Soft Cheese

Soft, creamy white cheeses obtain their characteristic flavour and their bloomy white rinds from bacterial growth that start at the outer edges of the cheese and move into the centre.

A whole cheese can be checked for ripeness by gently pressing it lightly around the waist; it should be soft at the centre. Cut cheeses are considered ready for eating when they have a bulge in the middle of the cut surface; however, they may be left to mature longer until they are runny. Avoid buying any soft cheese that smells of ammonia, as this indicates that it is past its best.

Whilst soft cheeses are are not usually suitable for cooking, they are ideal for spreading on bread or crackers and for enjoying as a snack.