Soft cheese may or may not have so-called "eyes" — that is, holes.
Soft cheese with mold
is probably considered the most famous of all the varieties. A light coating of white mold covers a soft Camembert-type cheese, whose fat content comes to sixty percent. Soft Camembert cheese has a faint taste of mushrooms, which is exactly why so many cheese lovers are fond of it. Another soft cheese with mold is the Roquefort type. Unlike Camembert, soft Roquefort-style cheese is shot through entirely with blue-green mold. Fat makes up 45 percent of Roquefort's total weight.
The other two types of soft cheese are:
Smolensky-type soft cheese with a fat content of 45 percent. Cheeses of this type include soft cheeses such as Okhotnichy, Zakusochny and Smolensky.
Dorogobuzhsky-type soft cheese, also with a fat content of 45 percent. Cheeses of this type include the soft cheeses Dorozhny, Medynsky, Kalininsky and Dorogobuzhsky.
Incidentally, France — a country that produces a huge number of cheese varieties of every kind — passed a law called the Law on Protected Designations of Origin. Under this law, if a particular cheese is named after a geographic region of the country, it can only be produced in the region of the same name. As of today, France has exactly thirty-six cheese varieties with geographic names.
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