Muffone Bloomy Rind Cheese 600g
- 100% traceable Tuscan supply chain
- Secure online payment
- Refrigerated delivery +2/+4°C
- Shipping to 27 EU countries
- Vacuum-packed
Muffone is Tuscany's bloomy-rind soft cheese — the Sienese answer to French Brie, made with fresh pasteurised cow's milk, natural rennet and salt from the Saline di Volterra. The Caseificio Nuovo produces it in Pienza following the Val d'Orcia cheesemaking tradition: a whole 600 g wheel with a velvety white-grey rind, soft and creamy paste inside, and an aromatic profile of moss, wet meadow and fresh hay.
🧀 What is bloomy rind — and why you eat it
Bloomy rind is a noble mould — Penicillium camemberti — that grows naturally on the surface of the cheese during ripening. It is not a flaw: it is an intentional characteristic, identical to that of Brie de Meaux or Camembert de Normandie, here applied to Tuscan cow's milk. The rind is always eaten — it is the point of maximum aromatic complexity: nobly bitter, earthy, mushroom-like, beautifully contrasting with the sweet, buttery paste inside.
In the under-rind layer, natural proteolysis creates a zone of almost liquid paste — the heart of a perfectly ripe Muffone. If you prefer a firmer texture, consume it in the first days after opening; if you love fully ripe cheese, keep it wrapped in cheese paper in the fridge for 3–4 days after opening before serving.
📋 Product details
| Product | Muffone — Cow's Milk Soft Cheese, Bloomy Rind |
| Producer | Caseificio Nuovo — Pienza, Tuscany |
| Milk | Fresh pasteurised cow's milk |
| Rennet | Natural rennet |
| Salt | Saline di Volterra salt |
| Cultures | Selected lactic acid bacteria |
| Type | Soft cheese with bloomy rind |
| Weight | 600 g (whole wheel) |
| Storage | +2°C / +4°C · wrapped in cheese paper |
| Origin | Pienza, Val d'Orcia, Tuscany, Italy |
🍽️ How to serve Muffone
Remove from the fridge at least 30 minutes before serving — at room temperature the paste becomes fully creamy and the rind releases its complete aroma. Excellent on toasted Tuscan unsalted bread with chestnut honey or black fig jam. Outstanding melted on warm bruschetta with rocket. In the kitchen: perfect for Muffone risotto, pasta with Muffone and walnut cream, or melted over grilled meat or polenta.
HoReCa tip: Muffone is one of Italy's least-known bloomy-rind cheeses outside Tuscany — ideal for gourmet cheeseboards that want to surprise guests with an authentic, hard-to-find product. Pairs beautifully with Vernaccia di San Gimignano for a fully Tuscan cheese course.
🔗 Related products
- Tuscan Goat Cheese — Caseificio Nuovo, free-range goat's milk semi-aged
- Pecorino Stagionato in Grotta — Tuscany's most requested aged cheese
- Pecorino Toscano DOP — EU-certified Tuscan sheep's cheese
- All Tuscan Cheeses — the full collection
🍷 Pairing suggestions
A bloomy-rind cheese this aromatic calls for characterful whites: Vernaccia di San Gimignano DOCG Riserva, an oak-aged Tuscan Chardonnay, or an Alsatian Pinot Gris. For light reds: a young Chianti, not too tannic. With beer: a Belgian saison or farmhouse ale are classic bloomy-rind pairings. With honey: chestnut or corbezzolo (strawberry tree) honey to complement the bitterness of the rind.
🍽️ For restaurants and HoReCa
Muffone is available in catering formats for restaurants, delis and agriturismi. Ideal for mixed cheeseboards, cheese tasting menus and wine pairings. For wholesale and recurring supply: info@salumeriatoscana.shop.
🚚 Chilled shipping across Europe
Shipped in refrigerated insulated packaging at +2°C / +4°C, wrapped in cheese paper. Dispatch days: Monday, Tuesday, Wednesday — delivery by Friday.
EU shipping rates (by weight): 0–5 kg → €19 · 5–10 kg → €26 · over 10 kg → €33.
❓ FAQ — Muffone Bloomy Rind Cheese
What is Muffone?
Muffone is a Tuscan soft cheese with bloomy rind from the Caseificio Nuovo in Pienza — made from fresh pasteurised cow's milk, natural rennet and Volterra salt. It belongs to the same family as Brie and Camembert but is an original product of the Sienese cheesemaking tradition of the Val d'Orcia.
Do you eat the rind of Muffone?
Yes, always. The bloomy rind is an edible noble mould — the most aromatically complex part of the cheese, with notes of moss, mushroom and meadow. Removing it would mean discarding the best part.
Is it similar to Brie or Camembert?
Yes, it belongs to the same cheese family — soft paste, velvety bloomy rind. The difference is the raw material: Tuscan cow's milk, natural rennet and Volterra salt, crafted according to the Val d'Orcia tradition rather than the Norman one.
How long does it keep after opening?
Wrapped in cheese paper at +2/+4°C, up to 5–7 days after opening. The paste becomes progressively softer — for full ripeness, wait 3–4 days after opening before serving.
Do you ship to the UK and Europe?
Yes, chilled shipping across the EU from €19 for parcels up to 5 kg.
How does refrigerated shipping work?
Every order travels refrigerated at +2/+4°C, vacuum-sealed and in an insulated box with cooling gel. This way the products arrive fresh and in the best condition, as if just picked up in the shop.
How soon will I receive my order?
Delivery normally takes place within 1-3 working days of shipping, throughout Italy. You receive the tracking number by email to follow your parcel all the way home.
Is there a minimum order or do I need to register?
No: there is no minimum order and no mandatory registration. Add the products to your cart, enter your address and complete the order in a few steps.
How do I store the products when they arrive?
Keep fresh products in the fridge at +2/+4°C and consume them by the date shown on the label. For cured meats and aged cheeses you will find storage instructions in the product description.
Do you also ship abroad?
We ship throughout Italy and to the 27 countries of the European Union, always with refrigerated and insulated packaging that maintains the cold chain until delivery.
Which payment methods can I use?
You can conveniently pay online with credit card, PayPal and the other secure methods available at checkout. All payments are protected and encrypted.
