Soft cheeses

According to the definition used by food industry experts, soft cheese is a food product made from milk, as well as cream with the addition of lactic acid bacteria or enzymes. The main difference between soft cheese and all other varieties lies in the consistency and appearance of the product. Soft cheeses are distinguished by their curd or creamy consistency.

As a rule, soft cheeses are produced without any additional treatment in the form of smoking or melting. All soft cheeses fall into two main categories - fresh or crusted. Soft cheeses with washed or moldy crusts are found. In modern cheese making, there are a huge number of different types of soft cheeses that are stored not only by composition, but also by method of production.

However, all types of soft cheeses are characterized by their high nutritional value, as well as delicate consistency and specific taste. The unique technology of soft cheese production consists in the exclusion of pressing processes, as well as heating of curdled milk mass.

Soft cheese types

According to the cheese mass production method, the following main types of soft cheeses are distinguished:



acid cheeses;

rennet cheeses;

rennet-acid cheeses.



The calorie content of soft cheeses depends primarily on the type of product. The average calorie content of soft cheeses is at 332 Kcal, which is per 100 grams of product. In addition to the calorie level, the taste and consumer characteristics of the product depend on the type of cheese.

For example, soft, cheeses containing lactic acid bacteria, as well as microorganisms that form a coating of white mold on the crust are distinguished by a sharp taste and a savory mushroom aftertaste, like the famous Camembert. The king of cheeses, Roquefort, is made using blue mold bacteria.

Such soft cheese has a pronounced sharp taste and peppery smell. However, cheeses with mold are still a product for an amateur. Fans of traditional fermented milk cheeses will appreciate such soft cheeses as Adygea or Creamy. It is worth noting that French cheeses are considered the best soft cheeses.

Foodies note that it was in France that cheese makers reached the heights of perfection and simply perfectly honed the process of making soft cheeses. Both creamy and soft cheeses with mold are distinguished by their exquisite taste, as well as a rather interesting and savoury blend of aromas. Soft cheeses work perfectly with French red wines.

In addition, soft cheeses best reveal their unique taste in combination with fruits such as grapes, apples, and also peaches. In France, soft cheeses are usually served accompanied by fresh white bread with a crisp crust.