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What is soft cheese? We can say that what distinguishes soft cheeses fromn other types of cheses is the content of water that in soft cheeses is high, generally more than 45%.
Soft cheeses are valued for their high content of protein and calcium.
How long do soft ripened cheese last? Usually it must be consumed in the short term, more or less one week, and stored in the refrigerator. This varies according to the type of soft cheese, the processing method and the storing conditions. In general, the harder the cheese the longer it keeps.
Some of them can also be stored in the freezer up to 6 months. In case you notice the appearing of some mold on soft cheese, better to thorw it away.
In order to ensure a healthy and long shelf life to soft cheeses, put them in the refrigerator at 40°F or lower immediately after each use.
Here is a short list of soft cheeses available on Sensibus: Stracchino and Robiola, some of the most famous Italian soft cheeses, Camembert, Brie, Brillat-Savarin cheese, Epoisses, the latters among the most refined French soft cheeses.
Camembert is a French soft cheese with a typical white rind, made from raw or pasteurized cow's milk. Camembert is definitely one of the most popular French cheeses and in 1996, the Camembert de Normandie has been recognized as a DOP cheese.
Read more about Camembert.
Wath is Stracchino? It is a fresh and soft Italian cheese from Lombardy: its name comes from the dialectal word "stracc" that means "tired." In fact, originally the milk used for this cheese came from the tired cows returning from the summer alpine pastures, produced in smaller quantities.
Read more about Stracchino cheese.
Taleggio is a DOP Italian soft cheese from Lombardy belonging to the Stracchino cheese family. Its name comes from the valley near Bergamo it hails from.
It has ancient origins, in fact there are XIII th century documents referring to the trade of Taleggio.
Read more on Taleggio.
Brie cheese AOC (Appellation d'Origine contrôlée) is a semi-fat cow French soft cheese hailing from the current department of Seine-et-Marne and it takes its name from the homonymous territory east of Paris.
Read more about Brie.
The Brillat-Savarin is a fabulous cow's milk cheese from Bourgogne, created in the 1930s by affineur Henri Androuet.
This French soft cheese has a sweet taste and a white rind.
Read more on Brillat-Savarin cheese.
Epoisses is a French soft cheese, washed-rind, fat and short-seasoned.
It was first produced at the beginning of the sixteenth century by the Cistercian monks living in Époisses, in France.
Read more on Epoisses.
