What is soft cheese?

Soft cheeses are not just softer than semi-hard and hard cheeses as their name suggests. They are also completely different in the way they ripen. They mainly ripen from the outside to the inside. Eventually they either have mould on the outside or on the inside (the edible mould cultures are added to the milk prior to curdling) or they have a reddish-orange rind which is a sign of special surface treatment with red smear bacteria.

Soft cheeses include mild classics like Brie or Camembert while the cheese spreads are heartily spicy (examples: Romadur and Limburger).

It is best to store soft cheeses in cheese paper or cheese containers in the vegetable compartment so they can breathe. This allows white mould to form on the cut surfaces. The growth of mould is completely normal and a sign that the cheese is fresh, as the cultures can only live and multiply in fresh cheese. It is however important to pack and store the mould cheese separately from other cheeses as the mould spores can move onto other cheeses. There is always the danger of "degeneration" here, with good mould turning into bad mould.

Well-known types:
Camembert, Brie, Romadur, Limburger, Münsterkäse, Bavaria blu, Bonifaz, Bergader Cremosissimo, Bergader Mini brie

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