Which type of cheese is described as having "some moisture" and being "spreadable"?

The description of cheese having "some moisture" and being "spreadable" aligns well with the characteristics of soft cheese. Soft cheeses typically have a high moisture content, which gives them a creamy texture that makes them easy to spread. Common examples include cream cheese, Brie, and Neufchâtel, all of which can be easily spread on crackers or bread due to their soft consistency.

In contrast, semi-soft cheeses have a firmer texture than soft cheese yet are still somewhat moist, but they are generally not as creamy or spreadable. Aged cheeses have lost much of their moisture during the aging process, resulting in a firmer and sometimes crumbly texture. Hard cheeses, similarly, have very low moisture content and are not spreadable at all, being suitable primarily for grating or slicing. Thus, soft cheese is the best choice given the description.