Types of Semi-soft Cheese

Semi-soft cheeses have a harder texture than soft cheese but are still creamy and easy to melt. They are often aged for 3-4 weeks to a couple of months, leaving them with more than 45-50% moisture content. A semi-soft cheese may or may not have a rind.

These are ideal for both shredding and slicing, and their excellent melting properties make them perfect for dishes such as fondues, pasta, pizza, and sandwiches. Additionally, many semi-hard cheeses excel in browning, making them well-suited for gratins and casseroles.

The Common and Notable Types of Semi-soft Cheese

Name	Milk Source	Taste & Texture	Country of Origin	Calories/oz.	How to Eat
Mozzarella	Water Buffalo/Cow	Mild, soft, and very stringy	Italy	~80 kcal	On pizza, pasta dishes, and salads
Fontina	Cow	Mild, yet nutty and savory	Italy	~110 kcal	Traditionally added to fondues, also in sandwiches and pasta dishes
Oka	Cow	Creamy and nutty	Canada	~120 kcal	In sandwiches, salads, and melted in casseroles and quiches
Havarti	Cow	Mild, creamy, and buttery with small irregular holes	Denmark	~110 kcal	In sandwiches, burgers, and also as a snack. Pairs well with sweet wines like Riesling
Brick Cheese	Cow	Mild and slightly sweet with an open texture	United States	~110 kcal	Sandwiches (like grilled cheese), burgers, and casseroles
Comté	Cow	Nutty, fruity, and slightly sweet	France	~110 kcal	Enjoyed on its own or in sandwiches, gratins, and quiches
Stilton	Cow	Rich, creamy, and crumbly with a strong, tangy flavor	England	~110 kcal	Served with crackers, in salads, or melted in sauces
Jarlsberg	Cow	Mild, sweet, and nutty with a smooth texture	Norway	~110 kcal	Sandwiches, salads, fondues and quiches
Limburger	Cow	Pungent and strong with a soft, creamy texture	Belgium/Germany	~100 kcal	Often enjoyed with dark bread, onions, and mustard. Pairs well with beer
Port Salut	Cow	Mild, sweet, and creamy with a smooth and supple texture	France	~100 kcal	In sandwiches, salads, and cheese boards
Castelo Branco	Sheep	Buttery, slightly sweet, and nutty with a semi-soft and smooth texture	Portugal	~100 kcal	Enjoyed on its own or with bread, or in salads and cooked dishes
Morbier	Cow	Mild and fruity with a creamy texture and a distinctive line of ash	France	~110 kcal	Served on cheese boards or enjoyed with crusty bread
Stinking Bishop	Cow	Strong and pungent with a creamy, semi-soft texture	England	~85 kcal	Enjoyed on its own or with bread; pairs well with fruits and nuts (not suitable for everyone)
Tomme de Savoie	Cow	Earthy, nutty, and slightly tangy	France	~110 kcal	Enjoyed on its own, in salads, or melted in dishes like tartiflette
Manouri	Sheep/Goat	Creamy, milky, and slightly sweet with a texture between feta and ricotta	Greece	~100 kcal	In desserts, salads, or enjoyed on its own
Butterkäse	Cow	Mild, buttery, and creamy with a smooth and supple texture	Germany	~110 kcal	Sandwiches, burgers, gratins and casseroles
Minas Cheese	Cow	Mild and slightly tangy with a crumbly texture	Brazil	~90 kcal	Commonly used in Brazilian cuisine, including sandwiches, pastries, and desserts
Danbo Cheese	Cow	Sharp, tangy, and slightly sweet	Denmark	~120 kcal	In sandwiches, salads, hot dishes with melted cheese
Saint-Paulin	Cow	Mild and buttery with a creamy, supple texture	France	~110 kcal	In sandwiches, salads, or enjoyed on its own
Chechil	Cow	Mild, salty, and slightly tangy with a stringy and elastic texture	Armenia	~100 kcal	Eaten on its own or with bread
Maredsous	Cow	Creamy and mild with a hint of sweetness	Belgium	~110 kcal	Sliced on bread, in sandwiches, or paired with fruits

List of Some More Types of Semi-soft Cheese

• Maredsous
• Canastra (semi-soft variant)
• Queso Pera
• Chabichou
• Chaumes
• Dovedale
• Valdeón
• Esrom
• Chevington
• Handkäse
• Danablu
• Saint-Nectaire
• Bandel cheese
• Morski
• Parenica
• Pljevaljski sir
• Vesterhavsost
• Ardrahan
• Bergenost
• Bleu de Gex
• Castelo Branco cheese
• Kalari cheese
• Kalimpong Cheese
• Luzerner Rahmkäse
• Oltermanni
• Panquehue
• Parlick Fell
• Passendale cheese
• Rauchkäse
• Serpa Cheese
• Waterloo cheese
• Weisslacker
• Bleu Bénédictin
• Caș
• Formaggini
• Pikauba
• Mâconnais cheese
• Pélardon
• Le Wavreumont
• Abbey Blue Brie
• Abbey Smoked Brie
• Carraignamuc
• Beacon Fell traditional Lancashire

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