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A Guide to Ripening Marin French Cheese in the Grotto

cheese grotto and marin french cheese

The Marin French Cheese Petite Collection is amazing at any age.  From 4 weeks to 14 weeks old when stored in the fridge, their cheeses continue to evolve in flavor, texture, aroma, and rind development. Below, we're highlighting how the Petite Camembert evolves over weeks in the fridge in the Grotto.  To hasten the ripening process, you can store the Grotto on the countertop under 70F, and you'll see the same result in about 5 days.

4 Weeks Old: The cheese is young

Lighter flavors and springy textures abound in a young Petite Camembert. As the cheese continues its fermentation and enzymatic breakdown,  bigger flavors and a softer texture will develop. The rind tastes of white button mushrooms, the paste of crème fraîche and cauliflower.

7 weeks old: The cheese is young, but has developed

As the cheese ages in the Grotto, the creamline will continue to expand as the enzymatic process breaks down the protein chains in the curd structure. These same enzymes will bring color to the rind over weeks, and will deepen the color of the paste. 

11 weeks old: The cheese is more aged than young

The cheese retains only a small center of fresh curd flavor and aroma, while the majority of the wheel is becoming more umami and vegetal, with notes of brown mushroom and asparagus.  The rind continues to deepen in color.

14 weeks old: The cheese is aged, and à point

On the last week of it's ripening, the flavors will become more earthy and vegetal. The rind and interior paste will deepen further in color. The cheese has now softened into a spreadable, gooey, silky texture. The aroma of the cheese will become more pungent.  This phase is known as à point: at its peak flavor and texture. While the Petite Camembert can be enjoyed past week 14, it will be much too strong and bitter for some. 

Mold is natural and good
The conditions of the Grotto are both humid and breathable which the Petite Camembert loves, and occasionally, you will see this white bloom hop onto the shelf or the thickness of the rind on the cheese will grow with fluffy white mold.  To manage this mold growth, you can pat down the rind with a clean paper towel so it doesn't get fluffy, flip the cheese once per day, and clean the bamboo board with 3:1 hot water to distilled white vinegar, rinse, and allow to air dry. You can browse our Cheese Grotto Care Guide section of our blog for more info.

Which age do you prefer?
Tag us @cheesegrotto and @marinfrenchcheese to show off your home ripened cheese!
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