Patrick Oconnell
Soft cheese is a versatile category of cheese known for its creamy texture, rich flavour, and soft, spreadable consistency. Unlike hard cheeses, soft cheeses are fresh and young, and have a high moisture content. They are produced using acids that neutralise the negative charge surrounding casein proteins in milk, and can be made from a variety of milks, creams, and additional ingredients.
| Characteristics | Values |
|---|---|
| Flavour | Mild, salty, tangy, nutty, rich |
| Texture | Creamy, grainy, smooth |
| Milk Type | Skimmed milk, cream |
| Fat Content | High |
| Bacteria | Lactic acid bacteria, Lactococcus lactis, D. hansenii, Geotrichum candidum, Corynebacterium spp., Arthrobacter nicotianae, Microbacterium sp. |
| Processing Conditions | Pasteurization, homogenization, cooling, heating, drainage, coagulation, salting |
| Moisture Content | High |
| Age | Fresh, young |
| Common Examples | Cottage cheese, cream cheese, sour cream, yogurt, feta, mozzarella, burrata, quark, fromage frais, crème fraîche |
| Health Benefits | Calcium-rich, protein source, probiotics |
| Health Risks | High fat content, high sodium, Listeria contamination |
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What You'll Learn
Soft cheese production
The basic steps in the production of soft cheese are as follows:
Acidification
The milk is heated and inoculated with starter cultures to promote acidification. These cultures convert the lactose in the milk into lactic acid. The milk can also be acidified naturally by leaving it at room temperature to sour via naturally occurring bacteria, but today, cheese production typically begins with pasteurized milk.
Coagulation
Rennet is added to the milk, causing it to curdle and form curds. The rennet cuts the outer layer of the casein molecule, allowing the molecules to connect and form cheese.
Draining
The curds are separated from the whey and left to drain, which helps create the desired creamy texture.
Salting
Salt may be added for flavour and to aid in preservation.
The time required for making soft cheese varies depending on the specific type, ranging from a few hours to a few days. The process also differs slightly depending on the variety of soft cheese being produced. For example, in the production of sour cream and yogurt, the mixture is cooled and packaged after the initial steps, while cream cheese involves additional steps of heating and mixing with stabilizers.
Soft cheeses are generally made using pasteurized milk, but some varieties, such as cottage cheese, are made from raw milk, resulting in a variety of flavours. The different flavours and textures of soft cheese are influenced by variations in milk type, fat content, bacteria used for fermentation, and processing conditions.
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Soft cheese ingredients
Soft cheeses are fresh or young cheeses that have not been aged and have a high moisture content. They are usually made from milk, cream, or skimmed milk, and can be produced with rennet or acids that neutralise the negative charge surrounding the casein. The acid also dissolves the calcium that holds the casein micelles together, so soft cheeses have less calcium and are softer.
The basic steps to make soft cheese include acidification, coagulation, draining, and salting. Firstly, the milk is heated and inoculated with starter cultures to promote acidification. Then, rennet is added to the milk, causing it to curdle and form curds. The curds are then separated from the whey and left to drain, creating a creamy texture. Finally, salt may be added for flavour and preservation.
Some common examples of soft cheeses include yogurt, cream cheese, sour cream, cottage cheese, feta, mozzarella, and burrata. Soft cheeses are often used as spreads, mixed with fruit and granola, or as ingredients in frosting, baked goods, salads, dips, and dressings. They are also a good source of essential nutrients like calcium and protein, and some contain beneficial bacteria that support gut health.
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Soft cheese health benefits
Soft cheeses are made using a variety of milk types, including sheep, goat, and cow's milk. They are characterised by their high moisture content, retaining a high percentage of water and/or butterfat. Soft cheeses are also known as cottage cheese, paneer, and cream cheese. They are the easiest to make and are popular in many countries.
Now, let's delve into the potential health benefits of soft cheese:
Calcium and Bone Health
Soft cheeses, like all dairy products, are a good source of calcium. Calcium is essential for maintaining strong, healthy bones and teeth. It also plays a role in blood clotting and maintaining normal blood pressure.
Probiotics and Gut Health
Some soft cheeses, like mozzarella, contain probiotics. Probiotics may improve gut health and regularity, promote a healthy immune response, and decrease inflammation. They may also help strengthen the immune system, making it more effective at fighting infections.
Protein and Muscle Growth
Ricotta, a soft cheese, is loaded with protein, which is essential for muscle growth and repair. Consuming adequate protein can help support healthy muscles and promote recovery after exercise or injury.
Lower Calorie and Fat Content
Certain soft cheeses, such as mozzarella, feta, and ricotta, tend to be lower in calories and fat compared to harder cheeses. This makes them a healthier option for those conscious of their calorie and fat intake.
Dental Health
Consuming soft cheeses may contribute to better dental health. Studies suggest that eating cheese can raise the pH level in dental plaque, potentially offering protection against dental cavities.
It's important to remember that the health benefits of soft cheese may vary depending on the specific type of cheese and the individual consuming it. Overall, soft cheeses can be a nutritious and delicious part of a balanced diet.
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Soft cheese health risks
Soft cheese is a fresh acid-curd cheese that is fermented at pH values of around 4.5-4.8 with lactic acid bacteria. Soft cheeses are made from raw milk, which leads to a variety of flavours. They are popular in many countries as a traditional food. Soft cheeses are usually consumed within a month or two of production. They are soft because they retain a high percentage of water and/or butterfat in their pastes.
Soft cheese is generally considered a safe and nutritious food. However, there are some health risks associated with its consumption. Soft cheese has been linked to foodborne illnesses in many countries. The high water content and low acidity of soft cheese, along with improper sanitation, provide a route for pathogenic bacteria to contaminate the cheese during the cheese-making process. L. monocytogenes, a pathogenic bacteria, has often been found in soft cheese with a high moisture content. This poses a significant risk to consumers. Other microbial risks associated with soft cheese include Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli infections. In 2010, unpasteurized soft cheese on sale in California was found to be contaminated with S. aureus and L. monocytogenes.
Soft, fresh cheeses, such as mozzarella, may trigger a reaction in people with lactose intolerance. Lactose intolerance occurs when a person lacks the enzyme needed to break down and digest the sugar found in milk, leading to symptoms like bloating, flatulence, or diarrhoea. However, it is important to note that not all people with lactose intolerance will react the same way, and some may be able to tolerate aged dairy with low levels of lactose, such as yogurt and hard cheeses.
In addition to the risks associated with lactose intolerance and foodborne illnesses, soft cheese can also be high in calories, sodium, and saturated fat. A high intake of saturated fat can increase the risk of diabetes, obesity, and cardiovascular problems. However, eating cheese in moderate amounts appears to reduce the risk of hypertension or high blood pressure.
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Soft cheese uses
Soft cheeses are versatile and can be used in a variety of dishes. They are the easiest to make and are popular in many countries as a traditional food. Soft cheeses can be used in sweet and savoury recipes and can be whipped up into a frosting or icing. They can be used in place of sliced cheese in sandwiches or even as a spread on toast. They can also be used to top scrambled eggs or as a filling for ravioli. Soft cheeses can be used to make a moreish bake, or a satisfying supper with a handful of ingredients.
Soft cheeses are generally consumed within a month or two of production. They are soft because they retain a high percentage of water and/or butterfat in their pastes. As cheese ages, it loses moisture to evaporation and slowly hardens. Soft cheese is a fresh acid-curd cheese that is fermented at pH values of ~4.5–4.8 with lactic acid bacteria.
Some examples of soft cheese include Cottage, Karish, Kopanisti, Queso Blanco, Quarg, and Fromage Frais. Cottage cheese is a high-moisture, unripened soft cheese made from skimmed milk. Cream cheese is another example of a soft cheese, made from cream and a starter culture of bacteria to produce a rich, full, and mildly acidic flavour and a soft texture.
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- Creamy mustard mushrooms on toast with a light cream cheese sauce and a sprinkling of chives
- Waffles or pancakes topped with soft cheese and fresh fruit
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Frequently asked questions
Soft cheese is made from milk and cream, mixed with additional ingredients and homogenized, pasteurized, and cooled. Soft cheese is produced using acids that neutralize the negative charge surrounding the casein.
The process of making soft cheese involves acidification, coagulation, draining, and salting. Milk is heated and inoculated with starter cultures to promote acidification. Rennet is added to the milk, causing it to curdle and form curds. The curds are then separated from the whey and left to drain, creating a creamy texture. Salt may be added for flavour and preservation.
Some common examples of soft cheese include cream cheese, cottage cheese, sour cream, yogurt, feta, mozzarella, and burrata.
Soft cheese has a creamy texture and a rich, mild flavour. It is softer due to its high moisture content and is ideal for spreading or melting.
Soft cheese is a good source of calcium and protein, and some varieties contain beneficial bacteria that support gut health. However, they are also high in fat and calories, and certain types may have high sodium content. Pregnant individuals should avoid certain soft cheeses due to the risk of Listeria contamination.
