Semi-Soft Cheese

Semi-Soft Cheese: -

Semi soft cheese is another type of cheese that can be fall between the category of soft cheese which include the Brie and the Camembert and the category of hard cheese which include cheddar and parmesan. semi soft cheese has its own unique features and properties like taste, color, texture, moisture content and aging process. Semi soft cheese can hold up to 40%-50% of the moisture content. 

This moisture content can affect the texture of the cheese like this much of the moisture can make the cheese texture smooth, sliceable and slightly springy or elastic. The moisture content of this cheese can help the cheese to enhance its moderate flavor and that flavors can become more pronounced when it became aged which means it get stale from many days. This cheese may or may not have a rind or it can be natural or washed-rind cheese. Here's a detail about the types of Semi-Soft Cheese: -

1. Havarti: -

Havarti is a type of semi-soft cheese which was previously called "Danish Tilsiter". This is a type of cheese that can be made from cow's milk. Havarti cheese has very smooth texture and mild flavor and it has its excellent melting properties. This cheese is basically originated in Denmark in the mid-19th century. The name of Havarti cheese is made after the Havarti Garden farm where it was first developed by Hanne Nielsen, by a Danish Cheesemaker. Because this cheese is made from cow's milk that's why the color of this cheese is pale yellow. This cheese has slightly springy texture and slightly tangy flavor that become sharper and nuttier with age. This cheese usually takes 1-3 months to get ready. The aroma of the Havarti cheese is mild and pleasant.

Uses: -

• This type of cheese is mostly used in making sandwiches and grilled cheese.
• This cheese is also very useful in melting in casseroles and cheese platters.
• The slices of this cheese can be used in various types of sandwiches, wraps and many other dishes also.
• Some people like to eat directly the slices of this cheese in raw form because which cheese has some salty flavor due to which this cheese can be liked and can be eaten in its raw form also.

2. Munster: -

Munster is also known as Minschterkaas. Munster is a soft cheese which have strong taste and aroma which is mainly made from milk. Munster is originated in Alsace, France. The name "Munster" is derived from the Alsatian town of Munster. Munster has very smooth and semi-soft texture and it can also have slightly sticky surface. The flavor of this cheese is very strong, and have pungent aroma with a creamy, tangy and earthy flavor. This cheese can consist of washed rind with orange lines which is made from bacteria (B. linens). The aging limit of this cheese is basically from 2 weeks to 3 months. This cheese was conserved and matured in monks' cellars. The French Muster is different from American Munster because American Munster is milder in age and have less aged.

• This type of cheese is mostly used as Table cheese.
• It can be used with potatoes it can be melted over potatoes.
• This cheese is also very delicious and can be served with strong red wines.

3. Fontina: -

Fontina is a type of semi-soft cheese. Fontina cheese was originated in Austa Valley which is in Italy. This cheese is made from Italian cow's milk. This cheese is creamy, supple and dense in texture. This cheese is very rich in nutty and earthy with a mild tang flavor. This cheese has washed and brownish-orange rind inside it. The aging period of this cheese is 90 days. 

Uses: -

• This cheese is use in Fondue like Italian "fonduta". 
• It can also be used in sauces, pasta and sandwiches.

4. Port Salut: -

Port Salut is a semi-soft cheese that was originated in France mainly in Trappist monks. Port-Salut cheese is a semi-soft and mild cheese. This cheese can be made from cow's milk with have a distinctive orange rind inside the cheese. It was first produced by the Abbaye du Port du Salut in France during the mid-1800s. The interior of this cheese is pale yellow and can have bright orange rind inside the cheese. it has a smooth and velvety texture. Port-Salut has a mild, slightly sweet flavor with a hint of acidity. This cheese has a semi-soft and creamy texture. The aging period of this cheese is about 3-6 weeks. 

Uses: -

• This cheese can be served as a table cheese.
• This cheese can also be served as melting cheese with crackers or fruits.

5. Bel Paese: -

Bel Paese cheese is also a semi-soft Italian cheese which means "beautiful country" in Italian that are originating from the Lombardy region. This cheese is best known for its creamy texture, mild buttery flavor. This cheese is soft enough that it can be sliced but it can't be spreadable. Bel Paese cheese is made up from cow's milk and this cheese has creamy flavor along with milky aroma and can have a mild, buttery flavor. It can have small air pockets within the cheese. It is a pasteurized cheese which often wrapped in a wax, foil or plastic rind.

 Uses: -

• This type of cheese is often served as a table cheese.
• It often uses in the melting form in pasta or pizza or as desserts with fruits.

6. Saint Paulin: -

Saint Pulin cheese is also a type of semi-soft cheese. This cheese is primarily produced in the Brittany region of northwestern France. Earlier, this type of cheese was originated by Trappist monks but nowadays it can be produced by many companies. This cheese has a mild and buttery flavor with a hint of sweetness and occasionally nutty notes. This cheese is consisting of rind inside the cheese which is washed with brine with a golden or slightly reddish color. 

Uses: -

• This cheese is often served as a table cheese.
• It can be served as a cheese boards, sandwiches and general snacking.