Yes, but I meant softer than those and with much shorter fermentation times. You can't get unpasteurized mozzarella or feta. Or it must be really rare as I think it's gonna be really hard to meet pathogenic bacteria counts on every batch without astronomically expensive QC.
Yes, you can get unpasteurized mozzarella, it is really delicious. Look, in Europe you can buy a type of cheese called casu marzu - literally "rotten cheese" - where during fermentation, they cut a hole in the top and leave it outside, so that a special type of fly comes and lays eggs in the cheese. When these eggs hatch, the cheese becomes filled with larvae who crawl through the cheese and digest it, as part of the ripening process. When you buy it, it's still full of crawling larvae. My point is, in Europe we make a lot of really weird cheeses. Mostly people survive.
