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Semi-Firm Cheeses

Semi-firm cheeses are those which hold their shape for slicing, and which can be shredded, but which aren't soft enough to spread, and not hard enough to grate. They tend to have a moisture level between 40 and 60%, and can be ripened or unripened.

Cheeses such as feta and buffalo milk mozzarella are semi-firm cheeses; Port du Salut and Blue cheeses are examples of ripened semi-firm cheeses.

Also referred to as semi-soft, semi-solid or semi-hard.

Semi-Firm Cheeses

Appenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese

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Also called:

Fromage demi-dur (French); Halbhartkäse (German); Formaggio a pasta semidura, Formaggio semiduro (Italian); Queso semiduro (Spanish)


Oulton, Randal. "Semi-Firm Cheeses." CooksInfo.com. Published 20 January 2004; revised 31 July 2005. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/semi-firm-cheeses>.

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