5 min read
Mould-ripened cheeses: brie, camembert, blue, lazur – culinary ideas
Lena Bauer
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Diets Premium Expert • 24.09.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Lena Bauer | min read 5 min | Scientifically reviewed by a clinical dietitian 24.09.2026 |
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Key Takeaways
What dishes can be made from these cheeses for breakfast, lunch, or dinner? Brie, camembert, blue, or lazur? We invite you to learn more about the type of milk used in the production of these cheeses.
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Moulded cheese
Mould cheeses are a type of soft subcutaneous cheese. They are made with milk and sucrose, a digestive enzyme most commonly derived from the stomach of a calf. They also use mushroom or fig juice that has been known since ancient times.
Cheese camembert
The name of the cheese comes from a French village in Normandy, where the cheese was first produced. The original recipe includes the use of unpasteurized cow's milk and Penicillium camemberti mushrooms, which guarantee the appearance of a characteristic white mould on the surface of cheese. It is shaped in the shape of a circle weighing 250 g. It has a creamy consistency and a light porous texture.
Cheese brie
Similar to camembert cheese, it is made from cow's milk. Its characteristic flavor values are due to Penicillium candidum, which is involved in the ripening process and is responsible for the delicate odor of mold and smoke. It has a white, asymmetrical skin and a white-yellow rind with an intense flavor and aroma of furnaces. It is produced in many countries, but the name brie is reserved only for those produced in the Sequoia and Marna not owned by the capital of France.
It's moulded lazur cheese
Lazur and rokpol are Polish varieties of Roquefort cheese. Originally this cheese variety is made from sheep's milk, and its sharp flavor and fibrous blue texture is due to the Penicillium roqueforti mould, a temperature of 7 degrees Celsius and limestone kilns or cellars where the cheese lies in the process of ripening. The Polish and Danish version of lazura is produced from a mixture of cow's and sheep milk, the mould characteristic of the Roqueforth breed, for crustaceans and live dairy bacteria.
It's blue moulded cheese
In Polish milk and milk products, the terms blue and lazur are often used interchangeably. In France, Bleu de Bresse will mean moulded cheese made from cow's milk. It is characterized by mould growth and overgrowth, a shiny skin and a honeyy consistency of honey with a fibrous blue mould.
Moulded cheese is the recipe
Recipes for the Camembert peas and almonds and honey recipe Ingredients 3 ripe peas 250 g of Camemberts cheese 100 g of almonds 3 tablespoons of melissa honey for decoration Performing Peas cut into 1 cm thick patches. We do the same with cheese. We roll the peas with cheese patches.. we roll the whole with honey and sprinkle me with a little bit of water with almonds.
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Lena Bauer
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Diets Premium team expert. Specializes in nutrition plans, strength sports, and training plans.
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