- Pantysgawn goats cheese (Abergavenny),
- Rhosygilwen cows soft cheese.
These types of cheese have a high moisture content
and a limited shelf life.
Some are made by souring the milk, then straining the curd or
passing it through a separator to remove much of the
moisture, giving a white, crumbly, but soft spreadable
product.
The flavour is mildly acid. This type of cheese
lends itself to rolling in or mixing with herbs, spices,
fruits etc. and being sold tubs, small rounds or logs.
Another form of soft cheese is made by cutting the curd, and
placing it in a shaped mould to allow for natural drainage.
This gives the cheese a soft silky texture. Salt is sprinkled
or rubbed onto the surface.
The flavour is mild and delicate
when a few days old. This cheese can be matured under the
right conditions when a distinctive mouldy rind develops.
None of these cheese are pressed. They are light in texture
and lower in fat than many of the hard cheese. Soft cheese
can be eaten spread on a biscuit or with a salad, it are also
much used in cooking. Cool. Fresh Soft Cheese !!!
Fresh Soft Cheese Video :
