2. Soft and Fresh Cheese
 This type of cheese has a “high moisture
content, typically direct set with the
addition of lactic acid cultures,” according
to the Wisconsin Milk Marketing Board.
They are simpler compared to the hard or
blue cheeses, with no rind and not
pressed. They are generally low in fat,
according to the Dairy Australia (DA). “As
fresh cheeses have a short shelf life, they
have little time to develop any distinctive
taste and are delicate and milky in
flavour,” says the DA. Examples of soft,
unripened cheese include cottage cheese,
cream cheese, feta, mascarpone,
Neufchatel, quark, ricotta, chevre, fresh
curd, and queso blanco. Most often, you
will see these cheeses in ingredients for
making cheesecakes as well as served over
breakfast with fruits.

3. Soft Ripened Cheese
 In contrast, soft cheese may be ripened or
aged after they are made. The ripening
pertains to the body of the cheese. This
type of cheese is also known as white
mould cheese or bloomy/downy rind, in
reference to its outer covering. Soft ripened
cheeses include the Brie, Camembert,
triple cream cheese, ashed white, and Les
Frères. According to Dairy Australia,
“surface ripened cheeses age from the
exterior to the interior of the cheese; a
process that contributes to the maturation
and character of the cheese. When cut, a
fully matured cheese is creamy in texture
(in comparison with the slightly chalky
texture of an immature cheese) and
develops wonderful flavours.” Use these
cheese on a platter or serve them baked as
a whole.

4. Semi-Soft Cheese
 The Wisconsin Dairy Marketing
Board has a mid-way cheese group
called the semi-soft cheeses made
from whole milk. Unlike the fresh,
unripened cheese, the semi-soft
cheese are not packaged and served
immediately. Instead, they are allowed
to age for a small amount of time so
that the moisture level will decrease,
henceforth making the cheese partly
soft but not hard and dry like
parmesan and its group. Examples of
semi-soft cheese includes Monterey
Jack, Brick, Muenster, Fontina,
farmer’s cheese, homestead,
Limburger, and Havarti.