Snowflake is our creamy white-mould surface ripened cheese.
In the Brie-Camembert family with a lovely mushroom flavour to it. The older the cheese gets the more liquid the centre will become.
It is brined in a 20% salt solution for several hours before being racked in the White Room for up to two weeks. During this time it grows its characteristic white rind over the entire outside of the cheese. When it is completely covered with the delicate fluffy mould it is wrapped and aged for a further 6 to 8 weeks at 5 degrees.
During this time the surface ripening white mould works its magic on the pate or paste (the cheese under the rind) and softens this to an oozing, gooey consistency
If you like it firmer, eat it now- if you like it oozing, age it for another couple of weeks up to a month in your fridge.
