Soft Cheeses: Exploring The Creamy, Dreamy Varieties

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 come from countries all over the world. Common types of soft cheese include feta, brie, ricotta, cream cheese, Camembert, chevre, Roquefort, and gorgonzola. Soft cheeses are used in a variety of ways and are a great addition to a catered event or buffet table.

Soft cheese made from cow's milk, e.g. Brie, Camembert, and Boursin

Soft cheese is available in a variety of types, textures, and flavours. One of the most well-known soft cheeses is Brie, a soft cow's milk cheese named after the region in France from which it originated, the Brie region of northern France. Brie typically contains between 60% and 75% butterfat and has a slight greyish tinge under a rind of white mould, which is usually eaten. The cheese is cast into moulds, salted, and inoculated with cheese culture, and then aged in a controlled environment for at least four to five weeks. If left to mature longer, the flavour becomes stronger, and the rind becomes darker and crumbly, resulting in Brie Noir.

Another famous soft cheese is Camembert, which is also made from cow's milk. It was first made in the late 18th century in Camembert, Normandy, France. This cheese is moist, soft, and creamy, with a slightly lower butterfat content than Brie, typically ranging from 10% to 20%. The process of making Camembert involves warming cow's milk, adding mesophilic bacteria and rennet, allowing the mixture to coagulate, and then cutting the curd into small cubes. The curds are salted and transferred to camembert moulds, where they are turned regularly to allow for even drainage. After 48 hours, the cheese mass is sprayed with a mould and left to ripen for at least three weeks, resulting in a bloomy, edible rind and creamy interior.

Boursin, a brand of soft, creamy cheese, was first created in Normandy, France, in 1957 by François Boursin. The original flavour, garlic and fine herbs, was derived from a traditional party dish called fromage frais, where guests would add herbs to their cheese. Boursin cheese has a texture and flavour similar to cream cheese and is now available in various flavours.

These soft cheeses, Brie, Camembert, and Boursin, all made from cow's milk, offer distinct tastes and textures that have contributed to their popularity and recognition worldwide.

Soft cheese made from goat's milk, e.g. Chevre and Feta

Soft cheese is unripened cheese made by coagulating casein (milk proteins) with acid. Soft goat's milk cheese is particularly easy to make because it only requires a small amount of whey to be removed, and it doesn't need refrigeration.

Chèvre, or goat's cheese, is a well-known soft cheese made from goat's milk. It is white and crumbly, with a tangy, lemony, and milky flavour. It is often used in beet salads.

Feta is another soft cheese that is commonly made from goat's milk. Traditional feta is created by mixing 30% goat's milk with sheep's milk, but cow's milk feta is also available. Feta can range from mild, soft and creamy, to intense, dry, full-flavoured, and very salty. It is often crumbled and sprinkled on Greek salads or melted on pizza or pasta.

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

Soft cheese made from sheep's milk, e.g. Feta and Roquefort

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. Traditional feta is made by mixing 30% goat's milk with sheep's milk, but cow's milk feta is also available. Feta can range from mild, soft, and creamy, to intense, dry, full-flavoured, and very salty. It can be crumbled and sprinkled on a Greek salad or melted on pizza or pasta.

Another soft cheese made from sheep's milk is Roquefort. This French cheese is regarded as the "Champagne of Cheese", as it is one of the most expensive cheeses due to its 100% import tax. It has a raw material of unpasteurized sheep's milk that capitalizes on its natural fattiness. Roquefort has a balance of flavours, from sweet cream to the racing pop of the mould.

In addition to Feta and Roquefort, there are several other soft sheep's milk cheeses available. Brebisrousse d'Argental from France is a buttery, soft, and spreadable cheese. Rivertown from Many Fold Farm in the US is a seasonal cheese with a sticky, savoury complexity that approximates French Brie. Fetish, an English take on Greek-style cheese, is a soft white cheese with a bloomy rind, similar to Brie or Camembert.

Soft cheese that's spreadable, e.g. Brie, Boursin, and Cream Cheese

Soft cheese is a type of cheese with a soft texture that is easy to spread. It has a higher water content than hard cheeses, giving it a softer texture and a creamier taste. Spreadable cheese is versatile and can be spread on bread or crackers, used as a base for sauces and dips, or even baked. Here is a detailed look at some of the most popular soft and spreadable cheeses:

Brie

Brie is a soft cow's milk cheese that originated in the French region of Brie, which is located in the modern département of Seine-et-Marne. It has a pale colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten and has a flavour that depends on the ingredients used and its manufacturing environment. The inside of Brie is creamy and soft, making it suitable for spreading on crackers or croissants. It has a sharp yet smooth taste and a butterfat content of between 60% and 75%.

Boursin

Boursin is a creamy, crumbly gourmet cheese that combines savory herbs and rich flavours. It is derived from a traditional party dish called fromage frais. Boursin can be baked, drizzled with honey, or used as an ingredient in recipes such as spaghetti squash primavera or crispy Boursin bites.

Cream Cheese

Cream cheese is one of the most popular types of spreadable cheese. It has a very soft texture and a dominant cream flavour. Cream cheese is usually used as a bread spread, a base for cheesecakes, or mixed into sauces. It can also be used in baking, such as in carrot cakes or cinnamon rolls. Cream cheese is made from milk and cream, and it can be purchased in blocks or spreadable tubs.

Soft cheese that's crumbly, e.g. Feta and Gorgonzola

Soft cheese is a versatile category of cheese with many unique differences. Feta and Gorgonzola are two of the most popular soft cheeses worldwide, and they are both loved for their unique flavours and versatility in the kitchen. However, they differ substantially in origin, production, and flavour.

Feta is a Greek cheese, traditionally made from sheep's milk, but also sometimes made with a combination of sheep's and goat's milk. It is placed in a brine solution, which gives it its signature salty flavour. Feta is typically firm, white, and crumbly, with a tangy, sharp, and salty flavour. It is versatile and can be used in a variety of dishes, from salads and sandwiches to pasta and pies. It pairs well with Mediterranean and Middle Eastern ingredients such as olives, tomatoes, and cucumbers.

Gorgonzola, on the other hand, is a type of blue cheese native to Italy and made from cow's milk. It has a unique aging process and is characterised by its blue-green veins, created by aging the cheese with a Penicillium fungus. Gorgonzola has a creamy, moist texture that can range from soft to crumbly, depending on the age of the cheese. There are two types of gorgonzola: Gorgonzola dolce, which is young and creamy, and Gorgonzola piccante, which is aged longer and has a stronger and sharper flavour. Gorgonzola is also tangy and pungent, with a distinctive flavour that resembles blue cheese but is milder. It is commonly used in Italian cuisine, added to pasta dishes, risotto, pizzas, and salads.

Both cheeses have their own unique characteristics, and while they share some similarities in texture and flavour, they are not interchangeable in recipes. Their distinct flavour profiles and differing milk bases can alter the taste and texture of a dish. Feta's crumbly and tangy texture makes it ideal for use in Mediterranean and Greek dishes, while Gorgonzola's creamy and crumbly texture works well in salads, pizzas, and pasta dishes when a bolder cheese presence is desired.

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