Soft cheese is a broad cheese category defined by high moisture and little to no aging, giving it a spreadable or creamy texture rather than a firm, sliceable one. It spans two distinct groups: unaged fresh cheeses such as ricotta, mascarpone, and cream cheese, and surface-ripened cheeses such as Brie and Camembert, which soften from the outside in as an edible mold rind matures the interior.
Fresh soft cheeses have a mild, tangy flavor and are used as spreads, dip bases, and fillings; ripened soft cheeses develop richer, buttery flavors as they age and are usually served on a cheese board. Both pair well with fresh fruit, honey, nuts, and bread. Because the two groups behave differently in cooking, fresh soft cheeses won't develop a rind or continue ripening, recipes calling for "soft cheese" should specify which kind is meant.