Best Soft Cheese Types in the World
Burrata, literary meaning buttered, is an artisan cheese from the Puglia region of Southern Italy, especially the provinces of Bari and Barletta-Andria-Trani. The cheese is made by hand with cow's milk, rennet, and cream. It is believed that the cheese was created by Lorenzo Bianchino Chieppa, a cheesemaker who had an idea to form a shell of stretched mozzarella strings and fill it with luscious, rich cream and smaller, leftover pieces of mozzarella.
The result was a true delicacy with the creamiest interior and a rich flavor of fresh milk, which very quickly became extremely popular. Burrata should be eaten as fresh as possible - ideally within 24 hours of being made. It can be served alone, seasoned only with some salt, pepper, and a drizzle of extra virgin olive oil, but it is also delicious when accompanied by fresh tomatoes and prosciutto crudo, or when used as a topping for pizzas or bruschettas.
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VARIATIONS OF Burrata
THE BEST Burrata Cheeses
Though there are many buffalo mozzarella cheeses made with a combination of buffalo and cow's milk, to be labeled as such, the genuine mozzarella di bufala campana must be made from 100% domestic water buffalo milk and produced either in Campania or the neighboring Lazio, Apulia and Molise regions.
Buffalo milk is known to be higher in calcium and protein while lower in cholesterol, which makes this mozzarella cheese particularly prized and sought after. Buffalo mozzarella always comes packaged in brine; it has a mild yet slightly sour taste, and goes well with various Italian antipasti dishes, especially with classics like the Caprese salad.
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THE BEST Mozzarella di Bufala Campana Cheeses
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Saint-Félicien is a soft French cheese originating from the region of Rhône-Alpes. The cheese is made from cow’s milk and has a creamy texture, while its flavor can be described as fruity, sour, nutty, and buttery. During the aging process, it develops a bloomy rind with a strong mushroomy aroma which does not really match the flavors of the cheese.
Due to its fragile nature, this cheese often comes packaged in small terracotta pots. It is recommended to pair it with crusty baguettes, olives, or a glass of red wine.
Ovčí salašnícky údený syr is a uniquely shaped, soft cheese, handmade from unpasteurized sheep's milk in a traditional way in mountainous areas and shepherd's huts in the Slovak Republic. The word salašnícky refers to the word salaš - a shepherd's hut where it is produced.
The cheese is smoked over hardwood and comes in various shapes - most often as a lump, but it may come shaped like a heart, cockerel or other animals. On the exterior it is firm and dry with a crust and little stains that appear from the smoking process.
Mozzarella is a fresh, soft, stretched curd cheese, made with whole cow's milk. Due to the fact that it has a fragrant aroma of fresh milk and a delicate creamy flavor, mozzarella is traditionally paired with light white wines. This Italian classic originates from the region of Campania, but nowadays it is produced all across the country.
The cheese is made with water buffalo's milk or cow's milk, when it's often referred to as mozzarella fior di latte (in order to distinguish it from water buffalo milk mozzarella). The ancient tradition of making mozzarella cheese dates back to the 4th century BCE, however, the first official reference to its name was found in a 1570 cookery book by Bartolomeo Scappi, a famous Renaissance chef.
THE BEST Mozzarella Cheeses
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Rumiano Cheese Company
Organic Smoked Mozzarella
American Cheese Society Judging & Competition Awards - 1st Place 2016, 2018
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Often called the heavenly cheese, St. André is a French triple-crème cheese made from cow’s milk. It originated from Coutances in the region of Normandy. Underneath its bloomy edible rind, there is a dense, creamy-textured body with mild and rich aromas and flavors which can best be described as sour, tangy, buttery, and salty.
Because it is enhanced with the addition of heavy cream, its fat content is quite high - typically 75%. It is recommended to pair it with crusty bread, pear slices, or a glass of light and fruity rosé.
Anthotyro is a Greek cheese made from goat’s and sheep’s milk. The name anthotyro means flowery cheese, referring to the strong aromas of wild herbs. There are two varieties of this cheese – fresh and dry.
The fresh variety is known as anthotyro fresco and has a soft texture and mild flavor. It is typically consumed as a table cheese or used in the preparation of pastries and pies. Combine it with honey and fresh fruits such as apples, pears, and figs.
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Also known as Vacherin du Haut-Doubs, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France. What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place.
It has a full, rich, sweet and grassy flavor and a slightly acidic taste. Its rind is not edible like in most other French cheeses, so it has to be removed to get to the creamy, runny, almost liquid inside, when fully ripe. As the cheese is already almost melting, it can be eaten like a fondue and enjoyed with sparkling wines.
THE BEST Mont d'Or Cheeses
This white, soft, brined cheese is made from fresh sheep milk or a combination of sheep and goat milk taken from breeds that graze freely on wild grasses on the island of Lemnos in the northern Aegean Sea. The method of production is quite similar to that of traditional feta cheese, with one significant difference that also gave this cheese its name.
According to the traditional method, the curd is put in a kalathaki ("small basket") for draining and organic acidification, during which time the cheese acquires its characteristic cylindrical shape. Later, the baskets are submerged in brine to mature for at least two months.
Originally known as Excelsior, Délice des Gourmets, or Le Magnum, this triple-cream cheese was first produced in the late 1800s near Forges-les-Eaux, Normandy. In the 1930s, to pay homage to an 18th-century gourmet Jean Anthelme Brillat-Savarin, the famous French cheesemaker Henri Androuët renamed the cheese to Brillat-Savarin. Available year round throughout Normandy and Burgundy, Brillat-Savarin is a soft, white-crusted cow's milk cheese with at least 75% butterfat, and an edible snowy rind.
It is luscious, creamy, and neutral to faintly sour when fresh, but it can develop pronounced earthy flavors with longer aging. Like any other triple-crème cheese, Brillat-Savarin is best enjoyed with sparkling wines, and for a nice fruity twist, try pairing it with fresh berries.
THE BEST Brillat-Savarin Cheeses
Best Soft Cheese Producers in the World
Fromagerie Germain is a renowned French cheesemaker located in the Grand Est region, specializing in the production of traditional soft cheeses such as Chaource, Époisses, and Soumaintrain. With a commitment to preserving artisanal methods, the company balances heritage with modern production techniques.
Their facilities at ZAE Champ Miolin in Vaux-sous-Aubigny support both local and international distribution, making Fromagerie Germain a key player in the fine cheese market, celebrated for its high-quality and authentic flavors.
AWARDS
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World Cheese Awards - Super Gold
2023, 2022, 2021
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Concours International de Lyon - Gold
2025
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World Cheese Awards - Gold
2024, 2022, 2021
BEST Fromagerie Germain Cheeses
AWARDS
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World Cheese Awards - Super Gold
2023, 2022
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World Cheese Awards - Gold
2023, 2021
BEST Pomerode Alimentos Cheeses
BelGioioso Cheese, based in Wisconsin, USA, is renowned for its production of Italian-style cheeses since 1979. The company operates out of multiple facilities and crafts over 27 different varieties of cheese. BelGioioso is known for its commitment to quality, using fresh, local milk and traditional cheesemaking methods.
This commitment is evident in their practice of processing milk into cheese on the same day it is collected from local farms to ensure freshness and flavor. BelGioioso has been recognized widely in the cheese industry, receiving numerous awards from prestigious competitions like the World Cheese Championship and the American Cheese Society.
AWARDS
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World Cheese Awards - Gold
2021
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World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
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American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2003, 2002, 2000
BEST Belgioioso Cheese Cheeses
Käserei Champignon Hofmeister is a German cheese producer located in Bavaria. The company was established in 1908, and it specializes in producing soft cheeses, including the famous Cambozola, a blue-veined cheese that blends characteristics of Gorgonzola and Camembert.
Käserei Champignon Hofmeister uses traditional handcrafting techniques alongside modern technology to ensure the quality of their products. Their cheeses are made using milk from local farms, ensuring high freshness and quality standards.
AWARDS
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Global Cheese Awards - Gold
2023, 2021, 2019, 2018
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International Cheese Awards - Gold
2023, 2022, 2019
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World Championship Cheese Contest - Best of Class
2022, 2020, 2018, 2016
BEST Käserei Champignon Hofmeister Cheeses
Quesos & Besos is a charming artisanal cheese company known for its commitment to quality and tradition. Based in Spain, this company specializes in handcrafted cheeses that celebrate the rich flavors and diverse textures of Spanish cheese-making heritage.
Their product range includes a variety of cheeses made from both cow's and goat's milk, often featuring unique flavor profiles that highlight local ingredients and traditional techniques. Each cheese is crafted with care, ensuring high quality and exceptional taste.
AWARDS
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World Cheese Awards - Gold
2024, 2023, 2021
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World Cheese Awards - Super Gold
2024, 2021
BEST Quesos & Besos Cheeses
AWARDS
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World Cheese Awards - Gold
2024, 2023
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World Cheese Awards - Super Gold
2024, 2023
BEST Latteria Moro Di Moro Sergio Cheeses
AWARDS
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American Cheese Society Judging & Competition Awards - 1st Place
2023, 2019, 2018, 2016, 2015, 2014, 2012, 2011, 2010, 2009, 2008, 2007
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Culture Cheese Magazine Best Cheeses issue - Best
2023
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World Championship Cheese Contest - Best of Class
2022, 2018, 2016, 2014
BEST Hidden Springs Creamery Cheeses
AWARDS
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American Cheese Society Judging & Competition Awards - 1st Place
2022, 2018, 2017, 2016
BEST Brush Creek Creamery Cheeses
Berrys Creek Gourmet Cheese is a specialty cheesemaker located in Fish Creek, Victoria, Australia. The company focuses on producing a range of blue cheeses, along with other cow and buffalo milk cheeses. Berry's Creek Gourmet Cheese has received multiple awards for their products, particularly in the blue cheese category at various national and international cheese competitions.
Barry Charlton is the cheesemaker behind Berrys Creek, bringing extensive experience and expertise to the cheese production process.
AWARDS
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World Cheese Awards - Super Gold
2022
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World Cheese Awards - Gold
2021
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International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Berrys Creek Gourmet Cheese Cheeses
AWARDS
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World Cheese Awards - Super Gold
2022
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World Cheese Awards - Gold
2024, 2023, 2022
BEST Casale Roccolo Cheeses
Best Soft Cheeses in the World
Hudson Flower is an artisanal cheese, typically produced in the Hudson Valley region of New York. This cheese is characterized by its creamy texture and rich flavor, with subtly sweet notes that develop during the aging process. It is often used in various culinary applications but can also be served as part of a cheese platter alongside fruits and nuts.
Its excellent melting properties make it a great choice for pizzas and other dishes that require melted cheese.
AWARDS
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World Cheese Awards - Super Gold
2023, 2022
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Culture Cheese Magazine Best Cheeses issue - Best
2023
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American Cheese Society Judging & Competition Awards - 1st Place
2022, 2019, 2017
L'Affiné Au Chablis is a cheese produced by Fromagerie Germain. This artisanal cheese is typically made from cow's milk and is known for being washed with Chablis wine during its aging process, which imparts a distinct and sophisticated flavor. The rind has a characteristic reddish hue, while the interior remains creamy and rich.
It is often celebrated for its balanced taste profile that combines the creaminess of the cheese with the slightly acidic and fruity notes of the Chablis wine. L'Affiné au Chablis can be enjoyed on its own or paired with various accompaniments like crusty bread, fruits, or charcuterie.
AWARDS
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World Cheese Awards - Super Gold
2022, 2021
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Concours International de Lyon - Gold
2025
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World Cheese Awards - Gold
2024
Sinodun Hill cheese boasts a unique pyramid shape with a mousse-like texture and is celebrated for its fresh, citrus flavor that deepens over time to reveal notes of almond and red fruit. This cheese is named after the local Sinodun Hill and is matured for up to 21 days, allowing its ivory rind to develop seasonal blue and grey molds that enhance its complex flavor profile.
Sinodun Hill has garnered multiple accolades, including Best British Cheese at the World Cheese Awards in 2023 and previous gold medals at both the World Cheese Awards and the British Artisan Cheese Awards?.
AWARDS
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World Cheese Awards - Super Gold
2023, 2022
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Culture Cheese Magazine Best Cheeses issue - Best
2023
Greensward from Murray's Cheese in NYC is a distinctive soft cheese that showcases the collaborative efforts of Murray's Cheese and Jasper Hill Farm. Initially crafted for the prestigious Eleven Madison Park restaurant, Greensward has a creamy texture that's enhanced by wrapping it in spruce bark.
This cheese, which has won several awards, including recognition from the American Cheese Society, is noted for its bold and creamy taste with hints of mushrooms, brandied cherries, and woodsy spruce notes?. The cheese is washed in cider during its aging process, which contributes to its unique flavor profile.
AWARDS
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World Cheese Awards - Super Gold
2022
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American Cheese Society Judging & Competition Awards - 1st Place
2022, 2017, 2016
AWARDS
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World Cheese Awards - Super Gold
2021
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World Cheese Awards - Gold
2023
Morro Azul was created here in Pomerode and its name pays homage to one of the symbols of the city. After undergoing a production process focused on retaining moisture, always with the aim of giving the cheese a high creaminess, it is salted and then wrapped in a wooden ring, which ensures structure and helps in the composition of the aroma and flavor.
Morro Azul is a very smooth and creamy cheese. Buttery and dairy notes are predominant.
AWARDS
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World Cheese Awards - Super Gold
2023, 2022
Soft goat cheese, made using lactic coagulation of pasteurised goat's milk, natural rennet and no preservatives or additives. Its blue mould layer on the outside, penicillium roqueforti, and its white interior make it an unmistakable cheese. Its blue layer is edible and forms the basis of its flavours.
It is recommended to cut it with a lyre.
AWARDS
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World Cheese Awards - Super Gold
2021
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World Cheese Awards - Gold
2022
AWARDS
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World Cheese Awards - Super Gold
2022
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International Cheese Awards - Gold
2019
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Culture Cheese Magazine Best Cheeses issue - Best
2023
Blackmount is a raw milk ashed lactic goats milk pyramid made with milk from our small herd of dairy goats, it is made with vegetarian rennet and is yeast ripened so it softens from the outside in if left to mature long enough. Blackmount is the hill behind our farm which forms the start of the Pentland Hills which go right up to Edinburgh.
It develops citrus and fresh flavours from the middle and the rind becomes slightly spicy as it ripens.
AWARDS
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World Cheese Awards - Super Gold
2022
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World Cheese Awards - Gold
2024
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International Cheese Awards - Gold
2024
Tatie Vermouth cheese is a soft cheese, made from cow's milk and has a creamy texture with a slightly tangy flavor. The cheese is typically wrapped in a natural rind, which may develop a light bloom. Tatie cheese is often enjoyed on its own, spread on bread or crackers, or paired with fruits and nuts.
It’s a great addition to cheese boards and can also be used in various culinary dishes.
AWARDS
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World Cheese Awards - Super Gold
2024, 2023
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Soft Cheeses in the World” list until February 19, 2025, 16,840 ratings were recorded, of which 10,849 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.