Semi-firm cheeses are known for versatility. They can used for snacking, cooking, and baking. They are cooked, pressed, and aged to flavor, but not aged as long as hard cheeses. Because the aging process is shorter, they retain more moisture than hard cheeses, which make them less firm.
Abondance: France; Abondance is a made from cow’s milk and has a nutty flavor.
Appenzell: Appenzell or Appenzeller cheese is a cow’s milk cheese that is creamy and very stinky.
Asiago (fresh): Fresh Asiago is not aged very long and not as hard as aged Asiago.
Beaufort: Beaufort cheese is a cow’s milk cheese with a slightly sweet flavor. It is very similar to Gruyere and is great for melting.
Caciotta: Caciotta is a blend of sheep’s milk and cow’s milk.
Caerphilly: Great Britain; Caerphilly is made from cow’s milk.
Cantal: France; Cantal cheese is one of the oldest cheeses in France. It is made from cow’s milk and is very popular in fondue.
Cheddar: England; Cheddar cheese is one of the most popular cheeses. It has a sometimes sharp flavor and varying fat contents.
Cheshire: England; known as the oldest cheese from England.
Chévre: Chevre is a goat’s milk cheese frequently used in topping crackers.
Comte: France; Comte is made from cow’s milk and has a slightly sweet flavor.
Derby: Derby cheese is made from cow’s milk and has a buttery flavor.
Edam: Netherlands; Edam cheese has a nutty mild flavor and very subtle smell.
Emmental (Emmentaler): Switzerland; Emmental has a nutty flavor. The holes are due to inconsistent pressing which fails to remove CO2 bubbles.
Fontina: Italy; Fontina is made from cow’s milk and has an intense earthy flavor.
Gamonedo: Spain; made from goat, sheep, and cow’s milk.
Gjetost: Scandinavia; Gietost is a whey cheese with a brown color. It has a strong caramel flavor and is made from goat’s milk.
Gloucester: England; It is very similar to cheddar.
Gruyere: Switzerland; Gruyere is made from cow’s milk. Gruyere does not have hole, while in France, it is require by law. It has a sweet, yet salty flavor.
Jarlsberg: Norway; It is similar to Emmentaler and has a mild and creamy flavor.
Kasseri: Greece; Kasseri cheesemade from sheep’s milk and has a salty and tangy flavor.
Lancashire: Great Britain; Lancashire is made from cow’s milk. It has tangy flavor.
Leerdammer: Netherlands; It is similar to Emmental. A cow’s milk cheese with a sweet and nutty flavor.
Leyden: Netherlands; Leyden cheese is flavored with cumin and caraway seeds.
Mahon: Spain; Mahon is made from cow’s milk and has a sharp flavor and nutty aroma.
Manchego: (not aged); Manchego is made from the milk of Manchega sheep. It is not as firm as aged Manchego and has a flavor that is sweet and nutty.
Nøkkelost: Norway; It is made from cow’s milk and flavored with cumin, caraway seeds, and cloves.
Raclette: Switzerland; It is made from cow’s milk.
Swiss: United States; Swiss is very similar to Emmental cheese. Has numerous holes called “eyes.”
Tete de Moine: Switzerland; It is made from cow’s milk.
Vasterboten: Sweden; It is made from cow’s milk and has a salty and bitter flavor.
Wensleydale: England; It is made from cow’s milk; The different types of Wensleydale are (1) Real Yorkshire, (2) Mature (3) Extra mature (4) Blue (5) Oak Smoked