Soft white cheeses are shaped in moulds. As they drain, they develop a smooth furry white rind produced by the mould (Penicillin candidum). This mould helps ripen the cheese and prevents the soft interior from drying out.
As they ripen, the interior transforms from firm and chalky-looking to buttery and runny.
Their flavour when young is mild, sweet and buttery with a hint of mushrooms. As they age, they become more strongly savoury.
Examples of soft white rind cheeses are:
camembert - France
brie - France
Aorangi - NZ