Randy Chandler
Semi-soft cheeses are made from a variety of different types of milk, including cow's milk, goat's milk, sheep's milk, and water buffalo milk. Cow's milk is the most commonly used dairy in cheese production, but goat's milk is also used in many cheeses, including some semi-soft cheeses. Water buffalo milk is highly prized and used in a few kinds of semi-soft cheese, including mozzarella.
| Characteristics | Values |
|---|---|
| Milk type | Cow, goat, sheep, water buffalo |
| Fat content | Cow milk: 3.25% fat, Sheep milk: 6.75% fat, Water buffalo milk: 10% fat |
| Common semi-soft cheeses | Mozzarella, Havarti, Fontina |
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What You'll Learn
- Semi-soft cheeses are made from water buffalo milk, which has a high fat content of almost 10%
- Goat milk is used to make semi-soft cheeses such as Bûcheron, Caprino, and Feta
- Cow's milk is the most commonly used dairy in cheese production, including semi-soft cheeses, due to its high-fat content and general abundance
- Sheep milk is used to make semi-soft cheeses. Its high fat content of 6.75% makes it ideal for cheese production
- Havarti, a semi-soft cheese, has a buttery aroma and taste. It can be sliced, grilled or melted
Semi-soft cheeses are made from water buffalo milk, which has a high fat content of almost 10%
Mozzarella is a semi-soft cheese, as are havarti and fontina. These cheeses can be aged for a range of months and can be washed in brine. They contain between 62% to 67% moisture, creating a soft and creamy texture.
Cow's milk is the most commonly used dairy in cheese production. Its relatively high-fat content (3.25%) and general abundance make it an ideal dairy for making cheese. Thousands of cheeses are made using cow's milk, including cheddar, Muenster, Swiss, Parmesan, Gouda, and Camembert.
Goat's milk is also used in cheese production, with the most common and popular cheeses including Bûcheron, Caprino, Crottin de Chavignol, feta, Garrotxa, Montrachet, and pyramid cheese.
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Goat milk is used to make semi-soft cheeses such as Bûcheron, Caprino, and Feta
Semi-soft cheeses are made from a variety of different types of milk. The most common type of milk used in cheese production is cow's milk, due to its relatively high-fat content (3.25%) and general abundance. However, semi-soft cheeses can also be made from goat's milk, sheep's milk, or even water buffalo milk. Goat milk is used to make semi-soft cheeses such as Bûcheron, Caprino, and Feta. Goat milk is also used to make other types of cheese, including Crottin de Chavignol, Garrotxa, Montrachet, and pyramid cheese. Water buffalo milk is highly prized and has an extremely high fat content (almost 10%), which makes it ideal for certain semi-soft and soft cheeses. The most famous example of cheese made from this particular type of dairy is Italian buffalo mozzarella. Other examples of buffalo cheeses include paneer, Scamorza, and Braila. Sheep milk is also used in cheese production, particularly in Europe, due to its high fat content (6.75%).
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Cow's milk is the most commonly used dairy in cheese production, including semi-soft cheeses, due to its high-fat content and general abundance
Cow's milk has a relatively high-fat content of around 3.25%, which is ideal for cheese-making. In comparison, sheep's milk has an even higher fat content of 6.75%, making it less suitable for drinking but excellent for producing cheese. Many European cheeses are made from sheep's milk.
Goat's milk is also used in cheese production, with popular varieties including Bûcheron, Caprino, Crottin de Chavignol, feta, Garrotxa, Montrachet, and pyramid cheese. Water buffalo milk is rarer but highly prized for its extremely high-fat content of almost 10%. It is used in certain semi-soft and soft cheeses, with Italian buffalo mozzarella being the most famous example. Other buffalo milk cheeses include paneer, Scamorza, and Braila.
Semi-soft cheeses made from cow's milk offer a versatile range of flavours and textures. For instance, halloumi, a semi-soft cheese often made from cow's milk, has a high melting point, making it suitable for frying or grilling. Its strong and salty taste becomes creamier and less salty when cooked. Havarti, another semi-soft cheese, has a buttery aroma and taste and can be sliced, grilled, or melted.
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Sheep milk is used to make semi-soft cheeses. Its high fat content of 6.75% makes it ideal for cheese production
Semi-soft cheeses contain between 62% to 67% moisture, creating a soft and creamy texture. Examples of semi-soft cheeses include mozzarella, havarti, and fontina. These cheeses can be aged for several months and can be washed in brine.
Semi-soft cheeses are not limited to sheep's milk, however. Cow's milk is the most commonly used dairy in cheese production, and it is also used to make semi-soft cheeses. Goat's milk is another option, and cheeses made from goat's milk include Bûcheron, Caprino, Crottin de Chavignol, feta, Garrotxa, Montrachet, and pyramid cheese.
Water buffalo milk is another option for making semi-soft cheeses. It has an extremely high-fat content of almost 10%, and the most famous example of cheese made from this type of milk is Italian buffalo mozzarella.
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Havarti, a semi-soft cheese, has a buttery aroma and taste. It can be sliced, grilled or melted
Semi-soft cheeses are made from cow's milk, goat's milk, sheep's milk or water buffalo milk. Cow's milk is the most commonly used dairy in cheese production, due to its relatively high-fat content and general abundance.
Havarti is a semi-soft cow's milk cheese, created in the mid-1800s by Hanne Nielsen, a Danish woman who travelled around Europe to learn cheesemaking techniques. Havarti has a buttery aroma and taste, and a creamy, buttery texture. It can be sliced, grilled or melted, and melts exceptionally well. When heated, it becomes soft and gooey, with a smooth consistency. It can be used in grilled cheese sandwiches, quesadillas, pizzas, casseroles and other dishes that require melted cheese. It can also be combined with other flavours, such as dill, horseradish and chive, or herbs and spices.
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Frequently asked questions
Semi-soft cheeses are made from cow's milk, goat's milk, sheep's milk or water buffalo milk.
Some examples of semi-soft cheeses include mozzarella, havarti and fontina.
Semi-soft cheeses contain between 62% to 67% moisture, creating a soft and creamy texture.
