Although there are thousands of known species of mold, only a small handful are used in food production. Cheese making utilizes different strains of mold to produce White Mold Cheeses as well as Blue Cheeses.
Easily distinguishable by their appearance, mold aged cheeses have unique tastes. Often the flavors attributed to cheese molds are umami and mushroom though molds can also add picante and richness to a well aged cheese.
Mold aged cheeses are unique and to those to love cheese they may be considered beautiful. A perfect white coat of mold on a Camembert with its mushroom aroma and creamy center is one of the world’s favorites. The veins of blue mold running through a wheel of Blue Cheese can be stunning. Where the mixed coat of various molds found on a natural rind cheese produces a finish that can only be produced through painstaking Affinage.
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Mont d’Or 300g
Rp131,600Rich, velvety, and wrapped in bamboo—Mont d’Or is a seasonal alpine treasure made for spooning, baking, and savoring.
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Saint Patrick 240 g
Rp116,200Saint Patrick is a small, cylindrical goat’s milk cheese with a white mold coat and slightly tangy flavor.
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Blue Goat Cheese 150 g
Rp81,500Goat Milk Blue Cheese – Bold & Creamy Tangy, earthy blue veins meet the delicate richness of goat’s milk. A creamy, complex cheese with a clean finish and a bold personality.
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Classic Blue Cheese 150 g
Rp64,900Robust, creamy, and beautifully veined—this original blue cheese is inspired by classic Stilton, offering a bold tang and smooth crumble. Aged to perfection for depth and character in every bite.
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Blue Moo Cheese – Keju Bleu Bali 100 g
Rp43,400Blue Moo (Blue Cheese)
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Camembert 340 g
Rp114,300Camembert is a soft, creamy cow’s milk cheese with a delicate bloomy rind and a rich, buttery flavor.
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Keju Brie 200 g
Rp69,300Brie is a soft, ripened cow’s milk cheese with a creamy interior and a delicate edible rind.
- Salads
- Spreads
- Dips
- Baked into dishes
- Keju
- essential on
any cheese platter , - Goes well with Honey
- COOKED Stir small amounts into pasta,
soups, and sauces to elevate dishes into - classics like celery and Stilton soup; pasta
with pinenuts and Gorgonzola; or grilled
steak with blue cheese sauce.
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