Soft Cheese: What Types Are Considered Soft?

Soft cheese is unripened cheese that is made by coagulating casein (milk proteins) with acid. Soft cheeses are usually made from cow, goat, or sheep's milk and come from all over the world. Some common types of soft cheese include feta, brie, ricotta, cream cheese, Camembert, chevre, Roquefort, and gorgonzola. Soft cheeses are often tangy and creamy and can be used in a variety of ways, such as in dips, as toppings, or as spreads.

Soft cheese made from goat's milk

Soft cheese is un-ripened cheese made by coagulating casein (milk proteins) with acid. Soft cheeses are usually tangier and creamier than hard cheeses. They are also moister and don't last as long. Common types of soft cheese include feta, Brie, ricotta, cream cheese, Camembert, Chevre, Roquefort, and gorgonzola.

Chevre, or goat cheese, is a popular soft cheese made from goat's milk. It is white and crumbly and is often served on beet salad. Good Chevre should be moist and creamy, with a mouthwateringly tangy, yet balanced flavour. It should not be grainy or astringent. Chevre is usually quite intense, but the longer goat cheeses are aged, the more approachable they become. Some goat cheeses are buttery and mellow, with hints of lemon.

Other soft cheeses made from goat's milk include feta, drunken goat cheese, Crottin de Chavignol, Valençay, and geitost, among others.

Goat cheese is an excellent option for those who are lactose intolerant, as it has low levels of lactose.

Soft cheese made from sheep's milk

Soft cheese is unripened cheese made by coagulating casein (milk proteins) with acid. Soft cheeses can be made from cow, goat, or sheep's milk.

• Brebisrousse d'Argental: This French cheese has a vegetal, wet wool aroma and a flavour of butter and seawater with a touch of wool sweater. It is buttery, soft, and smearable.
• Rivertown from Many Fold Farm: This cheese is produced seasonally and has a roasted garlic and porcini mushroom aroma. It has a sticky, creamy texture and a savoury, mushroom and garlic flavour.
• Berkswell: This English cheese has a whiff of fish aroma and a dense yet powdery texture. Its flavour changes from strawberry shortcake in the spring to lamby in the fall.
• Roncal: This Spanish cheese is the first in the country to receive PDO status. It has a rough, bark-like rind and a rustic character with piquant fruity notes.
• Roquefort: This French cheese is one of the most expensive on the counter due to its 100% import tax. It has a raw, natural fattiness that melts into cream in your mouth. It is tangy and sharp in flavour.
• Ossau Iraty Fermier Reserve: This cheese has intense, aromatic flavours of spice, roast garlic, and white truffles. It is crafted from organic Maremma ewes' milk and Tuscan truffles.
• Zimbro: This torta-style cheese from Portugal has a custard-like texture and lemon and olive flavours.
• Flower Marie: A modern marvel with a firm yet yielding texture and flavours of soured cream and nuts.
• La Oveja Negra Manchego Semi Curado: This British cheese, created by James Aldridge, has a delicate but full flavour. As it matures, it becomes intensely soft and creamy.

These are just a few examples of soft sheep's milk cheeses, showcasing the variety of flavours and textures that can be achieved using sheep's milk.

Soft cheese made from cow's milk

Soft cheese is unripened cheese made by coagulating casein (milk proteins) with acid. Soft cheeses are usually moister than hard cheeses, as the latter are drier due to their aging process. Soft cheeses are usually made from cow, goat, or sheep's milk.

• Brie: This soft, spreadable cheese is made from cow's milk and originates from France. It has a buttery flavor and a strong aroma. It is best served at room temperature.
• Boursin: Boursin is made from pasteurized cow's milk. It has a creamy and crumbly texture and is spreadable. It is often used as a spread on toasts and crackers and comes in a range of varieties infused with different herbs and spices.
• Camembert: This soft cheese is similar to Brie and is also made from cow's milk. It has a white mold on its rind and as it matures, it becomes softer and more buttery, with an earthy flavor. It is meant to be paired with red wine.
• Gorgonzola: This Italian soft cheese is made from cow's milk. It is a blue cheese with a crumbly texture. It is often served in salads, melted on sandwiches, or with red wines.
• Mascarpone: Mascarpone is made from cow's milk and originates from Italy. It is a thickened, curdled cream that is often used in desserts such as tiramisu and cheesecake. It can also be used in savory dishes to add richness without significantly altering the flavor.
• Mozzarella: Mozzarella is made from cow's milk, although it can also be made from water buffalo milk. It has a stringy texture and a mild, milky flavor. It is commonly used as a pizza topping but can also be melted over other dishes or served fresh with tomatoes and herbs.
• Muenster: This soft cheese is from the US and is inspired by the French version, Munster. It has a mild flavor and melts easily, making it suitable for hot sandwiches and macaroni and cheese. It is often served as a snack with beer.
• Roquefort: A French blue cheese, Roquefort is made from sheep's milk. It has a creamy, crumbly texture and a tangy, sharp flavor. It is often used in salad dressings or crumbled over salad greens.
• Stilton: Stilton is a blue cheese from England and is made from cow's milk. It has a potent flavor and goes well with crackers, bread, and after-dinner wines such as sherry and port.

Soft cheese from France

Soft cheese is unripened cheese made by coagulating casein (milk proteins) with acid. Soft cheeses can be made from cow, goat, or sheep's milk and are produced all over the world. Common types of soft cheese include feta, Brie, ricotta, cream cheese, Camembert, Chevre, Roquefort, and gorgonzola.

French soft cheeses are renowned worldwide for their rich and complex flavours. France has nearly 1,000 different types of cheese, many of which are protected by an AOC (Appellation d’Origine Contrôlée) designation, meaning they can only be produced in specific regions of France, following certain guidelines and standards.

Brie

Brie is often regarded as the "Queen of the soft French Cheeses." It is made from cow's milk and is known for its rich, buttery flavour and smooth, velvety texture. Brie is typically circular in shape and has a white, bloomy, edible rind, which contributes to the cheese's overall flavour and texture. Brie de Meaux and Brie de Melun are the two Brie cheeses with an AOC label, with Brie de Meaux being considered one of the most traditional and authentic varieties.

Camembert

Camembert is a soft cheese made from cow's milk, similar to Brie. It is also from France and has a white, bloomy rind. As Camembert matures, it becomes softer and more buttery, with an earthy flavour. It is meant to be paired with red wine and is typically served at room temperature. Camembert de Normandie is a variety of Camembert that dates back to the French Revolution and has been awarded the prestigious 'Label Rouge' and AOC recognition.

Chevre

Chevre, or goat milk cheese, is a popular French variety with a tangy, slightly nutty flavour. It can range from soft and spreadable to firm and crumbly, depending on its age. Some well-known examples of French Chevre include Crottin de Chavignol, Pouligny Saint-Pierre, and Sainte-Maure de Touraine. Chevre is a favourite for snacks or desserts and is often served warm on a toasted baguette.

Roquefort

Roquefort is a type of blue cheese that's made from sheep's milk and originates from the village of Roquefort-sur-Soulzon in the south of France. It is one of the oldest and most famous blue cheeses in the world, with a history dating back to the 8th century. Roquefort is usually served as a spread, dressing, or crumbled over salads, pastas, and other dishes. It can also be featured on cheese or charcuterie boards, paired with bread or crackers.

Epoisses

Epoisses is a soft cheese with origins in the Burgundy region of France. It has a rich, creamy texture and is known for its pungent aroma. Epoisses is made from cow's milk and has a unique production process that involves washing the rind in a mixture of marc de Bourgogne (a type of brandy) and saltwater. This washing process gives the cheese its signature strong aroma and helps develop its complex flavour profile.

Reblochon

Reblochon is a soft, wash-rind cow's milk cheese produced in the Haute-Savoie region of France. It has a creamy texture and a nutty, slightly tangy flavour. Reblochon is noted for its distinctive production process, which involves milking the cow a second time after the first milking, giving the cheese its unique flavour and richness. It is commonly used in dishes such as fondue and tartiflette and is also enjoyed on its own.

Soft cheese from Italy

Soft cheese is made from cow, goat, or sheep's milk and is produced in countries all over the world. Common types of soft cheese include feta, brie, ricotta, cream cheese, Camembert, chevre, Roquefort, and gorgonzola. Soft cheese is unripened cheese made by coagulating casein (milk proteins) with acid.

Gorgonzola

Gorgonzola is a crumbly, blue soft cheese made from cow's milk that originated in Italy. It is often served in salads, melted on sandwiches, or with red wines.

Mascarpone

Mascarpone is a soft cheese from Italy made from cow's milk. It is a thickened, curdled cream often used in desserts such as tiramisu and cheesecake. It can also be used in savoury dishes to add richness without significantly altering the flavour.

Mozzarella

Mozzarella is made from cow's milk or water buffalo milk. It has a stringy texture and a mild, milky flavour. It is best known as a pizza topping but can also be melted over other dishes or served fresh with tomatoes and herbs. Burrata is part of the mozzarella family and is a mixture of mozzarella and cream inside a thin shell.

Ricotta

Ricotta is a soft Italian cheese that is often used in savoury pies, pasta, and other recipes. It has a very delicate and slightly sweet flavour and a very soft consistency.

Giuncata

Giuncata is a soft cheese from the Puglia region of Italy. It is named after the wooden mould made of a reed (giunco) that is used to stretch the cheese. It has a solid texture and a sophisticated flavour.

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