These cheeses contain a firmer and more compact texture than you can obtain by mechanically pressing curdled milk to extract additional whey (lactoserum). In some cases, to intensify draining, the interior is heated slightly. This category includes a wide range of cheeses that vary enormously according to the production process as well as the ripening method and duration.
These cheeses keep very well in their original packaging if you take care to keep them in the least cold part of a refrigerator. If light mould spots form, simply remove them and wrap the cheese in absorbent paper before putting it back in its packaging.
In addition to being an essential ingredient for fondues, semi-soft cheeses enhance the taste of pizzas, pasta dishes, quiches, soups, salads and sandwiches.
Overall, there are three types of semi-soft cheeses:
Unripened (Stretched)
Mozzarella belongs to this group. Here, the drained interior is plunged into hot water, cut and stretched before being moulded or worked. This Italian process results in a rindless cheese that is stretched in long filaments as it melts and makes it perfect for au gratin dishes.
Interior-Ripened
The Gruyère is one of the most popular cheeses from this category. To obtain this appetizing texture, you first divide the interior and drain it with mechanical pressure. Then, the interior is heated to reduce moisture. Next, the cheese is interior-ripened, i.e. the aging process starts in the centre and ends on the outside edge. Some cheeses in this category develop a relatively firm rind, which is washed or brushed periodically. Others are covered with a light protective paraffin or plastic film.
Surface-Ripened
Everyone has heard of the famous Oka from this category. After having been mechanically pressed, the interior of these cheeses is ripened on the surface, i.e. the aging process progresses from the outside towards the interior of cheese. This delicate operation is carried out in a cold room where the cheese is turned and washed periodically with a salt water solution.
