{"product_id":"muffone-formaggio-toscano-a-crosta-fiorita-caseificio-nuovo-600-g","title":"Muffone, Tuscan cheese with bloomy rind, Caseificio Nuovo, 600 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eMuffone is Tuscany’s bloomy-rind cheese, the Sienese answer to French Brie, but made with fresh pasteurized cow’s milk, natural rennet, and salt from the Volterra salt pans. Caseificio Nuovo makes it in Poggibonsi following the Tuscan cheesemaking tradition: a whole 600 g wheel with a velvety grayish-white rind, soft and creamy paste inside, and an aromatic profile reminiscent of moss, wet meadow, and fresh hay.\u003c\/p\u003e\n\u003ch2\u003eWhat is a bloomy rind, and why eat it?\u003c\/h2\u003e\n\u003cp\u003eThe bloomy rind is a noble mold, \u003cem\u003ePenicillium camemberti\u003c\/em\u003e, that grows naturally on the surface of the cheese as it ripens. It is not contamination: it is a sought-after characteristic, just like that of Brie de Meaux or Camembert de Normandie, here applied to Tuscan cow’s milk. The rind is always eaten; it is the most aromatically complex part of the cheese, with noble bitter, earthy, and mushroom notes that contrast beautifully with the sweet, buttery paste inside.\u003c\/p\u003e\n\u003cp\u003eBeneath the rind, natural proteolysis creates a nearly runny layer of paste—the Muffone at just the right stage of ripeness. If you prefer a firmer texture, eat it in the first few days after receiving it; if you enjoy fully ripened cheese, leave it in the refrigerator, wrapped in cheese paper, for 4-5 days after opening.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuffone, Bloomy-Rind Cow’s Milk Cheese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaseificio Nuovo, Poggibonsi (SI), Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilk\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh pasteurized cow’s milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRennet\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural rennet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSalt from the Volterra salt pans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultures\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected lactic cultures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSoft cheese with bloomy rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e600 g (whole wheel)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2°C \/ +4°C · wrapped in food-grade paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePoggibonsi (SI), Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFAQ: Muffone Bloomy-Rind Cheese\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Muffone?\u003c\/strong\u003e\u003cbr\u003eMuffone is a soft, bloomy-rind Tuscan cheese made by Caseificio Nuovo in Poggibonsi with fresh pasteurized cow’s milk, natural rennet, and salt from the Volterra salt pans. It is an artisanal bloomy-rind cheese from the Sienese cheesemaking tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you eat the rind of Muffone?\u003c\/strong\u003e\u003cbr\u003eYes, absolutely. The bloomy rind is an edible noble mold and the most aromatic part of the cheese, with notes of moss, mushroom, and meadow. Removing it would mean losing much of the product’s complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it similar to Brie or Camembert?\u003c\/strong\u003e\u003cbr\u003eYes, it belongs to the same family as soft-ripened, bloomy-rind cheeses with a velvety coating of noble mold. The difference is the raw ingredients: Tuscan cow’s milk, natural rennet, and salt from Volterra, made according to the Tuscan cheesemaking tradition rather than the Norman one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e\u003cbr\u003eWrap it in cheese paper (not plastic wrap) and store it in the refrigerator at +2\/+4°C. Consume within 5-7 days of opening. The paste tends to soften further over time; if you enjoy fully ripened cheese, wait 3-4 days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916221145424,"sku":"MUFF-600-600GR","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/muffone-formaggio-crosta-fiorita-caseificio-nuovo-pienza.webp?v=1793791003","url":"https:\/\/naturabioitalia.com\/en\/products\/muffone-tuscan-bloomy-rind-cheese-caseificio-nuovo-600-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}