The process of making cheese begins with milk. The most popular milk used is cow, goat, or sheep’s milk. The milk is thickened and a separation between the whey and curd will occur. They whey is then drained off and the curd is left. The curds are then cured by heat, bacteria, or soaking. They are then aged. The longer they are aged the harder they become.
Semisoft cheese are not aged extensively. They can be used efficiently in cooking as well as snacking. Semisoft cheeses are pressed, but not always cooked (depending on the variety).
Asadero (Oaxaca): Mexico; Asadero is a melting cheese used primarily in cooking.
Beaumont: France; Beaumont is a cow’s milk cheese with a mild, nutty flavor.
Bel Paese:Italy; Bel Paese is made with cow’s milk and has a mild flavor that pairs well with fruits.
Caciocavallo: Italy; Caciocavallo has a striking resemblance to Provolone. It is made from with cow’s or sheep’s milk.
Casero: Mexico; Casero is a cheese with a mild flavor.
Chaubier: Frnace; Chaubier is a mix of cow’s milk and goat’s milk. It has a mild flavor.
Esrom (Danish Port Salut): Denmark; Esrom is a cow’s milk cheese with numerous small holes and a buttery texture. It has a bold flavor.
Gouda: Netherlands; Gouda is made from cow’s milk. It has a very distinctive taste due to the brine that it is soaked in before drying.
Havarti: Denmark; Havarti is made from cow’s milk and has a subtle flavor due to extensive washing during production.
Lappi: Finland; Lappi is made from cow’s milk and has a resemblance to Emmental. It also has holes and a firm texture.
Limburger: Netherlands; Limburger is a cow’s milk cheese with a very pungent odor.
Morbier: France; Morbier is made from cow’s milk. It is noted for its layer of ash separating the cheese horizontally.
Mozzarella: Italy; Mozzarella is made from cow and water buffalo milk. It is one of the most popular cheeses in the United States today.
Muenster: United States; Muenster cheese is made from cow’s milk. It has a distinctive orange rind and is considered a great melting cheese.
Oka: Canada; Oka was originally made by Trappist Monks. It is mad from cow’s milk and has a nutty flavor.
Port Salut: France; Port Salut is made from cow’s milk and has a pungent odor.
Provolone: Italy; Provolone is a very popular cow’s milk cheese with a mild taste.
Taleggio: Italy; Taleggio is a cow’s milk cheese with a very pungent odor. It has a fruity flavor and is known for its crystals.
Tilsit: Prussia; Tilsit is a cow’s milk cheese known for its holes and cracks. It has numerous version (1) green label which is the mild version, (2) red label, which is the strongest flavored, and (3) yellow label, which is made with cream.
Vacherin: France; Vacherin is made from cow’s milk and has an acidic flavor.