Cheese is made from milk (either cow, sheep, or goat’s milk). It is allowed to thicken and then the whey is separated from the curd. The whey is drained off, and the curd is used. At this point in the cheese process, it is fresh cheese. The next process involves the curds being cured, by means of heat, bacteria, soaking, etc. Then they are flavored with spices and some are colored. The final step is the aging or ripening step.
Soft cheeses are not pressed, cooked, or aged. They are cured with bacteria, which helps to ripen the cheese from the inside out.
Boursault: a French cheese that has a very rich and mild flavor.
Brie: A French cheese that is very soft. It has a rich and mild flavor. It is made from cow’s milk and is known to have a tinge of ammonia.
Brinza: a sheep’s milk cheese. It has a very salty flavor.
Camembert: France; this cheese is a very popular, spreadable cheese, It has a buttery, rich flavor. It is made from cow’s milk and is very similar to Brie.
Caprice de Dieux: France; very similar to Camembert or Brie.
Epoisses: France; this cheese is fairly pungent. It is made from unpasteurized cow’s milk. It has a distinctive orange color.
Feta: Greece; this cheese is very salty and has a crumbly texture perfect for topping or cooking with.
Hand (Handkase): Germany; a washed rind cheese. It is very pungent.
Humboldt fog: a goat cheese with a layer of vegetable ash in the middle.
Leiderkranz: this cheese was the attempt at making a domestic version on Limburger cheese by Emil Frey, a German-American inventor. It is a cow’s milk cheese, that is pale and mildly pungent.
Livarot: France; this cheese is pungent, but not overpowering. It is made from cow’s milk is said to have an earthy aroma.
Manouri: Greece; made from sheep and goat milk. It has a very creamy and semi salty flavor.
Maroilles; France; very pungent. It is a cow’s milk cheese and is a orangey red color.
Paglietta: Italy; very similar to Brie and Camembert.
Reblochon: France; has a mild, creamy, and rich flavor. The rind tends to be very pungent. It is made from raw cow’s milk and has a nutty flavor.
Schloss: Austria; this cheese has a pungent and strong flavor.
Saint Marcellin: French; extra soft, almost runny. It is made from cow’s milk and has a cream colored center.
Stracchino (Crescenza): Italy; this cheese is very soft and mild. It is made from cow’s milk and has a delicate flavor.
Teleme: California; this cheese has a mild, nutty flavor.