🧀 Semi-hard cheeses

Semi-hard cheeses are cheeses with a springy, dense paste that slices easily: firmer than soft cheeses, but softer and moister than hard cheeses. Classic examples are Gouda, Edam and Monterey Jack.

The Codex General Standard for Cheese, CXS 283-1978, classifies cheeses by moisture on a fat-free basis (MFFB): firm or semi-hard cheeses have about 54–69 %, hard cheeses 49–56 % and soft cheeses over 67 %. Some varieties have their own standards: CXS 266-1966 for Gouda and CXS 265-1966 for Edam.

The raw material is mostly cow's milk, less often sheep's milk or goat's milk. The milk is set with rennet and a starter culture and the curd is cut into grains; for Gouda and Edam part of the whey is replaced with water, which makes the cheese softer and sweeter. The curd is then pressed into moulds, the cheeses are brined, coated with wax or a protective coating, and ripened from a few weeks to several months. The longer the ripening, the firmer the paste and the fuller the taste.

Well-known cheeses: Gouda and Edam from the Netherlands, Monterey Jack from the United States, Havarti from Denmark, Tilsiter, Fontina from the Aosta Valley, and Morbier and Saint-Nectaire from France.

How to choose and store: the paste should be evenly coloured and springy, without cracks or mould; small eyes are normal in many varieties. Keep the cheese in the fridge in baking or cheese paper and cover the cut face. Wax and plastic coatings are not eaten. Semi-hard cheeses melt well, so they suit sandwiches, hot dishes, sauces and the cheese board; for drink pairings see Wine and cheese.

Why it matters to you: semi-hard cheeses are the most versatile group for everyday cooking. Knowing that their taste depends on ripening time, you can choose a young cheese for melting or an aged one for the board. The neighbouring texture groups are Fresh cheeses and Hard cheeses. Cheeses with a soft, creamy paste, such as Torta del Casar, form a separate group, Soft cheeses without mould.