For the sake of simplicity, I categorized bloomy rind and washed rind as soft-ripened cheeses. Although blue veined cheeses could be technically called soft cheeses, I categorize them separately to make it easier to distinguish.
Soft cheeses retain a higher amount of water within the inner paste, which explains it’s lenient composition. Cheesemakers attempt to trap the escaping moisture to ensure that the cheese does not harden. Soft cheese ripen quickly at lower temperatures and produce some of the most delicious and creamy types of cheese.