Soft cheese is cheese, whose Wasseranteil lies in the grease-free cheese mass between 50 and 60 per cent. Soft cheese may be manufactured from pasteurisierter milk, thermisierter milk and made of raw milk. Soft cheese made of raw milk is subject according to your-genuinly particularly strict hygiene requirements.

Maturing the soft cheese runs from outside to inside. Dependent on storage temperature maturing runs off at higher temperature faster. The riper the cheese is, the more attains it the typical cremig soft consistency.

The surface of soft cheese is treated frequently with a mushroom culture. This leads to the education of a typical white mould layer.

Admitted sorts: Brie, Camembert, Coulommiers, Gorgonzola (cheese)

Articles in category "Soft cheese"

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