Many of the soft cheeses in this section are often referred to as “bag cheeses.” They are made by coagulating milk or cream with cheese starter culture or an acid such as vinegar. Some recipes call for the addition of a small amount of rennet. The resulting curds are then drained in a “bag” of cheesecloth. Most of these cheeses have the consistency of a soft cheese spread, have a high moisture content, and will keep up to two weeks under refrigeration. These are delicious cheeses which can be varied considerably with the addition of herbs. For the beginner, these cheeses are ideal. They are easy to make, and involve little equipment.
These cheeses should be drained in a kitchen where the temperature stays at 72° F. Too high a temperature, as in the dog days of August, and you will have problems with yeast which can produce a gassy, off-flavored cheese. Too low a temperature and the cheese will not drain properly.
