[Sca-cooks] good soft cheese, not too old

[Nambeanntan at aol.com]

--
[ Picked text/plain from multipart/alternative ]
I found this on the net, it tells about new and not so new cheeses



Cheese is commonly categorized by degree of hardness, ranging from soft and
semisoft, to hard (or firm), very hard, and blue-veined cheeses.

Within the soft cheese category there are soft, fresh cheeses and
soft-ripened cheeses. Soft, fresh cheeses have a high moisture level, the
most delicate flavor, and are the most perishable. A fresh cheese is
unripened and retains much of the fresh milk flavor. (Unripened describes
soft cheeses that aren't aged.) Some well-known fresh cheeses are ricotta,
cottage cheese, cream cheese, feta, and mascarpone.

Soft-ripened cheeses have been allowed to mature to various degrees. They
also have a high moisture content, and though mild when young, they develop a
fuller flavor as they age. They ripen inside of a powdery white rind. Brie
and Camembert (which look and taste almost identical) are the most popular;
they have a mild, earthy flavor that blends well with a host of other
flavors.


Annan