Runny
So soft and ripe that the paste flows when the cheese is cut.
Also: coulant, oozing, à point
A runny cheese has ripened to the point that its paste flows rather than holds its shape when cut, spreading slowly across the board. Ripe Brie de Meaux, Camembert, Époisses, Vacherin Mont d'Or and Torta del Casar can all reach this stage; the last two are often served by cutting off the top crust and spooning out the inside. Runny is a matter of ripeness, not quality: some people love a cheese that oozes, others prefer it just holding together. A runny centre with a strong smell of ammonia means the cheese has gone over. Warmth makes any soft cheese runnier, which is why they are left out an hour before serving.