Types of Soft Cheese

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.

Types of Soft Cheese

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.

NameMilk SourceTaste & TexturePlace of OriginCalories/oz. How to Eat
BurrataCowCreamy, soft exterior with a runny centerItaly~70 kcalSalads, pizza, pasta
Cottage CheeseCowFresh, curdy textureUnited States~20 kcalSnacking, salads, desserts, and with fruits
MascarponeCowCreamy, butteryItaly~120 kcalIn desserts like Tiramisu and as a topping for fruits
Queso FrescoCow or GoatCrumbly, mildMexico~70 kcalIn salads, tacos, and other Mexican dishes
Cream CheeseCowSmooth, creamyUnited States~100 kcalSpreads, dips, and in cheesecakes
PaneerCowFirm, crumblyIndia~80 kcalIn Indian curries, snacks, and desserts
GorgonzolaCowCreamy with blue veinsItaly~100 kcalSalads, pasta, and as topping for steak
QuarkCowCreamy, similar to yogurtGermany~30 kcalDesserts, dips, and as a spread
RicottaCowGrainy, mildItaly~50 kcalIn Italian dishes like lasagna, cannoli, and desserts
BrieCowSoft, creamy with a bloomy rindFrance~95 kcalServed with fruits, bread, or crackers
Muenster CheeseCowSemi-soft, mildUnited States~100 kcalSandwiches, melts, and as a snack
BoursinCowCreamy, flavored with herbsFrance~110 kcalAs spread on crackers and in cooking
CamembertCowSoft, creamy with a bloomy rindFrance~90 kcalServed with bread, and sometimes baked 
FetaSheep or GoatCrumbly, tangyGreece~75 kcalSalads, pastries, and Mediterranean dishes
Buffalo MozzarellaBuffaloSoft, moistItaly~80 kcalCaprese salads and on pizzas
Cheese CurdCowFresh, squeakyCanada~110 kcalSnacking and in dishes like poutine
RoquefortSheepCreamy with blue veinsFrance~100 kcalOften crumbled over salads and desserts
Asadero CheeseCowSemi-soft, mildMexico~100 kcalIn Mexican dishes like quesadillas and sometimes melted over meats
CambozolaCowCreamy with blue veinsGermany~120 kcalServed as a dessert cheese or with fruits and bread.
CatupiryCowCreamy, spreadableBrazil~110 kcalIn Brazilian dishes, especially on pizzas and pastries
StracchinoCowSoft, creamyItaly~100 kcalEnjoyed on its own or spread on bread and crackers
Farmer CheeseCowMild, crumblyVarious~90 kcalIn various desserts and savory dishes
RobiolaCow, Goat, or SheepSoft, creamyItaly~100 kcalAs a snack, and in pasta dishes and salads
Queso de ManoCowFirm, agedVenezuela~110 kcalEnjoyed on its own or with bread and fruits
LimburgerCowSoft, pungentGermany~100 kcalServed on rye bread with onions and mustard
ReblochonCowSemi-soft, creamyFrance~110 kcalTraditionally used in French dishes like Tartiflette
Kefir CheeseCow, Goat, or SheepCreamy, tangyCaucasia~50 kcalSalads, dips, and spreads
MatóCow or GoatSoft, mildSpain~50 kcalServed fresh with honey and in desserts
Caprino CheeseGoatCreamy, tangyItaly~90 kcalSalads, pasta, and on bread
DolcelatteCowCreamy with blue veinsItaly~100 kcalServed on its own and in salads and pasta
GalbaninoCowSemi-soft, mildItaly~90 kcalIn sandwiches and with fruits
Vacherin Mont d’OrCowSoft, creamySwitzerland~120 kcalBaked and served with bread or potatoes
NeufchâtelCowSoft, creamy with a bloomy rindFrance~70 kcalServed with bread or fruit (similar to Brie)
Saint AlbrayCowSemi-soft, mildFrance~90 kcalEaten on its own or with bread and fruits
ChhurpiYakSimilar to paneer with a coarse textureNepal/Bhutan~80 kcalIn 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


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.