooking. And, with their unusual shapes and colours, such as the hexagonal Le Brin or orange rinded Port Salut, they look very attractive on a cheeseboard.
