Patrick Oconnell
Soft cheeses are characterised by a moisture content of 55-80% of their dry weight. They include well-known varieties such as mozzarella, brie, and camembert. Soft cheeses are spreadable and often have a strong aroma. They are best served at room temperature and are typically paired with red wine.
| Characteristics | Values |
|---|---|
| Moisture content | 55-80% of its dry weight |
| Examples | Brie, Burrata, Camembert, Mozzarella, Havarti, Munster, Port Salut, Jarlsberg, Butterkäse, Limburger |
| Country of origin | France, Italy |
| Milk type | Cow's milk, water buffalo milk, goat's milk |
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What You'll Learn
Soft cheeses have a moisture content of 55–80%
Soft cheeses are often spreadable and have a buttery flavour. Examples include Brie, which is made from cow's milk and has a strong aroma, and Camembert, which grows softer and more buttery as it matures. It is often paired with red wine. Burrata is another soft cheese, made from a mixture of mozzarella and cream inside a thin shell. It is made from water buffalo milk and served fresh with salads, tomatoes and herbs, or bread.
Mozzarella is also considered a soft cheese, as are Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse. Many blue cheeses are semi-soft, but they are rich and creamy like soft cheese. They are made in the same way as other cheeses, but a Penicillium culture is injected into the cheese or the cheese curds are lightly packed to promote oxidation and create safe mould growth.
Some soft cheeses are washed-rind cheeses, such as Limburger. This process requires regular washings, particularly in the early stages of production, making it quite labour-intensive compared to other methods of cheese production.
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Examples of soft cheeses include Brie, Burrata, and Camembert
Soft cheeses have a moisture content of between 55–80% of their dry weight. Examples of soft cheeses include Brie, Burrata, and Camembert.
Brie is a soft, spreadable cheese made from cow's milk. It is originally from France and has a buttery flavour and a strong aroma. It is a dessert cheese that tastes best served at room temperature. Burrata is part of the mozzarella family and comes from Italy. It is made from water buffalo milk and is served fresh with salads, fresh tomatoes and herbs, or bread. Camembert is also made from cow's milk and is similar to Brie. As Camembert matures, it grows softer and more buttery, with an earthy flavour. It is meant to be paired with red wine.
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Semi-soft cheeses include mozzarella, Havarti, and Munster
Soft cheeses have a moisture content of between 55–80% of their dry weight. Semi-soft cheeses, which are a sub-group of monastery cheeses, have a high moisture content, a smooth and creamy interior, and a washed rind. They include mozzarella, Havarti, and Munster, as well as Port Salut, Jarlsberg, and Butterkäse. Many blue cheeses are also semi-soft.
Mozzarella is a soft, spreadable cheese made from cow's milk. It is originally from Italy and is part of the same family as Burrata, which is made from water buffalo milk and served fresh with salads, tomatoes, and herbs.
Havarti is a semi-soft cheese with a mild, buttery flavour and a hint of sweetness. It is made from cow's milk and has a smooth, elastic texture.
Munster is a semi-soft, washed-rind cheese with a strong, pungent flavour. It is made from cow's milk and has a creamy, ivory-coloured interior.
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Blue cheese is semi-soft and is the most complex of all cheeses
Soft cheeses have a moisture content of between 55–80% of their dry weight. Many blue cheeses are semi-soft, with a moisture content of between 42–55% of their dry weight. Danish Blue, Shropshire Blue, Bleu Bénédictin, and Danablu are all examples of semi-soft blue cheeses.
Blue cheese is made like any other cheese, but what sets it apart is the introduction of a highly desired mould growth. This is usually done by injecting a Penicillium culture into the cheese or lightly packing in the cheese curds to promote oxidation and create safe mould growth. Blue cheese is rich and creamy like soft cheese, yet pungent and perfumed like hard cheese. It is the most complex of all cheeses.
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Washed-rind cheeses can be soft, such as Limburger
Soft cheeses have a moisture content of between 55–80% of their dry weight. Monastery cheeses are a sub-group of semi-soft cheeses, which have a high moisture content, a smooth and creamy interior, and a washed rind. Well-known varieties include mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse.
Some washed-rind cheeses can be soft, such as Limburger. These cheeses are smear-ripened with solutions of bacteria or fungi, which usually gives them a stronger flavour as the cheese matures. In some cases, older cheeses are smeared on young cheeses to transfer the microorganisms. Many, but not all, of these cheeses have a distinctive pinkish or orange colouring of the exterior.
Brie is another example of a soft, spreadable cheese made from cow's milk. It is originally from France and has a buttery flavour and a strong aroma. It is best served at room temperature and is considered a dessert cheese. Camembert is a similar soft cheese made from cow's milk. As Camembert matures, the cheese grows softer and more buttery, with an earthy flavour. It is best paired with red wine.
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Frequently asked questions
Brie, Camembert, Burrata, Mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse.
The moisture content of soft cheeses is between 55–80% of its dry weight.
Semi-soft cheeses have a moisture content of 42–55% of its dry weight.
