Randy Chandler
Soft cheeses are luxurious treats that are best consumed within a month or two of production. They are soft because they retain a high percentage of water and/or butterfat. Some of the most popular soft cheeses include Mozzarella, Brie, Mascarpone, Gorgonzola, and Feta. Mozzarella, for example, is made from cow's milk or water buffalo milk and has a stringy texture and a mild, milky flavor. Mascarpone, on the other hand, is a thickened, curdled cream often used in desserts. Blue cheeses like Gorgonzola have a distinct flavor due to the presence of blue mold, and their production involves piercing the cheese with needles to allow oxygen to penetrate and encourage mold growth.
| Characteristics | Values |
|---|---|
| Type | Chevres, Feta, Gorgonzola, Halloumi, Mascarpone, Mozzarella, Muenster, Manchego, Saint-Félicien, Saint-André, Stracciata, Saint Marcellin, Vacherin Mont D'or, Delice De Bourgogne, Brillat-Savarin, Fromager D’Affinois, Saint Angel, La Brique, Brie, Havarti, Butterkase, Roquefort |
| Texture | Soft, crumbly, stringy, firm, spreadable, mild, buttery, gooey, creamy |
| Flavor | Salty, milky, mild, blue, woody |
| Origin | Greek, Spanish, Italian, French, Middle Eastern (Cyprus), American |
| Milk | Goat, sheep, cow, water buffalo |
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Mozzarella di Bufala Campana
The cheese became widespread throughout southern Italy in the second half of the 18th century. In 1993, Mozzarella di Bufala Campana from the Campania region was granted Denominazione di Origine Controllata (DOC) status, and in 1996, it received the trademark and registry number 1107/96. In 2008, the European Union further recognised its significance by granting it Protected Geographical Status and the PDO (Protected Designation of Origin) designation.
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Saint-Félicien
The first mention of Saint-Félicien cheese made from cow's milk dates back to November 6, 1956, when a trademark was filed by Marius Boucher, a cheese producer from Villeurbanne. The cheese factory was later taken over by Antoine Fuster, who improved the production method. In the 1960s, advertising campaigns, updated labelling, and the mechanization of production contributed to the cheese's growing popularity in the Lyon market.
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Mascarpone
Making mascarpone at home is a simple process that requires only two ingredients: cream and lemon juice or another form of acid. The cream is heated, and then lemon juice is added. The mixture is then allowed to thicken overnight in the fridge. Some recipes also call for a straining step where the mixture is passed through a cheesecloth to remove excess liquid.
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Blue cheeses
Blue cheese is not just a type of cheese, but a classification that includes many different types, each with a unique texture, flavour profile, and aroma. Blue cheeses are created by adding cultures of the mould Penicillium to form spots or veins of blue or blue-grey mould throughout the cheese. The mould can also give the cheese a distinct smell, as can the various specially cultivated bacteria used in production.
Some well-known blue cheeses include Roquefort, which is widely considered to be the original blue cheese. Legend has it that a young shepherd from Roquefort-sur-Soulzon left his bread and cheese in a cave while chasing a beautiful girl. When he returned, he found the cheese was mouldy, but he ate it anyway and discovered that it was delicious. Roquefort is made with unpasteurised sheep's milk and has a semi-hard, crumbly, yet creamy texture, with a pungent smell and a sharp, salty, and acidic taste.
Another famous blue cheese is Gorgonzola, a soft cheese made from cow's milk that hails from Italy. It has a crumbly texture and can be served in salads, melted on sandwiches, or paired with red wines.
Cambozola is a soft and creamy blue cheese made with whole cow's milk and cream. It resembles Brie in appearance and was developed in the 1970s, making it one of the youngest cheeses in this category. Cambozola has a robust aroma and a sharp flavour with buttery, nutty, and slightly sweet notes.
Shropshire Blue stands out visually with its dark yellow to orange interior, a colour derived from annatto, which is also used to colour Yellow Cheddar.
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Chevre
Goats were one of the earliest animals to be domesticated for milk production, and Chevre has been made for thousands of years. The process of making Chevre involves curdling goat's milk and separating the curds from the whey. The curds are then moulded and salted, and the cheese is aged to develop its distinct flavour and texture.
Overall, Chevre is a delicious and nutritious soft cheese that offers a range of flavours and textures, making it a versatile option for culinary applications. Its popularity stems from its creamy texture and tangy flavour, which can be enhanced through various pairings and culinary uses.
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Frequently asked questions
Feta is a well-known Greek soft cheese made from goat's milk or sheep's milk. It is often paired with watermelon, similar to halloumi.
Mascarpone is a thickened curdled cream that is often used in desserts such as tiramisu and cheesecake.
Saint-André, Saint Angel, and Saint-Félicien are decadent triple-cream bries that are spreadable at room temperature.
