Weichkaese is German for "soft cheese". It is a generic term for all soft cheeses with a relatively high water content of around 50% and above. Weichkaese may be made from pasteurised milk, thermized milk or from raw milk and has a maturity period of few weeks. There are two varieties of Weichkaese: white cheese with a velvety white coating of a mould such as Brie, Camembert Suisse or Tomme and soft cheese with brown smeared rind, like Reblochon, Limburger, Muenster or Vacherin Mont-d'Or AOP. Weichkaese is a popular dessert cheese that pairs well with fruits and bread as a snack. It is also suitable for baked dishes or for browning vegetables and potatoes. If stored in a cool place, soft cheese lasts for one week.