Technically white moulded rinds formed by smearing Penicillium Candidum or Penicillum Camemberti on the outside of the fresh cheese. The most famous of these cheeses are Brie and Camembert, but there is an array of copies and other varieties that stand in their own right all over the world and also in France. You can find this mould on some types of Chèvre too, typically on those not covered with ash.
This mould forms the rind and also protects the cheese so it ripens naturally.
Industrially manufactured cheeses of this type have chalk white rinds while farmstead and artisanal varieties often are mottled.