Cheeses in this category include cheeses like:

In the soft, ripened cheeses, curing progresses from the outside, or rind of the cheese, towards the center. Particular molds and bacterial cultures that grow on the surface of some cheeses contribute to their characteristic flavor, body, and texture. Curing continues as long as the temperature is favorable. These cheeses usually contain more moisture than semisoft, ripened varieties.

Milkfat in solids: 50.0% minimum