TABLE OF CONTENTS
Best Soft Cheese Types in the World
Tomme neuchâteloise is a soft, creamy cheese with a bloomy rind, originating from the canton of Neuchâtel in Switzerland. This small, flat, disc-shaped cheese typically measures 8 to 10 cm in diameter and 1.5 to 2 cm in height, weighing around 100 grams.
Made from cow's milk, its texture becomes soft and even runny as it matures over a short ripening period of 7 to 14 days. Some variations incorporate ingredients like cumin seeds to enhance flavor. Traditionally consumed young, tomme neuchâteloise can be enjoyed on its own, with crusty bread, or prepared as tomme panée—breaded and fried, sometimes wrapped in bacon.
Belper mürggel is a Swiss soft cheese made from raw cow's milk and invented by Peter Glauser. Its name derives from the Bernese German term "mürggel," referring to a loaf of bread with a substantial crust, which the cheese resembles in appearance.
The cheese is notable for its edible rind, which can develop various hues, including light blue or grey-brown, due to the presence of white and blue molds. This rind contributes significantly to the cheese's distinctive flavor profile. The cheese has a fat content of at least 45% and is gluten-free.
Belper hirn is a Swiss soft cheese made from cow’s milk, named after the town of Belp in the canton of Bern. The name translates to "Belp brain," referring to its shape and the mold layer that develops during ripening. The cheese ages for 1 to 6 weeks, with the mold layer forming over time.
In the early stages, the inside remains fresh, while the mold begins to develop. By four weeks, the mold is more pronounced, and after six weeks, it is fully formed. Traditionally made from raw cow’s milk, Belper Hirn has a soft texture and is primarily known in the Belp region.
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