A Guide To The Different Types Of Soft Cheese

Few things evoke the same level of delight and culinary versatility as soft cheese. Its texture, rich flavors, and ability to effortlessly melt into a myriad of dishes make it a staple in kitchens around the globe.

But have you explored all the cheese tastes this world has to offer?

We’ve got the 411.

Read on to learn all about the different types of soft cheese.

Brie

Brie is a softer cheese with a white, edible rind. Brie cheese originated in the Île-de-France region of France, particularly in the historic Brie area. It has been made since at least the 8th century.

Brie cheese is typically made from cow’s milk, although there are variations made from goat’s or sheep’s milk. The production process involves inoculating the milk with specific bacterial cultures, then adding rennet to coagulate the milk.

The curds are cut, drained, and molded into round shapes. The cheese is then aged for several weeks.

It is often served with crusty bread, crackers, or fruit. It pairs with lots of different wines, including Champagne, Chardonnay, and Pinot Noir.

Goat Cheese

Goat cheese, also known as chèvre, is named from goat milk (as the name implies).

The texture of goat cheese can vary widely depending on its age and moisture content. Fresh goat cheese is typically soft, creamy, and spreadable, while aged varieties can be crumbly or firm. Goat cheese has a distinct flavor that is often described as tangy, earthy, and slightly acidic.

Goat cheese is often favored by those who are lactose intolerant, since it has less lactose than cheese made from cow’s milk.

It is also lower in fat and calories compared to many cow’s milk cheeses, making it a healthier option for some people. Goat cheese is a solid source of protein, calcium, and vitamin D.

Goat cheese can be used in salads, appetizers, pastas, pizzas, and desserts. It adds creaminess, tanginess, and depth of flavor to recipes. It’s an ingredient in both savory and sweet dishes.

Cream Cheese

Cream cheese is made from a mix of cream and milk. It has a smoother texture and a mild, slightly tangy flavor. It is spreadable at room temperature and becomes firmer when chilled.

It’s believed to have been invented in America in the late 19th century. It was initially made by dairy farmers in the northeastern region of the country.

There are many varieties of cream cheese available, including regular, reduced-fat, and flavored versions. Flavored cream cheeses may contain ingredients such as herbs, spices, vegetables, or fruit.

It is often a spread for bagels, toast, crackers, and sandwiches. Cream cheese is also a main ingredient in recipes such as cheesecake, frosting, dips, sauces, and creamy pasta dishes.

If you want to experiment with cream cheese, learn how to make cheese today.

Feta

Feta cheese originated in Greece and has been produced for centuries. It is considered one of the country’s most famous cheeses and is an integral part of Greek cuisine.

It has a crumbly texture and a tangier, salt-infused flavor. The texture can vary depending on its age, with younger feta being more creamy and softer, while aged feta becomes drier and more crumbly. The brining process gives the feta its characteristic salty taste.

Feta is commonly crumbled over salads, added to sandwiches and wraps, or used as a topping for pizza and pasta dishes. Feta cheese is also used in traditional Greek dishes such as spanakopita and Greek salad.

It’s often paired with olives, tomatoes, cucumbers, fresh herbs, and olive oil. It also complements dishes with bold flavors such as lamb, spinach, and roasted vegetables.

Mozarella

Mozzarella cheese originated in Italy, particularly in the regions of Campania and Puglia. It is traditionally made from the milk of water buffaloes or cow’s milk.

Fresh cheese like mozarella has a soft, moist texture and a mild, slightly tangy flavor. It is often described as having a milky or creamy taste.

If you’re cooking with cheese, you won’t want to miss out on mozzarella. When melted, mozzarella becomes gooey and stretchy, making it popular for use in dishes like pizza and lasagna.

It is a key component of many Italian dishes, including pizza, caprese salad, and baked pasta dishes like lasagna and baked ziti. Mozzarella is also commonly used in sandwiches, wraps, and appetizers such as mozzarella sticks.

Ricotta

Ricotta cheese is made from the whey left over from the production of other cheeses, such as mozzarella or provolone. The whey is heated until the proteins coagulate, then the curds are skimmed off and drained.

The resulting cheese is creamy and slightly sweet. It has been made in Italy for centuries and is a staple in Italian cuisine.

There are several varieties of ricotta cheese, including whole milk ricotta, part-skim ricotta, and whey ricotta. It is commonly used in Italian dishes such as lasagna, ravioli, and cannoli, where it adds creaminess and richness. Ricotta cheese is also used in desserts such as cheesecake, ricotta cake, and pastries.

Roquefort

Roquefort is a distinctive blue cheese made from sheep’s milk and aged in the natural Combalou caves of Roquefort-sur-Soulzon, in the Aveyron region of France.

It is one of the oldest known cheeses in the world and has been made since at least the 11th century.

This cheese has veins of blue-green mold running throughout. It has a strong, tangy flavor that is both salty and slightly sweet, with complex earthy and savory notes.

Roquefort cheese is often enjoyed on its own as a table cheese or used as an ingredient in a variety of dishes. It goes well with fruits like pears and apples, as well as with nuts, honey, and cured meats.

Camembert

Another of the many types of cheese is Camembert. Camembert was first created in the late 18th century in Camembert, Normandy. It was famously popularized by Marie Harel.

As it ripens, the cheese becomes more pungent and flavorful, developing earthy and mushroom-like notes. Camembert rind is edible and adds a slightly tangy flavor to the cheese.