Brousse de Brebis is a fresh, soft, unsalted cream cheese made from sheep’s milk. It can be used as an ingredient in cooking, or eaten on its own, garnished with a seasoning such as herbs or a sweetener such as honey.
Hoop Cheese is a term that is used to refer to either an American Hard Cheese or an American Soft Cheese. Wheels of the hard type would live on specially-made cutters in country general stores.
Pavé de Chirac cheese is made from pasteurized goat’s milk. It is a soft cheese sold in rectangular blocks that have a soft rind with light-blue mould. Inside the cheese is ivory white, and in texture somewhere between creamy and oozy, depending on the age.
Saint-Loup is a camembert-style cheese made from pasteurized goat’s milk. The cheese is very creamy with a slight tang to the taste. The edible crust is slightly chewy.
A soft cheese is a cheese with a good deal of moisture in it, keeping its texture so soft that it is usually spreadable. The cheese can be ripened or unripened, and the fat content can vary greatly.
Soumaintrain is a very whiffy French cheese with a taste that is both sweet and salty. The rind will be either an ivory-yellow velvet a sticky orange-caramel coloured rind. Inside, the cheese is soft but not runny.