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Brie is a soft cheese, [22] which allows the rapid widespread growth of bacteria and moulds if the cheese is not stored correctly. It is recommended that soft cheeses such as brie be kept refrigerated. [23] The optimal storage temperature for brie is 4 °C (39 °F) or even lower.
Cabrales, a semi-soft Blue cheese from Cabrales, Spain. Semi-soft cheeses, and the sub-group Monastery cheeses, have a high moisture content, smooth and creamy interior, and a washed rind. [20] [21] [22] Well-known varieties include Mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse. Many blue cheeses are semi-soft. [15]
A Tibetan cheese that is significant within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk. Nguri: A buffalo's milk cheese of Fujian province, China. It is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture. Rubing
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. [3] [4] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone.
A similar cheese is produced in Hungary under the same name, [11] the Czech Republic under the name Hermelín and in Slovakia as encián or plesnivec. A Camembert-type cheese is also manufactured in Cornwall, UK, and marketed as "Cornish Camembert". [12] Fonterra in New Zealand make a variant called Camembert Log.
Out of all the white, soft cheeses on the market, cream cheese is the worst for your waistline. The cheese most commonly used on bagels has almost 10 grams of fat and 99 calories per ounce.
Mozzarella (English: / ˌ m ɒ t s ə ˈ r ɛ l ə /, Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella, Neapolitan: [muttsaˈrɛllə]) is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method with origins from southern Italy.
Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk.It is soft, with small or no holes, a compact touch, few cuts, and no skin.