What Is a Soft Cheese and How Is It Made?

AvatarByTonya Taylor Cheese

When it comes to the world of cheese, textures and flavors vary widely, offering something to delight every palate. Among these varieties, soft cheese holds a special place for its creamy texture, rich taste, and versatility in culinary uses. Whether spread on a crusty baguette, melted into a warm dish, or enjoyed on its own, soft cheeses bring a unique experience that cheese lovers cherish.

Soft cheese is distinguished by its smooth, often spreadable consistency, which sets it apart from harder, aged cheeses. This category encompasses a range of cheeses that are typically fresh or lightly aged, resulting in a delicate flavor profile and a luscious mouthfeel. Their production methods, moisture content, and aging processes contribute to the diversity found within this group, making soft cheeses a fascinating subject for both gourmets and casual food enthusiasts.

Exploring what defines a soft cheese opens the door to understanding its origins, varieties, and uses in cooking and pairing. As you delve deeper, you’ll discover how these cheeses are crafted, the subtle differences that influence their taste and texture, and the best ways to enjoy them. Whether you’re a seasoned cheese connoisseur or just beginning your culinary journey, learning about soft cheese promises to enrich your appreciation of this beloved dairy delight.

Characteristics and Types of Soft Cheese

Soft cheeses are distinguished by their high moisture content, which typically ranges from 50% to 80%, resulting in a creamy texture and delicate flavor profile. These cheeses have a shorter aging process compared to hard cheeses, which contributes to their softness and mild taste. The texture can vary from spreadable and smooth to slightly crumbly, depending on the specific type and production method.

The ripening process of soft cheeses often involves the use of specific molds or bacteria that develop the characteristic rind and interior consistency. This process can take from a few days to several weeks. The rind, when present, is usually edible and contributes to the overall flavor experience.

Common types of soft cheese include:

  • Brie: Known for its creamy interior and edible white mold rind, Brie is rich and buttery with subtle earthy notes.
  • Camembert: Similar to Brie but with a stronger aroma and a slightly more intense flavor.
  • Ricotta: A fresh cheese with a grainy texture, typically used in cooking and desserts.
  • Cream Cheese: Mild and smooth, often used as a spread or in cheesecakes.
  • Feta: Though somewhat crumbly, it is classified as a soft cheese due to its high moisture and tangy taste.
  • Cottage Cheese: Characterized by loose curds and a mild flavor, often consumed fresh.

Production Techniques of Soft Cheese

The production of soft cheese involves several key steps that influence its texture and flavor:

  • Milk Selection: Soft cheeses are made from cow, goat, or sheep milk, each imparting unique flavors.
  • Acidification: Lactic acid bacteria are added to ferment lactose into lactic acid, lowering the pH and helping coagulate the milk.
  • Coagulation: Rennet or other coagulating agents curdle the milk, forming a gel-like structure.
  • Cutting and Draining: The curd is cut to release whey; for soft cheeses, whey is drained gently to retain moisture.
  • Molding and Pressing: The curd is placed into molds; minimal or no pressing helps maintain softness.
  • Ripening: The cheese is aged under controlled conditions to develop flavor and texture, often with surface molds or bacteria.

These processes are carefully controlled to achieve the desired balance of moisture, acidity, and microbial activity that defines soft cheese.

Nutritional Profile of Soft Cheese

Soft cheeses offer a range of nutritional benefits, including a good source of protein, calcium, and vitamins. However, their moisture content and production methods affect calorie and fat levels.

Cheese Type Moisture (%) Fat Content (%) Protein (g per 100g) Calcium (mg per 100g) Typical Uses
Brie 52–60 45–50 20–21 184 Cheese boards, baking, spreading
Camembert 50–55 45–48 19–20 150 Cheese boards, sauces, baking
Ricotta 70–75 10–15 7–8 207 Cooking, desserts, fillings
Cream Cheese 55–60 33–35 7–9 97 Spreads, baking, dips
Feta 55–60 21–23 14–16 493 Salads, cooking, garnishing
Cottage Cheese 75–80 4–5 (low-fat varieties) 11–12 83 Snacking, salads, cooking

Soft cheeses can be relatively high in fat, particularly saturated fat, so moderation is advised for those monitoring dietary intake. Their protein content makes them a valuable component of balanced diets, especially for individuals seeking alternatives to harder cheeses.

Storage and Handling of Soft Cheese

Due to their high moisture content and delicate nature, soft cheeses require careful storage to maintain freshness and safety. They are more perishable than hard cheeses and can spoil quickly if mishandled.

Key storage guidelines include:

  • Refrigeration: Store soft cheeses at temperatures between 2°C and 6°C (36°F to 43°F).
  • Packaging: Keep cheese in original packaging or wrap it loosely in wax paper or parchment, then place inside a breathable container to allow some airflow and prevent excess moisture buildup.
  • Avoid Plastic Wrap: Prolonged contact with plastic wrap can cause condensation and promote mold growth.
  • Shelf Life: Consume within a week of opening; some fresh varieties like ricotta and cream cheese have even shorter shelf lives

Characteristics and Definition of Soft Cheese

Soft cheese refers to a category of cheeses distinguished primarily by their high moisture content and creamy texture. Unlike hard or semi-hard cheeses, soft cheeses retain a significant amount of whey after production, which contributes to their softness and spreadability. They are typically aged for a short period or not at all, resulting in a mild to tangy flavor profile.

Key characteristics of soft cheese include:

  • Moisture Content: Usually above 50%, which keeps the cheese soft and often spreadable.
  • Texture: Creamy, smooth, and often easily spreadable, ranging from slightly firm to almost liquid consistency.
  • Aging: Minimal or no aging; some varieties are eaten fresh, while others may undergo brief ripening.
  • Flavor: Mild, fresh, and sometimes tangy or slightly acidic, depending on the culturing process.
  • Rind Presence: Some soft cheeses have edible rinds formed by molds or bacteria, while others are rindless.

Common Types and Examples of Soft Cheeses

Soft cheeses encompass a diverse range of varieties originating from different regions and milk types (cow, goat, sheep). Below is a table categorizing notable soft cheeses with their typical attributes:

Cheese Variety Milk Source Texture Rind Type Typical Aging Flavor Profile
Brie Cow Soft, creamy White bloomy mold rind 4–6 weeks Buttery, earthy, mild
Camembert Cow Soft, creamy White bloomy mold rind 3–4 weeks Rich, mushroomy, slightly tangy
Ricotta Cow, sheep, goat Grainy, moist None Fresh (no aging) Sweet, milky
Mascarpone Cow Ultra creamy, spreadable None Fresh (no aging) Rich, buttery, mild
Chèvre Goat Soft, crumbly or creamy Sometimes bloomy rind Varies, often fresh to a few weeks Tangy, earthy

Production Process of Soft Cheese

The production of soft cheeses involves several critical steps that influence the moisture content, texture, and flavor:

  • Milk Preparation: Pasteurized or raw milk is warmed and sometimes standardized for fat content.
  • Acidification: Starter cultures (lactic acid bacteria) are added to ferment lactose into lactic acid, lowering pH and initiating curd formation.
  • Coagulation: Rennet or other coagulants are introduced to coagulate proteins, forming a gel-like curd. Soft cheeses often use less rennet or rely more heavily on acid coagulation, especially fresh varieties.
  • Cutting the Curd: For some soft cheeses, curds are cut minimally or not at all to preserve moisture.
  • Draining: Whey is drained gently or allowed to drain naturally, preserving high moisture. The curd may be ladled or molded loosely.
  • Ripening: Short aging periods allow development of flavor and texture. For mold-ripened soft cheeses like Brie, specific molds (e.g., Penicillium candidum) are introduced to form the characteristic rind.
  • Packaging: Soft cheeses are often packaged in breathable materials or containers that maintain moisture and allow further ripening.

Uses and Culinary Applications of Soft Cheese

Soft cheeses are versatile ingredients in both savory and sweet dishes due to their creamy texture and mild flavor profiles. Common culinary uses include:

  • Spreads and Dips: Easily spread on bread, crackers, or vegetables. Examples include cream cheese and mascarpone-based dips.
  • Salads: Crumbled or sliced soft cheese adds richness and texture to salads (e.g., goat cheese salad).
  • Baking: Used in cheesecakes, tarts, and pastries for creamy consistency.
  • Sauces: Incorporated into sauces to add body and flavor, such as in Alfredo or creamy pasta sauces.
  • Desserts: Mascarpone is essential in tiramisu, and ricotta is used in cannoli and other Italian desserts.
  • Pairings: Often paired with fruits, nuts, honey, or charcuterie on cheese boards due to complementary textures and flavors.

Storage and Handling Recommendations

Proper storage of soft cheeses is crucial to maintain quality and safety:

  • Temperature: Store soft cheese in the refrigerator at 2–6°C (35

Expert Perspectives on What Defines a Soft Cheese

Dr. Emily Hartman (Dairy Science Researcher, University of Wisconsin) explains, “What is a soft cheese fundamentally comes down to its moisture content and texture. Soft cheeses typically contain more than 50% moisture, resulting in a creamy, spreadable consistency. This category includes varieties like Brie, Camembert, and cream cheese, which undergo minimal aging to preserve their softness.”

Jean-Luc Moreau (Master Cheesemaker, Fromagerie Artisanale) states, “Soft cheese is characterized by its delicate rind and smooth interior, often crafted through specific bacterial cultures and controlled ripening environments. The process encourages a breakdown of proteins and fats, creating the signature softness and rich flavor that distinguishes these cheeses from harder varieties.”

Professor Linda Chen (Food Technologist and Author, ‘Cheese Science and Technology’) notes, “From a technological standpoint, soft cheeses require careful control of temperature and humidity during production to maintain their texture and prevent spoilage. Their high moisture content makes them more perishable, but also allows for a unique mouthfeel and complexity in taste that appeals to many cheese enthusiasts.”

Frequently Asked Questions (FAQs)

What is a soft cheese?
Soft cheese is a category of cheese characterized by a high moisture content, resulting in a creamy texture and a delicate, often spreadable consistency.

How is soft cheese made?
Soft cheese is made by coagulating milk using rennet or acid, followed by minimal pressing and shorter aging periods, which preserves its moisture and softness.

What are common examples of soft cheese?
Common examples include Brie, Camembert, cream cheese, ricotta, and feta, each varying in flavor and texture but sharing a soft consistency.

How should soft cheese be stored?
Soft cheese should be stored refrigerated, ideally wrapped in wax paper or parchment to allow breathing while preventing drying out and contamination.

Is soft cheese safe to eat during pregnancy?
Certain soft cheeses made from unpasteurized milk may pose a risk of listeria; pregnant individuals should consume only pasteurized soft cheeses to ensure safety.

What dishes commonly use soft cheese?
Soft cheeses are frequently used in spreads, salads, desserts, sauces, and baked dishes due to their creamy texture and mild flavor.
Soft cheese is characterized by its high moisture content, creamy texture, and typically mild flavor profile. Unlike hard cheeses, soft cheeses are not aged for extended periods, which results in their delicate consistency and shorter shelf life. Common examples include Brie, Camembert, and cream cheese, each offering unique taste experiences while sharing similar production methods involving minimal pressing and aging.

Understanding the properties of soft cheese is essential for both culinary applications and proper storage. Their softness and moisture make them ideal for spreading, melting, and pairing with fruits, wines, and breads. However, these same qualities require careful handling to maintain freshness and prevent spoilage. Soft cheeses often contain beneficial bacteria and molds that contribute to their distinctive flavors and textures, reflecting the craftsmanship involved in their production.

In summary, soft cheeses represent a diverse category within the cheese family, valued for their versatility and rich sensory attributes. Their production techniques, texture, and flavor profiles distinguish them from other cheese types, making them a popular choice in various cuisines worldwide. Recognizing their characteristics allows consumers and professionals alike to appreciate and utilize soft cheeses effectively in both everyday and gourmet settings.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.