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.
