Soft cheeses are those which have the highest moisture content (50-60%). They are only minimally compressed into moulds and are aged for only a short time if at all. Their texture is creamy, velvety, and almost melts in the mouth. Their butterfat level varies between 20% and 26% and is higher in double- and triple-cream cheeses, which are made with milk and cream.

Different styles of soft cheese can be made using soft-ripening or washed-rind techniques. An unripe cheese will have a chalky white stripe runing through the middle.

Fresh soft cheeses are those that do not have a rind and are not aged for any significant amount of time. Examples include Ricotta and Mozzarella.