Soft cheeses, like Brie and Ricotta, remain soft by retaining most of their moisture, or whey. The curds are usually gathered, placed in molds, and left to age in humid atmospheres. In many soft cheeses, molds are introduced to help break down the curds, leaving the cheese smooth, buttery, and refined. Soft cheeses age from a few days to a few weeks, and are most flavorful when eaten at room temperature.

Soft cheeses’ delicate flavors and textures pair well with lighter-styled wines, including whites wines and light red wines.

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