Dishes with soft cheese - 117 cooking recipes

Also, soft cheese may or may not have so-called “eyes,” that is, holes. Soft blue cheese is perhaps considered the most famous among all varieties. A light coating of white mold is present on soft cheese such as Camembert, the fat content of which is sixty units. Soft Camembert cheese has a slight champignon flavor, which is why many cheese connoisseurs love it. Another soft blue cheese is a cheese like Roquefort. Unlike Camembert, soft blue cheese Roquefort is riddled entirely with blue-green mold. Fat in Roquefort makes up 45 percent of the total weight. Two other types of soft cheese are: Soft cheese like Smolensky with a fat content of 45 percent. Cheeses of this type include such soft cheese as: Okhotnichy, Zakusochny, Smolensky. Soft cheese like Dorogobuzhsky with a fat content of also 45 percent. Cheeses of this type include soft cheeses: Dorozhny, Medynsky, Kalininsky, Dorogobuzhsky. By the way, France, a country that produces a huge number of all kinds of cheese, has issued a law called the “Law on Natively Controlled Names.” According to this law, it turns out like this: if a certain cheese is named after a geographical region of the country, then it can only be produced in the region of the same name. Today in France there are exactly thirty-six varieties of cheese with geographical names.