Traditional Ripening

Ripening is a continuous and living process over a period of seven weeks.

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During the ripening process the cheese changes in appearance and taste. A young Brie or Camembert will be almost pure white, quite crumbly in texture and with a delicate flavour.

Halfway through the process the cheese usually has three "bands", the two outer layers where the cheese has ripened and a middle layer where the cheese is still white and yet to ripen.

Towards the end of the seven weeks the cheese will have ripened right through to a uniform butter or straw colour with a soft creamy texture and the fuller flavour of a mature cheese.