Soft cheeses can have a rind that is sprayed with a culture to make it bloomy or it can be brushed with a brine which is called a washed rind. Whether a bloomy rind or a washed rind, soft cheeses are not pressed or cooked which results in an interior that is creamy and will melt-in-your-mouth.

Some popular varieties with our customers are our SAINT ANDRE TRIPLE CREAM BRIE and several flavors of MONTCHEVRE’s GOAT LOGS.

Semi-Soft cheeses are either interior ripened or surface ripened. Both are drained mechanically to leave about a 45-50% moisture level but some are heated to remove the moisture, causing them to age from the inside. Others are frequently turned in a salt-water solution, in a cold room, causing them to age from the outside.

Our ABBAYE DE BELLOC, PETITE BASQUE, FIORELLA ITALIAN FONTINA and SPANISH MANCHEGO D.O. EL TRIGAL have been mentioned by our customers as some of our best!

There is a numerous amount of cheeses that fall into this category and so many popular varieties. Generally, these cheeses have no rind, a supple texture and a moisture content of about 35-45% due to the cooking process they undergo. Some may not be aged at all where as others can be aged for long periods of time.

One of the Cheesemongress’s recommendations is the UNIE KASS VINTAGE GOUDA. Some of our other favorites include the CABOT EXTRA-SHARP WHITE CHEDDAR, a nice PECORINO ROMANO and the BEEMSTER X-AGED GOUDA.

Commonly called “Blue” cheeses due to the bluish (or greenish) veins that are present in their interior, blue-veined cheeses are very similar to the soft and semi-soft cheeses when it comes to production. The taste differs greatly thanks to the introduction of cultures to the curdled milk to promote the development of mold. These fragrant cheeses are aged to perfection for several months in a humid location.

We can’t get enough of these “stinky” treats but realize this cheese can be an acquired taste. So we carry a variety of mild to robust selections including SAINT AGUR, POINT REYES’ BLUE and BAY BLUE and CYPRESS GROVE HUMBOLDT FOG.

These cheeses have a high moisture content of 60% or more. Milk is left out in ambient air temperatures to allow it to curdle naturally. After the whey is drained off, ferments are introduce to acidify the milk. These yummy treats are best consumed soon after production and do not have a very long shelf life.

We are pleased to offer a wonderful BURRATA from DI STEFANO and a scrumptious BELLWETHER RICOTTA, among others.

Our Vegan Cheeses are sourced from the company Blöde Kuh and made from cashews! We stock both their cream cheese styled cultured spreads and dips as well as their aged semi-soft wheels.