Soft Cheese occupy the nebulous realm between fresh and cured cheeses. These luxurious cheeses are generally consumed within a month or two of production. They are soft because they retain a high percentage of water and/or butterfats in their pastes. As cheese ages, they lose moisture to evaporation - the angel's share - and slowly harden. Cheese makers employ the use of various molds and yeasts to attain delicious flavors and desirable soft textures.