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Apr 22, 2014 05:02 PM

I'm looking for more interesting Soft Cheeses, but...

...I've already tried Brie & don't want something too "wild" yet. I recently tried the Brie after mainly sticking with (& enjoying) hard &/or aged Cheeses, so why not search for some more, right? I definitely don't want something smelly or least not THAT smelly, ya see? Along with that, I'm definitely not looking for any kind of "spread", yet understand (& am just fine with the fact) that most if not all Soft Cheeses usually can be spread on food without cooking. I'd appreciate any comments on this subject, the Cheeses & the characteristics of those Cheeses that truly describe them & most importantly their flavor, alright? Hope ya got something for me.

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  1. St Andre (French) triple cream and taleggio (Italian) would be good starters. Maytag is a soft blue (US), as is St Agur (French). We're moving up in prices a bit.

    1 Reply
    1. re: Veggo

      These do sound interesting. I am indeed most if not completely into Cow's Milk Cheese & usually don't like anything outside of Cow's Milk Cheeses. I'd like to give this a shot perhaps.

    2. Camembert, Feta, Cambozola (blue cheese), Delice de Bourgogne, Fontina, Mozzarella, various goat cheeses

      14 Replies
      1. re: fldhkybnva

        I'm not (atleast yet) in any way into Feta &/or Goat Cheeses. Feta just doesn't have any bit of a desirable scent that I'm looking for & most, if not all Goat Cheeses just have been inferior & undesirable to my taste. I'll keep on looking & keep my options open without being close minded too soon.

        1. re: ShowUsYourRack

          Perhaps you should be more specific in your request. Not sure what you mean by "desirable scent," but your thoughts on Feta and Goat cheese are pretty broad and general, there are tons out there especially if your opinion is based on "inferior" cheeses.

          1. re: fldhkybnva

            I've tried a lot of those types & they have all been disappointing &/or disgusting to my taste. A "desirable scent" means one that won't make me sick either near or far & especially when tasting it. I'd hate to get sick before I can even taste something or pair it up with another dish, ya know?

          2. re: ShowUsYourRack

            there's a lot of light showing between "undesirable" and "inferior"

            1. re: sunshine842

              Then where are those "free samples"

              1. re: ShowUsYourRack

                what free samples? I have no idea what you're talking about.

          3. re: fldhkybnva

            Oh yeah, Camembert does sound like a good new one to try! If I find a good one I'll keep it in mind.

            1. re: ShowUsYourRack

              You might want to go to a cheese shop and see if they have any recommendations. They can point you in the right direction based on you preferences and their stock.

              1. re: fldhkybnva

                Most places seem to constantly talk about their weekly specials & don't always help as much as they just try to push something on you telling you that "everyone loves it", ya see? Of course, I do have good shops within the near big cities, but I've also had recommendations that fall short of what was being praised sounding exactly like what I'd love. In the end, & more often than not, whether it's chatting with somebody in forums similar to this or speaking with an actual customer in the store, I usually get pointed towards what I'd like better exclusively from there. Jarlsberg instantly comes to mind. In store after considering certain Cheeses an actual customer (not employee) recommended that I tried it according on how I described Cheeses to an employed "Cheese Specialist." This friendly customer wasn't called a "Cheese Specialist" & she wasn't working for the store, yet she knew exactly what she was talking about & recommended that I should go with the Jarlsberg that they had there. I thanked her for the recommendation & continued on shopping with that Cheese still on my mind. After a while I started coming back towards that direction & said "what the hell", deciding to take some home. I tried it & then thought that I had made the right choice on taking the recommendation from the right kind of person. Not to say that there's anything wrong with those that work in the store, but...

                1. re: ShowUsYourRack

                  Are you sure you're not at the grocery store? Few cheese shops I know have weekly specials. So you don't trust the actual employee but you do trust a bunch of strangers on the internet.

                  1. re: fldhkybnva

                    I don't have to trust these "strangers" on this or any other Forums, yet it won't be a problem if they're wrong. It's still worth asking as long as they have a little bit of experience &/or have given it a try, ya see? Boy, some "stranger" you!

                    1. re: ShowUsYourRack

                      True, but it just seems incongruent to seek advice from people who probably have less knowledge than the cheese shop worker who you don't seem to think as good suggestions. Are there particular cheese you like? It might help us point you in a good direction.

                      1. re: fldhkybnva

                        Well, I have mentioned several different types of Cheddar, Jarlsberg & Brie Cheeses before amongst others. They don't necessarily have to taste like that or be similar to those Cheeses though. I'm definitely open to new styles/tastes when searching for that next delight.

                    2. re: fldhkybnva

                      reinforced rather stringently by the presence of Jarlsberg. That's a grocery-store cheese if ever I've seen one.

            2. Couloummiers, Reblochon, St. Marcellin, Fontina Val d'Aosta,

              8 Replies
              1. re: ChefJune

                St. Marcellin indeed! At room temp, one can eat it like pudding with a spoon. Reblochon is not exported to the US but is indeed runny and delicious .

                1. re: Veggo

                  Veggo, Reblochon is imported to the US. I've found it in NYC cheese shops.

                      1. re: Melanie Wong

                        That's consistent with my previous information. My only experience with Reblochon, and a delightful one, was the wheel that delucacheesemonger brought for me from Paris earlier this year. It's as good as they say.

                        1. re: Veggo

                          melted over potatoes and a bit of dry-cured ham = the stuff dreams are made of.

                  1. re: ChefJune

                    France pretty much seems to have the best ones there. Those 1st 2 sound just right.

                  2. So many to choose are just a few:

                    From France: Boursault, Chaource, Delice de Bourgogne, Fromager d'Affinois, Lille Coulommiers, St. Andre, St. Angel, St. Simeon

                    From U.S.: Coach Triple Creme, Harbison

                    From Australia: Seal Bay

                    And even though you may not like goat cheeses, at least try Humboldt Fog, Purple Haze or Tomme de la Grand Mere sometime.

                    4 Replies
                    1. re: DonShirer

                      Yes, there certainly does seem to be quite a few, especially from France as I've claimed before. Have you actually tried each & every one of those though. That would be something else!

                      1. re: ShowUsYourRack

                        I have not had the Seal Bay DonShirer mentioned above, but otherwise, yes. I have eaten each and every cheese mentioned in this thread. And I'm guessing DonShirer, Veggo and fidhkybnva have also.

                        1. re: ChefJune

                          Not quite all - but I enjoy having a few on my bucket list!
                          If I can find them.

                          1. re: Veggo

                            We all keep on searching. It's quite a long, fun journey!

                    2. Cowgirl Creamery makes some interesting and delicious soft cheeses.