mjukost

Mjukost is a Swedish term for soft cheeses, referring to cheeses with high moisture content and a soft, creamy or spreadable texture. The category includes both soft-ripened cheeses with edible rind, such as Brie and Camembert, and fresh or spreadable cheeses like cream cheese and other processed soft cheeses. In Swedish food labeling, mjukost is contrasted with hardeost, the hard cheeses.

Characteristics vary with subtype. Soft-ripened cheeses develop a bloomy rind from Penicillium cultures and have a mild to earthy flavor; the interior remains very soft. Fresh soft cheeses have little or no rind and are mild and tangy; spreadable varieties are smooth and easy to spread.

Production involves milk, lactic cultures and often rennet. For soft-ripened types, the curds are drained to retain moisture, placed in molds, and ripened under controlled temperature and humidity, forming a soft interior and rind. Cream cheeses and similar spreads are produced to maximize moisture content and achieve a creamy texture, with little aging.

Nutrition and storage: Soft cheeses are high in moisture and fat, with variable protein. They require refrigeration and typically have shorter shelf lives than hard cheeses; unopened products last longer, but opened packages should be consumed within days to a week according to guidance.

Usage and context: They are widely eaten on bread or crackers, in cooking, or as toppings, and form a common segment in Swedish dairy offerings alongside other soft and hard cheeses.