This week we had the Bloomin Lunitas semi-aged cheese from the Hillsborough Cheese Company on special for half price. The Bloomin Lunitas is a bloomy rind, soft ripened, semi-aged cheese, that is crafted in the Chaoucre style (a French town and tradition). The recipe and preparation is similar to a brie, many just consider it a mini brie.

It was a popular cheese this week, so we wanted to offer some usage tips as well as a few ideas from Cindy West of the Hillsborough Cheese Company. Like most cheeses, the Lunitas should be brought to room temperature before serving. Cindy recommends it with a crusty sourdough or French bread. Cindy usually just cuts the round in half, flips each half over so the rind holds the creamy inside like a bowl, and spreads the cheese over a nice bread. Many people are nervous about the rind, unsure if it is edible or not, but it is absolutely edible with a mushroomy taste. For a more advanced preparation, Cindy suggests wrapping the cheese round in buttered phyllo and baking. The baked cheese can be served with jam or toasted almonds on top, much like a baked brie.

French cheese aficionados suggest pairing this style of cheese with Champagne or French white wines like Chablis or Sancerre.

You may also enjoy allowing the Bloomin Lunitas to ripen further. Flavor and consistency will change over time. This particular cheese becomes runnier as it ripens. This does not mean it is bad, it just becomes better for dipping!

Marcey R. (Mar 1, 2013 at 7:07 pm)
So helpful! I didn't realize the rind was edible or that it needed to come to room temp. Thanks for the reminder

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