soft cheese

Types of cheese are grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.

Common types of soft cheese are feta, Brie, ricotta, cream cheese, Camembert, Chevre, Roquefort, and gorgonzola, and cottage cheese.

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