Bushra Griffith
Semi-soft cheeses are a type of cheese that can be classified according to criteria such as moisture content, texture, production method, fat content, and animal source of milk. They are known for their high moisture content, smooth and creamy interior, and washed rind. The moisture content of semi-soft cheeses typically ranges from 42% to 55% of their dry weight. This makes them softer than semi-hard cheeses like Cheddar, but harder than soft cheeses, which have a moisture content of 55% to 80%. Some well-known varieties of semi-soft cheeses include mozzarella, Havarti, Munster, Port Salut, and Butterkäse. Many blue cheeses also fall into the semi-soft category.
| Characteristics | Values |
|---|---|
| Moisture content | 42–55% of its dry weight |
| Texture | Smooth and creamy |
| Taste | Stronger than soft, fresh non-ripened cheeses |
| Ripening period | 30–90 days |
| Examples | Mozzarella, Havarti, Munster, Port Salut, Jarlsberg, Butterkäse, Queijo de Azeitão, Reblochon, Bocconcini, Pecorino Toscano, Taleggio |
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What You'll Learn
Semi-soft cheeses have a moisture content of 42-55%
Semi-soft cheeses are a common group of ripened cheeses, usually ripened for 30-90 days. They have a moisture content of 42-55% of their dry weight, which is higher than semi-hard cheeses (25-45% moisture content) but lower than soft cheeses (55-80% moisture content). The higher the moisture content, the faster the cheese will spoil, so semi-soft cheeses are kept at low temperatures to delay spoilage.
Semi-soft cheeses are known for their smooth and creamy interior and washed rind. They are sliceable, making them perfect for sandwiches and snacks, and their mild flavour profiles make them excellent carriers for other flavours. They are highly versatile and can be blended easily with other cheeses, making them suitable for a range of dishes from fast food to fine dining.
Some well-known varieties of semi-soft cheeses include mozzarella, Havarti, Munster, Port Salut, Jarlsberg, Butterkäse, and Monastery cheeses. Many blue cheeses are also semi-soft.
The moisture content of cheese is one of the main criteria used to classify different types of cheese, along with factors such as length of fermentation, texture, production method, fat content, animal source of milk, and country or region of origin.
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They are made with moulds and yeasts
Soft cheeses are made without a cheese press, so they don't require a follower (a 'lid' that sits on top of the mould). Soft cheese moulds are usually taller than they are wide and tend to have lots of holes in the sides and base so that the whey can drain out. They come in various shapes and sizes, including beaker moulds, square, cylindrical, pyramid-shaped, and even heart-shaped.
Semi-soft cheeses, such as mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse, have a high moisture content, a smooth and creamy interior, and a washed rind. The moisture content of semi-soft cheeses is between 42% and 55% of its dry weight. Semi-soft cheeses are placed between semi-hard and soft cheeses in terms of consistency. Some semi-soft cheeses include mould on the inside, such as Roquefort, Gorgonzola, Stilton, and a variety of blues.
Semi-hard cheeses, such as Cheddar, Cheshire, and Gloucester, are primarily rennet cheeses. They have an elastic, firm texture and are easy to cut. Semi-hard cheeses come with or without a rind, with a red coating, with mould on the outside, with yeasts on the rind, or with wax, paraffin, or plastic coating. The moisture content of semi-hard cheeses is between 25% and 45% of its dry weight. The distinction between semi-hard and semi-soft cheeses is blurred, and it can be difficult to ascertain proper classifications.
Yeasts are an important part of cheeses, especially artisanal ones. They are the main microbial group for some cheese types during at least part of their ripening process. The use of molecular methods for identification and strain typing has extended the knowledge of yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, including hard, semi-hard, soft, white brined, mould surface ripened, bacterial surface ripened, and blue cheeses.
Mould-ripened soft cheeses are characterised by the presence of a felt-like coating of white mycelia due to the growth of Penicillium camemberti on their surface. The presence of this mould gives these cheeses a characteristic appearance, a typical aroma and taste, and a more complex ripening pattern than other varieties. The main microorganisms able to raise the pH of Camembert-type cheeses are yeasts and Penicillium camemberti. Some yeasts improve the nutrient content of the curd and thus help the growth of Penicillium camemberti.
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They are sliceable and shreddable
Semi-soft cheeses are sliceable and shreddable. They are highly versatile and can be used in a variety of dishes, from sandwiches to pizzas and from fast food to fine dining. Their mild flavour profiles make them excellent carriers of other flavours, and they blend well with other semi-soft or stronger-flavoured cheeses. They are also easy to melt or brown, which provides visual appeal.
Semi-soft cheeses have a high moisture content, with a range of 39–55% of their dry weight attributed to water. This is lower than soft cheeses, which have a moisture content of 55–80%. As cheese ages, it loses moisture to evaporation and slowly hardens. The moisture content of semi-hard cheeses is between 25–45% of its dry weight, while hard cheeses have a moisture content of less than half of their weight.
Semi-soft cheeses have a smooth and creamy interior and a washed rind. Well-known varieties include mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse. Many blue cheeses are also semi-soft.
Semi-soft cheeses usually have a ripening period of 30–90 days. The starter culture or non-starter lactic acid bacteria present in most ripened cheeses play a key role in developing their taste and aroma, which are usually stronger in semi-soft cheeses compared to most soft, fresh, non-ripened cheeses.
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They are versatile and kid-friendly
Semi-soft cheeses are highly versatile and kid-friendly. They can be easily blended with other cheeses, making them perfect for pizzas, sandwiches, and snacks. Their mild flavour profiles make them excellent carriers for other flavours, and they blend well with other semi-soft or stronger-flavoured cheeses. They are also sliceable and shreddable, making them convenient and accessible for children.
Semi-soft cheeses have a high moisture content, a smooth and creamy interior, and a washed rind. Well-known varieties include mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse. Many blue cheeses are also semi-soft. The moisture content of semi-soft cheeses is typically between 42% and 55% of their dry weight, and they usually have a ripening period of 30 to 90 days.
The versatility of semi-soft cheeses extends to their ability to be flavoured in a variety of ways, from hot peppers to herbs and spices. They provide visual appeal when melted or browned, making them suitable for a range of dishes, from fast food to fine dining. Their mild flavour and smooth texture make them appealing to children, and their shreddable quality makes them easy to incorporate into meals.
In terms of production, semi-soft cheeses are made by cutting and gently heating the curd, then piling and stirring it before pressing it into forms. This process is similar to that of semi-hard cheeses like Cheddar, with the main difference being that the curd for semi-soft cheeses is not rinsed, resulting in a higher moisture content. This higher moisture content contributes to the soft, creamy texture of these cheeses.
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They are a sub-group of Monastery cheeses
Semi-soft cheeses are a type of cheese with a high moisture content, a smooth and creamy interior, and a washed rind. They are often sliceable and used in sandwiches and snacks, and they blend well with other cheeses.
Monastery cheeses are a sub-group of semi-soft cheeses. They are typically pungent and aromatic semi-soft cow's milk cheeses. The production of these cheeses in monasteries dates back to the Middle Ages, when monks and nuns crafted them as a source of sustenance and protein when they could not eat meat or fish for religious reasons. Each monastery had its own unique recipe, but most were similar in style.
The practice of washing the rinds of monastery cheeses with alcohol developed naturally as many monasteries also produced wine or beer. One of the most well-known monastery cheeses, Münster, was first made in 1371 in Germany by Benedictine monks. The smoking and brine-washing of the rind gives Münster its particular colour and taste. Another famous monastery cheese is Époisses, which was created in the Cistercian Monastery of Epoisses in France in the 16th century.
Today, monastery cheeses are produced in both monasteries and factories, and they are known as monastic cheeses. Examples of modern-day monasteries that produce cheese include the Abbey of Gethsemani in Bardstown, Kentucky, and the Our Lady of the Holy Angels Monastery in Crozet, Virginia.
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Frequently asked questions
The moisture content of semi-soft cheeses is between 42% and 55% of its dry weight.
Semi-soft cheeses usually have a ripening period of 30 to 90 days.
Some well-known varieties of semi-soft cheeses include mozzarella, Havarti, Munster, Port Salut, Jarlsberg, and Butterkäse.
Semi-soft cheeses are sliceable, making them suitable for sandwiches and snacks. They are also meltable, which gives them visual appeal when browned. They have a mild flavor profile, making them excellent for blending with other cheeses.
