TABLE OF CONTENTS
Best Soft Cheese Types in the World
Edith is an Australian cheese hailing from Woodside. This french-style cheese is made from pasteurized goat’s milk and it’s left to age for 3 to 4 weeks. It’s named after a French woman who provided the original recipe.
Underneath Edith’s ash-coated rind, the teture is chalky when young, becoming smooth, velvety, runny, and clotted with further aging. The aromas are mild, while the flavors are nutty and savory. It’s recommended to serve Edith on a cheeseboard with crusty bread and pair it with a glass of Sauvignon Blanc.
Pair with
McLaren is an Australian camembert-style cheese hailing from Woodside. The cheese is made from pasteurized Friesian cow’s milk. Underneath its bloomy rind, the texture is chalky, becoming creamy and soft as it ages. The aromas are intense, rich, and mushroomy, while the flavors are creamy, smooth, with slightly mushroomy notes.
McLaren has won many awards, including gold medal at the Royal Queensland Food & Wine Show in 2010.
Duet is an Australian cheese hailing from Woodside in South Australia. This brie-style cheese is made from a mixture of pasteurized goat’s and cow’s milk. Underneath its bloomy rind, the texture is soft and creamy. The aromas are mild and fresh, while the flavors are acidic and milky.
It’s recommended to pair the cheese with crusty bread or fresh fruit such as pears.
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. 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.