Patrick Oconnell
Soft cheese is a broad category of cheeses characterized by their creamy, spreadable texture and high moisture content, often resulting from shorter aging periods compared to harder varieties. Examples include Brie, Camembert, goat cheese, and cream cheese, each offering distinct flavors ranging from mild and tangy to rich and earthy. These cheeses are typically made from cow, goat, or sheep’s milk and are prized for their versatility in both cooking and as standalone delicacies. Understanding what defines soft cheese involves exploring its production methods, texture, and culinary applications, making it a fascinating subject for cheese enthusiasts and food lovers alike.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, spreadable, often runny or oozy |
| Moisture Content | High (typically above 50%) |
| Aging Time | Short (usually aged for a few days to a few weeks) |
| Examples | Brie, Camembert, Chevre (goat cheese), Mascarpone, Ricotta, Cream Cheese |
| Flavor Profile | Mild, tangy, buttery, or slightly acidic depending on the type |
| Milk Source | Cow, goat, sheep, or a blend |
| Rind | Some have edible bloomy rinds (e.g., Brie), others are rindless |
| Uses | Spreading on bread, baking, desserts, or as a table cheese |
| Storage | Requires refrigeration and should be consumed within a short time |
| Appearance | Pale in color, often white or ivory |
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What You'll Learn
- Fresh Cheeses: Include mozzarella, ricotta, creamy texture, mild flavor, high moisture, short shelf life
- Bloomy Rind Cheeses: Examples are Brie, Camembert, edible white rind, rich, buttery interior
- Washed Rind Cheeses: Like Époisses, pungent aroma, soft, sticky rind, strong flavor
- Blue-Veined Cheeses: Gorgonzola, Roquefort, creamy base, distinct blue mold veins, tangy taste
- Triple Crème Cheeses: High fat content, examples are Saint André, rich, spreadable, indulgent
Fresh Cheeses: Include mozzarella, ricotta, creamy texture, mild flavor, high moisture, short shelf life
Fresh cheeses, such as mozzarella and ricotta, are characterized by their creamy texture, mild flavor, high moisture content, and short shelf life. These attributes make them versatile in culinary applications but require careful handling to maintain their freshness. Unlike aged cheeses, which develop complex flavors and firmer textures over time, fresh cheeses are best enjoyed shortly after production. Their simplicity and delicacy allow them to complement rather than overpower other ingredients, making them staples in both sweet and savory dishes.
Mozzarella, a quintessential fresh cheese, is a prime example of how high moisture content influences texture and use. Traditionally made from buffalo milk, its soft, stretchy consistency is ideal for pizzas, caprese salads, and stuffed dishes like eggplant rollatini. To preserve its quality, store mozzarella in its brine or lightly salted water, changing the liquid every two days to prevent spoilage. Avoid wrapping it tightly in plastic, as this can cause sogginess and alter its texture. For optimal flavor, consume within a week of purchase.
Ricotta, another fresh cheese, stands out for its granular yet creamy mouthfeel and subtle sweetness. Commonly used in lasagna, cannoli, and pancakes, its mild flavor pairs well with both bold and delicate ingredients. When selecting ricotta, opt for whole milk varieties for richer dishes or part-skim for lighter applications. Homemade ricotta, made by heating milk and adding acid (like lemon juice or vinegar), offers a fresher alternative to store-bought versions. Use it within three days for the best results, and drain excess liquid to prevent dilution in recipes.
The short shelf life of fresh cheeses necessitates mindful storage and consumption. Keep them refrigerated at 35–38°F (2–3°C) to slow bacterial growth without compromising texture. If unused portions remain, wrap them in parchment paper and place in an airtight container to minimize exposure to air. Freezing is not recommended, as it alters their moisture balance and leads to a grainy texture upon thawing. Instead, prioritize using fresh cheeses in timely recipes or as simple spreads with herbs and spices.
Incorporating fresh cheeses into your cooking elevates dishes with their unique qualities. For instance, mozzarella’s meltability makes it perfect for grilled cheese sandwiches or baked pasta, while ricotta’s lightness enhances desserts like cheesecakes or fruit parfaits. Experiment with pairings—mozzarella with tomatoes and basil, ricotta with honey and nuts—to highlight their mild flavors. By understanding their characteristics and handling them properly, you can maximize the freshness and impact of these cheeses in your culinary creations.
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Bloomy Rind Cheeses: Examples are Brie, Camembert, edible white rind, rich, buttery interior
Soft cheeses are a delight for the senses, and among them, bloomy rind cheeses stand out as a category of particular elegance and indulgence. These cheeses are characterized by their edible white rind, which forms naturally during the aging process, and their rich, buttery interior that melts in your mouth. The rind itself is a result of the cheese being inoculated with *Penicillium camemberti*, a mold that creates a velvety, bloomy exterior. This combination of texture and flavor makes bloomy rind cheeses a favorite for both casual snacking and sophisticated cheese boards.
Consider Brie and Camembert, the quintessential examples of bloomy rind cheeses. Both hail from France and share a similar profile, yet they have distinct personalities. Brie, often larger and flatter, offers a milder, nuttier flavor, while Camembert, smaller and denser, tends to be creamier with a more pronounced earthy undertone. When selecting these cheeses, look for a rind that is evenly white and a texture that yields slightly to pressure—this indicates optimal ripeness. Avoid any with excessive ammonia aroma or discoloration, as these are signs of overripeness.
To fully appreciate bloomy rind cheeses, serve them at room temperature. This allows their flavors to shine and their texture to become luxuriously smooth. Pair Brie with a crisp Chardonnay or a fruity preserves for a classic combination, while Camembert complements a robust red wine or a drizzle of honey. For a creative twist, bake a wheel of Camembert in its wooden box until gooey, then serve it with crusty bread for a decadent appetizer. The key is to let the cheese be the star, enhancing it without overwhelming its delicate balance.
While bloomy rind cheeses are a treat, they do require proper handling. Store them in the refrigerator, wrapped in wax or parchment paper to maintain moisture, but allow them to breathe. Consume within a week of purchase for peak freshness. For those with dietary restrictions, note that these cheeses are typically made with cow’s milk and contain higher fat content, making them unsuitable for lactose-intolerant or low-fat diets. However, their richness means a little goes a long way, making them a satisfying indulgence in moderation.
Incorporating bloomy rind cheeses into your culinary repertoire adds a touch of sophistication and sensory pleasure. Whether enjoyed on their own or as part of a curated spread, their edible rind and luscious interior offer a unique experience. By understanding their characteristics and proper care, you can elevate any occasion, proving that sometimes, the simplest ingredients yield the most extraordinary results.
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Washed Rind Cheeses: Like Époisses, pungent aroma, soft, sticky rind, strong flavor
Soft cheeses come in many forms, but washed rind cheeses stand out as a category that demands attention—and a strong constitution. Unlike their milder counterparts, these cheeses are characterized by a pungent aroma, a soft, sticky rind, and a flavor profile that can range from robust to downright assertive. Époisses, a quintessential example, epitomizes this style with its complex, earthy notes and creamy interior. This cheese is not for the faint of heart; its aroma alone can clear a room, yet its flavor rewards those willing to venture beyond the initial shock.
To appreciate washed rind cheeses, it’s essential to understand their production process. These cheeses are regularly brushed or soaked in brine, wine, or spirits during aging, encouraging the growth of *Brevibacterium linens*—the same bacteria responsible for foot odor. This process creates the distinctive orange or reddish rind and intensifies both the smell and taste. Pairing Époisses with a full-bodied red wine or a crisp cider can balance its boldness, while serving it at room temperature allows the texture to become luxuriously spreadable.
For the uninitiated, approaching washed rind cheeses requires an open mind and a willingness to experiment. Start with a small portion to acclimate your palate, and consider pairing it with neutral accompaniments like crusty bread or fresh fruit to temper the intensity. Avoid overwhelming the cheese with strongly flavored condiments; its complexity deserves to shine on its own. If the aroma is off-putting, remember that the interior often offers a milder, more approachable experience.
Storage is another critical factor. Washed rind cheeses should be kept in the refrigerator but wrapped loosely to allow the rind to breathe. Overwrapping can cause excess moisture buildup, leading to spoilage. When serving, remove the cheese from the fridge at least an hour beforehand to ensure it reaches the ideal temperature for texture and flavor. With proper handling, a wedge of Époisses can last up to two weeks, though its character will evolve over time—a testament to the dynamic nature of this cheese style.
In the world of soft cheeses, washed rind varieties like Époisses are a polarizing yet fascinating subset. They challenge conventions, offering a sensory experience that is as much about aroma and texture as it is about taste. For those who embrace their boldness, these cheeses provide a gateway to a deeper appreciation of the craft and artistry behind cheesemaking. Whether you’re a seasoned enthusiast or a curious newcomer, washed rind cheeses invite you to step outside your comfort zone and savor the unexpected.
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Blue-Veined Cheeses: Gorgonzola, Roquefort, creamy base, distinct blue mold veins, tangy taste
Blue-veined cheeses, such as Gorgonzola and Roquefort, are quintessential examples of soft cheeses that marry creaminess with complexity. These cheeses owe their distinctive appearance to Penicillium mold cultures, which create the signature blue or green veins during aging. Unlike harder cheeses, blue-veined varieties are typically aged for shorter periods—Gorgonzola Dolce for 2-3 months, Roquefort for 3-6 months—resulting in a softer texture that ranges from spreadable to slightly crumbly. The mold not only contributes to their striking look but also develops their tangy, pungent flavor profile, making them a favorite for those who appreciate bold, savory notes.
When incorporating blue-veined cheeses into dishes, consider their intensity. Gorgonzola Dolce, with its milder, sweeter edge, pairs well with fresh pears, honey, or walnuts, making it ideal for salads or cheese boards. Roquefort, sharper and saltier, shines when balanced with sweet accompaniments like figs or drizzled over steak. For cooking, use these cheeses sparingly—a 1-ounce (28-gram) portion per serving is sufficient to add depth without overwhelming other ingredients. Their creamy base melts beautifully, making them excellent for sauces, risottos, or stuffed dishes like mushrooms or burgers.
Aging plays a critical role in the texture and flavor of blue-veined cheeses. Younger versions, like Gorgonzola Dolce, retain more moisture, resulting in a spreadable consistency perfect for smearing on crusty bread. Older varieties, such as Roquefort, develop a drier, more granular texture, ideal for crumbling over dishes. Temperature also matters: serve these cheeses at room temperature to enhance their creaminess and allow the flavors to fully express themselves. Avoid overheating when cooking, as excessive heat can cause them to become oily or lose their structure.
For those new to blue-veined cheeses, start with milder options like Gorgonzola Dolce before graduating to bolder varieties like Roquefort. Pairing them with the right beverages can elevate the experience—sweet dessert wines like Sauternes complement Roquefort’s saltiness, while a bold Cabernet Sauvignon stands up to Gorgonzola’s richness. Storage is key to preserving their quality: wrap them in wax or parchment paper, not plastic, to allow them to breathe, and refrigerate at 35-40°F (2-4°C). Properly stored, they’ll last 2-3 weeks, though their flavor peaks within the first week after opening.
Blue-veined cheeses are not just ingredients but conversation starters, offering a sensory journey through their creamy base, distinct mold veins, and tangy taste. Whether enjoyed on their own or as part of a dish, they add sophistication and depth. Experiment with pairings, cooking methods, and varieties to discover how these cheeses can transform everyday meals into memorable experiences. Their unique characteristics make them a must-try for any cheese enthusiast or adventurous cook.
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Triple Crème Cheeses: High fat content, examples are Saint André, rich, spreadable, indulgent
Soft cheeses are a broad category, but among them, triple crème cheeses stand out for their decadence and richness. These cheeses are defined by their high fat content, typically exceeding 75% milk fat in their dry matter, which gives them a luxurious, spreadable texture. Unlike double crème cheeses, which have a fat content of 60-75%, triple crèmes are the epitome of indulgence. This extra fat transforms their consistency, making them velvety and almost melt-in-your-mouth, ideal for spreading on crusty bread or pairing with delicate accompaniments like fresh fruit or honey.
One of the most celebrated examples of a triple crème cheese is Saint André, a French masterpiece known for its buttery smoothness and subtle tang. Its fat content hovers around 75%, striking a perfect balance between richness and flavor complexity. Saint André is often served at room temperature to enhance its spreadability, allowing it to glide effortlessly onto crackers or toast. For optimal enjoyment, pair it with a crisp white wine or a light, fruity preserve to complement its creamy profile without overwhelming it.
While triple crème cheeses are undeniably luxurious, their high fat content means they should be enjoyed in moderation. A typical serving size is around 30 grams (about 1 ounce), which provides a satisfying taste without overindulging. These cheeses are also highly perishable due to their moisture and fat levels, so they should be consumed within a few days of opening and stored in the refrigerator, wrapped in wax paper to maintain their texture. For entertaining, consider serving triple crèmes as part of a cheese board, where their richness can be balanced by fresher, lighter cheeses and acidic accompaniments.
The production of triple crème cheeses involves adding extra cream to the milk during the cheesemaking process, a technique that originated in France. This results in a cheese that is not only rich but also remarkably versatile. Beyond spreading, triple crèmes like Saint André can be used in cooking, adding depth to sauces or elevating simple dishes like scrambled eggs or pasta. However, their delicate nature means they don’t fare well under high heat—gentle warming is key to preserving their texture and flavor.
In essence, triple crème cheeses are the pinnacle of soft cheese indulgence, offering a sensory experience that is both rich and refined. Whether enjoyed on their own or as part of a culinary creation, their high fat content and creamy texture make them a standout choice for cheese enthusiasts. By understanding their characteristics and handling them with care, you can fully appreciate the artistry behind these decadent cheeses.
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Frequently asked questions
Soft cheese is a category of cheese characterized by its high moisture content and creamy texture. It is typically spreadable or easily cut with a knife.
Examples of soft cheese include Brie, Camembert, Chevre (goat cheese), Cream Cheese, Mascarpone, and Mozzarella.
Soft cheese is made by curdling milk, usually with the help of bacterial cultures and rennet, and then draining the whey, but not pressing the curds as much as harder cheeses. This results in a higher moisture content and softer texture.
Yes, soft cheese can be used in various cooking applications, such as spreading on bread or crackers, adding to pasta dishes, using as a topping for pizzas, or incorporating into desserts like cheesecake or tarts. Its creamy texture and mild flavor make it a versatile ingredient.
