The bloomy rind—a soft, white, velvety covering that’s edible—easily distinguishes Bries. The “bloom” is mold spores of a Penicillium species called P. candidum & is added to the milk or sprayed on the cheese then allowed to grow in a humid environment ripening & influencing the flavor of the cheese. The taste of Brie Couronne differs from the balanced creaminess of Camembert by evoking a more earthy, mushroomy bite. The butter-colored creamy paste is speckled with small holes & it pairs nicely with fresh fruits & crackers at room temperature or baked & served with mushrooms, nuts, cranberries & drizzled honey.