Brie is a soft and creamy cows milk cheese that originated in France. Referred to as the "queen of cheeses" its usually a dessert cheese (served room temperature or warmed) and nicely compliments fruit, good quality bread, and can be spread onto about anything. Very similar to Camembert.
Hard cheese has low moisture content leading to a firm texture and soft cheese is a higher moisture based product.
Well very good question the answer is soft.
its a soft cheese
Hard.
Cheddar cheese is a hard, crumbly cheese and is usually salty. Mozzarella cheese is very soft and quite stringy.
Parmesan is a hard aged cheese and Mozzerella is a soft fresher cheese
Mozzarella cheese is a soft, fresh cheese from Italy.
No, it will not work. They are totally different tastes and one is hard and the other soft
you can but I think it would melt ... mozzarella is quite moist and soft already
It should have no blemishes and be very soft.
hard cheese is hardend by FAT! and i like soft cheese better than hard cheese. =]
Mozzarella is ok. Avoid mould-ripened soft cheeses such as Brie or Camembert, blue-veined cheeses such as Stilton. All are associated with listeria, which can lead to premature birth and miscarriage. You should also avoid mould-ripened goats' and sheep's milk cheeses, such as chèvre, although hard cheese made from these, for example halloumi and feta, should be safe. You can eat hard cheeses such as Cheshire, Wensleydale, cheddar, Edam, Gouda and Parmesan. Soft processed cheeses like Philadelphia, dairylea, mozzarella, cottage cheese, cream cheese and curd cheese are all safe even if not marked pasteurised.
*Some soft cheeses are: cottage cheese, farmer's cheese?, goat cheese and fresh mozzarella.* cream cheese, camembert, boursin cheese (not sure what kind of cheese it is though)
A few names of soft cheese are Bleu D Auvergne, Brebicet, Brie De Nangis, and mozzarella.
Cheese. There are four main types of cheese: soft, semi-soft, semi-hard, and hard.
Hard cheese has a higher calorie content, since soft cheese has a greater percentage of water in it.