>>The whole "soft is nice" in cheeses is a marketing gimmick to sell more water at the price of cheese. Same goes for bacon, ham, bread, sausage and beer.
Agree re bacon and injected product, though you can get dry cured bacon with no injection and no preservatives now- sort of a 50-year time warp and the per kg price actually is cheaper than the colored processed stuff once you deduct the water.
But cheese? IMO soft cheeses have a distinct flavor and character very different from firmer or block cheeses. I like it. I even like the smelly cheese that was a popular characterization of the French in the 1960s: in Alsace I encountered the Munster variety (not Munster as labeled in the US, but as per the Alsatian original) and quite enjoy the whole experience.
"... They ne'er cared for us
yet: suffer us to famish, and their store-houses
crammed with grain; make edicts for usury, to
support usurers; repeal daily any wholesome act
established against the rich, and provide more
piercing statutes daily, to chain up and restrain
the poor. If the wars eat us not up, they will; and
there's all the love they bear us."
-- Shakespeare: Coriolanus, Act 1, scene 1
