Everything You Need to Know About Soft Cheese

The creamy, the gooey, the gloriously spreadable - there’s a whole world of texture and flavour that only soft cheese can offer. Some of the most versatile and misunderstood varieties in the world of dairy are soft cheeses. In this guide, we’ll walk you through what soft cheese is, the common misconceptions surrounding it, and the best examples from both Europe and our very own British Isles.

Browse our soft cheese collection to get a feel of what’s in store in this blog.

Soft cheese puts emphasis on the freshness of cheese, defined by its high moisture content and minimal ageing. During the cheesemaking process, more moisture is allowed to remain in the curds, giving soft cheese its famously creamy texture. These cheeses spend little time maturing - many are sold while barely aged - meaning what little time they have had to age will be from the outside in, creating bloomy rinds that unlock gooey centres as you cut into it.

The malleable quality of soft cheese means it is one of the most versatile to be enjoyed. Ideal for slathering on crackers or fresh bread, melting over dishes, crumbling into salads, or simply enjoying straight from the wedge. However, the higher moisture content of soft cheeses means they spoil faster than harder cheeses, so be sure to keep them at a low temperature to enjoy them at their best.

There are several misconceptions about soft cheese, one of which being that because of their freshness, they have a reputation for being “smelly”. Sure, many carry a pungent aroma, but others like St Helena and Pyghtle hold delicate flavours that belie their initial scent. And even if they do, they are no indicator of the strength of the cheese. Many soft cheeses carry an intense aroma, but reveal a gentle flavour that is far from overpowering.

Another misconception is that soft cheeses are the domain of the French, due to classic examples like Brie and Camembert. In actuality, soft cheese is a huge category of cheese that encompasses many regions - there are equally famous Italian varieties like Ricotta and Buffalo Mozzarella. Further beyond, there is Anthotyros and Feta from Greece, and Queso Blanco from Mexico. Paneer in India. Sakura in Japan. But you don’t have to go far to find this quality, as there is already a treasure trove of golden soft cheeses on British shores, which we will delve into further on in the article.

To begin to understand the brilliance of soft cheese, it’s good to start with the classics. We’ve already spoken at length about the history and marvel that is Brie de Meaux on our Getting to Know Baron Bigod blog, but that’s just the tip of the iceberg for soft cheeses. 200km West of where Brie de Meaux is traditionally made lies the origin point of Camembert, which is made in the titular village in Normandy. Camembert is world-renowned for its intense, mushroom-lined flavour and ivory rind.

Other European classics include Ricotta, a creamy curd whose slightly sweet taste is made by reheating whey, and Buffalo Mozzarella, a high-calcium cow and buffalo’s milk cheese that is so beloved in its native Italy that locals eat a dumpling-sized portion whole on its own as a snack.

In recent years, the current generation of British farmstead cheesemaking has been shifting the epicentre of soft cheeses towards the British Isles. Perhaps the most celebrated example of this is Baron Bigod, one of the world’s most acclaimed cheeses for how it develops from a traditional French Brie de Meaux to add a crumbly core and lactic, mushroomy taste that resembles camembert.

Speaking of which, Tunworth has been lauded from all angles since its creation in 2004 by Australian expat Stacey Hedges. With its maturing time longer than most soft cheeses at 4-6 weeks, it develops a complex flavour profile in which sweet creaminess runs down into subtle notes of cabbage and garlic. Tunworth is so great that it’s even won over the experts in France - legendary chef Raymond Blanc himself labelled it “the best camembert in the world”.

Then, there’s the gummy, citrusy and oh-so eccentric goats’ cheese of Driftwood. Covered in ash as a nod to traditional cheesemaking methods to keep flies away as it matures, Driftwood uses Geotrichum mould to give it its silky, mousse-like texture and wrinkly rind. Both of these maturation stipulations result in its one-of-a-kind appearance, which you could mistake for an actual piece of driftwood resting on a creek.

Many soft cheeses are also washed rind cheeses, which means they are soaked in a brine or alcohol - our guide to washed rind cheeses has more information on this. They represent an even more flavourful sector of the soft cheese gallery by cultivating even more bacteria in a short amount of maturation time, resulting in more potent tastes.

One such example is Yarlington, a Gloucestershire cheese washed in local cider. This centuries-old practice originated with monks who would bathe cheeses in their favourite brews. Yarlington’s cider wash imbues the cheese with a smoky, apple-tinged character that intensifies as it matures.

Just as adored and gorged is Rollright, another Gloucestershire cheese whose washed rind process bestows onto it a pungent aroma of pine wood. One look at the quilted, orangey-red rind of this soft cheese and you’re hooked. Banded in spruce bark, Rollright is made amongst the clover and herbal leys of its Manor Farm home, and smuggled into its smooth, buttery interior is a soft, glossy texture that fills the palate with salty, subtly nutty and smokey bacon flavours. Rollright had the honour of winning a Gold medal at the 2024 World Cheese Awards, and there’s little wonder why after a bite.

While soft cheese has many virtues, it’s worth noting that its higher moisture content also means a higher lactose content. This makes soft cheese a poor choice for those with lactose intolerance or sensitive stomachs.

If you are lactose intolerant but still want to indulge, there are many hard cheeses that naturally contain less lactose. Cheddars such as Westcombe Cheddar and the Parmesan-like Old Winchester are excellent options, as most of their lactose is broken down during the ageing process.

Discover Soft Cheese with Rennet and Rind

If you’re as passionate about cheese as we are, Rennet and Rind is your gateway to the best of British cheesemaking. From soft cheese legends like Baron Bigod and Tunworth to an array of award-winning hard cheeses, we champion the artisans who dedicate their lives to the craft. With Rennet and Rind, you can indulge in world-class cheese while supporting local cheesemakers and celebrating the next generation of British cheese.