How to Become a Soft Cheese Expert

Hmmm... soft cheeses. One of my favorite forays in the gourmet world. Here is a chart on everything you need to know about soft cheeses and what do to with them. See my other articles for semi-soft and hard cheeses.

Difficulty: Moderate

Instructions

1. 

   BOURSIN (soft): Has a very mild yet rich flavor. Often seasoned with herbs or pepper. Perfect for the gourmet cheese platter and to serve as an appetizer before the main course.

2. 

   BRIE (soft): A very well known cheese that is often served on most cheese and dessert platters. This has a mild and creamy flavor with a hint of mushrooms. Roast slightly and serve with roasted garlics and apples for an out of this world flavor.

3. 

   CAMEMBERT (soft): Creamy with a slightly tangy and earthy flavor. Does well for several purposes including sandwhiches, appetizers and even dessert. This one would be a great one to serve with figs.

4. 

   LIMBURGER (soft): A unique tangy flavor that is very strong-smelling. This one is sure to get attention at your next party. I recommend using this one in fondue dishes with seafood (such as crab, lobster, clams, etc).

5. 

   MASCARPONE (soft): This is a very soft and mild cheese with a sweet whipped flavor. Highly recommened to be served with or as a dessert. Look up recipes that include this delicious cheese for gourmet desserts. You can also simply serve with fresh strawberries as pictured to the right.

6. 

   NEUFCHATEL (soft): This cheese is mild with a rich and slightly salty taste. This is one of the most dual-purpose use of all the soft cheeses. It can be used in salads, as an appetizer, on sandwiches and with dessert. Often considered to be a romantic cheese.

Tips & Warnings

• See my other articles for hard and semi-soft cheeses!

Resources

• All about french cheeses!

[Quickstar]

on 12/11/2008 yum

[vallain]

on 11/21/2008 This makes me hungry. I wish I had some brie right now.