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Soft

These cheeses are noted for their lush texture and smooth, creamy flavour.

  • Aroma Nutty fresh mushroom
  • Taste Mild and creamy
  • Texture Soft and supple

Basic info

The most popular varieties of soft cheeses are Brie, Camembert and Feta.

How to enjoy them?

Canadian soft cheeses are often enjoyed at the end of a meal with crusty bread, a few grapes or a glass of red wine. They are also favourites at wine and cheese tastings. But, these cheeses also delight gourmets and cheese lovers who eat slices in sandwiches, add them to hot soups or incorporate them into everyday dishes.

To fully appreciate all the qualities of these cheeses, remember to take them out of the refrigerator about 45 minutes to an hour before eating them. They will then be at their best!

How are they made?

Canadian soft cheeses are neither pressed nor cooked during manufacturing. Most are surface-ripened, which means the ripening process begins on the surface of the cheese and progresses toward the centre. In this category, only Feta is interior-ripened, with the ripening process beginning at the centre and progressing toward the surface in a solution of salt water called brine.

Apart from Feta, which has no rind, soft cheeses are made according to a process requiring dexterity, patience and know-how in order to create quality cheeses with bloomy rinds and soft cheeses with washed rinds recognized for their high quality and originality.

Visit the cheesemaking page to learn more about how Canadian cheeses are made.

History / Tradition

The first Canadian settlers had already been producing soft cheese in Louisbourg according to the traditions of their native areas. Therefore, Canadian cheese expertise is nothing new, and their outstanding value should convince consumers to choose home grown soft cheeses.

Conservation

Storage

Soft cheeses are at their best when they emit an aroma of mushrooms and the rind gives when pressed slightly under your finger. A very strong smell or an ammonia-like odour is a sign that the cheese is overripe.

As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.

To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.

Freezing

All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.

You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.

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