d. Semisoft. Semisoft cheeses have a higher moisture content and a softer and
more elastic body than hard cheeses. Ripening of semisoft cheeses may be
accomplished by the action of bacteria on the surface or by mold or bacteria on the
interior of the cheese. Very distinct flavors and odors are associated with the semisoft
(1) Brick. Brick cheese is a semisoft cheese which is ripened by bacteria
and has a flavor between Cheddar and Limburger. The body of Brick cheese is softer
than Cheddar and has an open texture with numerous round and irregular shaped eyes.
After the curd is cooked only a portion of the whey is removed. When the curd is as firm
as desired, the curd-whey mixture is dipped from the vat, placed into forms, and lightly
pressed. The forms are removed the following day and the cheeses are salted and
(2) Muenster. Muenster cheese is a semisoft, whole milk cheese, similar to
Brick cheese in manufacture and finished product.
(3) Limburger. Limburger cheese is a semisoft, surface- ripened cheese with
a characteristic strong aroma and flavor. During the curing process, yeasts first
predominate on the surface. Later, they are replaced by bacteria, Brevibacterium
linens, which produce a characteristic reddish-yellow pigment.
(4) Roquefort. Roquefort cheese is a semisoft, blue-veined cheese ripened
by the action of blue mold, Penicillium roqueforti. True Roquefort is made only from
ewe's milk in the Roquefort area in France. Bleu cheese is a Roquefort-type cheese
made in the United States from cow's milk. A powder containing the mold spores is
added to the curd as it is placed in the hoops. Sixty or more holes are punched into
each cheese to provide air for growth of the mold.
e. Soft. Soft cheeses have a very high moisture content compared to the other
natural cheeses. They may be consumed fresh or ripened. Normally, the keeping
quality of soft cheeses is of short duration.
(1) Camembert. Camembert cheese is a soft, surface-ripened cheese native
to Normandy, France. It may appear yellow and waxy, creamy, or almost fluid in
consistency. The curd is placed in hoops as soon as it is firm enough to be handled.
About 2 days later, the cheeses are removed from the hoops and salted. They may be
inoculated with a culture of mold and bacteria. If made from pasteurized milk,
Camembert is usually cured for about 3 weeks. If it is made from raw milk, it is cured at
least 8 weeks.
(2) Cottage cheese. Cottage cheese is a soft, unripened cheese made from
pasteurized skim milk.
(3) Cream cheese. Cream cheese is made from homogenized, pasteurized
cream. It is a soft, uncured cheese which has a rich milk-like flavor.