Cheeses can be soft or hard based on their moisture content. A cheese is labeled as soft when it has a high moisture level, which makes it soft and easily spreadable.
Cheese production typically involves curdling the milk, draining the whey, and then molding and treating the curd for months or even years. This ‘aging’ gives different types of cheese their characteristic flavor, texture, and hardness.
Soft cheeses are aged for no longer than a few weeks, leaving them with more than 50% moisture content that gives them their characteristic soft texture. Most of them are prepared directly from the curd, leaving the whey and other milk liquids in. For example, cream cheese, the most recognized soft cheese, needs no aging time as it is ready to consume almost as soon as the milk is curdled.
All soft cheeses have a shorter shelf life of only a few days or weeks at the most when stored under refrigeration.
List of the Commonly Eaten Types of Soft Cheese
Most of the cheeses mentioned in the table are widely available and consumed in the United States. Some of them, like catupiry, stracchino, and queso de mano, may only be available in cuisine-specific gourmet stores.
| Name | Milk Source | Taste & Texture | Place of Origin | Calories/oz. | How to Eat |
|---|---|---|---|---|---|
| Burrata | Cow | Creamy, soft exterior with a runny center | Italy | ~70 kcal | Salads, pizza, pasta |
| Cottage Cheese | Cow | Fresh, curdy texture | United States | ~20 kcal | Snacking, salads, desserts, and with fruits |
| Mascarpone | Cow | Creamy, buttery | Italy | ~120 kcal | In desserts like Tiramisu and as a topping for fruits |
| Queso Fresco | Cow or Goat | Crumbly, mild | Mexico | ~70 kcal | In salads, tacos, and other Mexican dishes |
| Cream Cheese | Cow | Smooth, creamy | United States | ~100 kcal | Spreads, dips, and in cheesecakes |
| Paneer | Cow | Firm, crumbly | India | ~80 kcal | In Indian curries, snacks, and desserts |
| Gorgonzola | Cow | Creamy with blue veins | Italy | ~100 kcal | Salads, pasta, and as topping for steak |
| Quark | Cow | Creamy, similar to yogurt | Germany | ~30 kcal | Desserts, dips, and as a spread |
| Ricotta | Cow | Grainy, mild | Italy | ~50 kcal | In Italian dishes like lasagna, cannoli, and desserts |
| Brie | Cow | Soft, creamy with a bloomy rind | France | ~95 kcal | Served with fruits, bread, or crackers |
| Muenster Cheese | Cow | Semi-soft, mild | United States | ~100 kcal | Sandwiches, melts, and as a snack |
| Boursin | Cow | Creamy, flavored with herbs | France | ~110 kcal | As spread on crackers and in cooking |
| Camembert | Cow | Soft, creamy with a bloomy rind | France | ~90 kcal | Served with bread, and sometimes baked |
| Feta | Sheep or Goat | Crumbly, tangy | Greece | ~75 kcal | Salads, pastries, and Mediterranean dishes |
| Buffalo Mozzarella | Buffalo | Soft, moist | Italy | ~80 kcal | Caprese salads and on pizzas |
| Cheese Curd | Cow | Fresh, squeaky | Canada | ~110 kcal | Snacking and in dishes like poutine |
| Roquefort | Sheep | Creamy with blue veins | France | ~100 kcal | Often crumbled over salads and desserts |
| Asadero Cheese | Cow | Semi-soft, mild | Mexico | ~100 kcal | In Mexican dishes like quesadillas and sometimes melted over meats |
| Cambozola | Cow | Creamy with blue veins | Germany | ~120 kcal | Served as a dessert cheese or with fruits and bread. |
| Catupiry | Cow | Creamy, spreadable | Brazil | ~110 kcal | In Brazilian dishes, especially on pizzas and pastries |
| Stracchino | Cow | Soft, creamy | Italy | ~100 kcal | Enjoyed on its own or spread on bread and crackers |
| Farmer Cheese | Cow | Mild, crumbly | Various | ~90 kcal | In various desserts and savory dishes |
| Robiola | Cow, Goat, or Sheep | Soft, creamy | Italy | ~100 kcal | As a snack, and in pasta dishes and salads |
| Queso de Mano | Cow | Firm, aged | Venezuela | ~110 kcal | Enjoyed on its own or with bread and fruits |
| Limburger | Cow | Soft, pungent | Germany | ~100 kcal | Served on rye bread with onions and mustard |
| Reblochon | Cow | Semi-soft, creamy | France | ~110 kcal | Traditionally used in French dishes like Tartiflette |
| Kefir Cheese | Cow, Goat, or Sheep | Creamy, tangy | Caucasia | ~50 kcal | Salads, dips, and spreads |
| Mató | Cow or Goat | Soft, mild | Spain | ~50 kcal | Served fresh with honey and in desserts |
| Caprino Cheese | Goat | Creamy, tangy | Italy | ~90 kcal | Salads, pasta, and on bread |
| Dolcelatte | Cow | Creamy with blue veins | Italy | ~100 kcal | Served on its own and in salads and pasta |
| Galbanino | Cow | Semi-soft, mild | Italy | ~90 kcal | In sandwiches and with fruits |
| Vacherin Mont d’Or | Cow | Soft, creamy | Switzerland | ~120 kcal | Baked and served with bread or potatoes |
| Neufchâtel | Cow | Soft, creamy with a bloomy rind | France | ~70 kcal | Served with bread or fruit (similar to Brie) |
| Saint Albray | Cow | Semi-soft, mild | France | ~90 kcal | Eaten on its own or with bread and fruits |
| Chhurpi | Yak | Similar to paneer with a coarse texture | Nepal/Bhutan | ~80 kcal | In curries, soups, and dumplings |
Many soft cheeses can be aged longer to produce their harder versions as well. For example, Chhurpi is eaten as a soft cheese before it is aged to produce the famous hard cheese with the same name.
Some More Types of Soft Cheese
- Chhurpi
- Bryndza
- Caciotta
- Sakura Cheese
- Tetilla Cheese
- Cup Cheese
- Kenafa
- Crowdie
- Imeruli
- Kesong Puti
- Red Hawk Cheese
- Akkawi
- Serra Da Estrela (soft variant)
- Tintern
- Tupí
- Wagasi
- Bra Cheese (soft variant)
- Queijo Prato
- Tunworth
- Brocciu
- Telemea
- Cremoso Cheese
- Korall
- Nøkkelost
- Palmita Cheese
- Beddo
- Mish
- Primost
- Gala
- Colonia
- Altenburger Ziegenkäse
- Areesh
- Arish Cheese
- Baladi Cheese
- Bastardo Del Grappa
- Bath Soft Cheese
- Blaťácké Zlato
- Bonchester
- Bonifaz
- Bryndza Podhalańska
- Brânză De Burduf
- Cuartirolo
- Domiati
- Galotyri
- Höfðingi
- La Serena
- Morlacco
- Olomoucké Syrečky
- Omichka
- Paraguay Cheese
- Pultost
- Reblec
- Renegade Monk
- Sfela
- Snøfrisk
- Tomme Vaudoise
- Aris Cheese
- Bresse Bleu
- Gvina Levana
- Kolašinski Sir
- Pálpusztai
- Tesyn
- Hohenheim
- Alpujarra
- Arzúa-Ulloa Cheese
- Chura Loenpa
- Guayanés
- Mahón (soft variant)
- Mohant
- Oxford Isis
- Urdă
- Ballybrie
- Dorogobuzhsky
- Zakusochny
- Charkassiye
- Xygalo Siteias
- Bella Badia
- Boscatella Di Fiavè
- Brebidor
- Brebiblu
- Šar Cheese (soft variant)
- Büsciun Da Cavra
- Adom Cheese
- Rosh Hanikra Cheese
- Charkassiyea
- Turkomani
- Ardsallagh Soft Goat’s Cheese
- Ballyblue
- Boilie Cheese Pearls
- Churu
- Xynomizithra
- Katiki Domokou
- Skyr
- Banon
- Bleu d’Auvergne
- Brillat-Savarin cheese
- Brousse du Rove
- Cabécou
- Maroilles Cheese
- Pont-l’Évêque
- Cancoillotte
- Faisselle
- Cazelle de Saint Affrique
- Rocamadour
- Selles-sur-Cher
- Sainte-Maure de Touraine
- Chaource Cheese
- Chevrotin
- Saint-Marcellin
- Valençay
- Abbaye de Tamié
- Époisses
- Langres Cheese
- Livarot Cheese
- Trou du Cru
- Pouligny-Saint-Pierre
- Coulommiers
- Baguette Laonnaise
- Cathare
- Perail
- Chhana
- Saint-André
- Délice de Bourgogne
- Maroilles
- Vieux-Boulogne
- Rochebaron
- Fromager d’Affinois
- Jibneh Arabieh
- Sussex Slipcote
- Dangke
- Fine Fettle Yorkshire
- Anari (soft variant)
- Sura Kees
- Herve Cheese
- Hermelín
- Cherni Vit
- Jāņi Cheese
- Tulum
- Queijo do Pico
- Tvorog
- Panela Cheese
- Queso Chihuahua
- Queso Costeño
FAQ
Is soft cheese gluten-free?
Though common varieties like cream cheese, ricotta, and cottage cheese are generally gluten-free, it’s always a good idea to double-check the product label.
Can you freeze soft cheese?
It is best to avoid freezing soft cheeses as the high moisture content would mean more ice crystals when frozen. And it will destroy the delicate texture of the cheese, making it unpalatable once thawed.
