soft cheese (us cfr) LanguaL curation note: Used for cheeses, which solids contain not less than 50 percent of milkfat [21 CFR Ch. I (4-1-99 Edition)] - moisture content not specified. The cheese is cured under conditions suitable for development of biological curing agents on the surface of the cheese, and the curing is conducted so that the cheese cures from the surface toward the center. soft-ripened cheese (u.s.) cheese hardness class (us cfr) requires discussion