Soft cheese may also have or lack so-called "eyes", that is, holes.
Soft cheese with mold
is perhaps considered the most famous among all varieties. A slight coating of white mold is present on soft Camembert-type cheese, the percentage of fat content of which is sixty units. Soft Camembert cheese has a light taste of champignons, which is why many cheese connoisseurs love it. Another soft cheese with mold is a Roquefort type cheese. Unlike Camembert, soft cheese with Roquefort mold is completely permeated with blue-green mold. Fat in Roquefort makes up 45 percent of the total weight.
The other two types of soft cheese are:
Soft cheese of the Smolensky type with a fat content of 45 percent. Cheeses of this type include such soft cheese as: Hunting, Snack, Smolensky.
Soft cheese of the Dorogobuzhsky type with a fat content of 45 percent as well. Cheeses of this type include soft cheeses: Dorozhny, Medynsky, Kalininsky, Dorogobuzhsky.
By the way, France, a country that produces a huge number of all kinds of cheese, has issued a law called the Law on Native Controlled Names. According to this law, it turns out that if a certain cheese is named after a geographical area of the country, then it can only be produced in the region of the same name. To date, there are exactly thirty-six varieties of cheese with geographical names in France.
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