How to cook semisoft cheeses

Information for semisoft cheeses in our free cooking ingredients collection.

Semisoft cheeses

Semisoft cheeses are firm on the outside yet soft and moist on the inside. Because they are aged for just a few weeks, they have a soft, moist texture and mild flavor.

Semisoft cheeses are used widely in cooking because they melt smoothly and easily. They are also easy to slice and so are excellent for hors d’oeuvres or for more ordinary uses, such as sandwich toppings.

Because these cheeses are soft, they are often coated with wax or another material to keep them intact. Some types of semisoft cheeses are aged. Others are “washed” in brine, which causes them to develop a rind on the outside. These processes also intensify the cheese’s flavor and, in some instances, sodium content.

Some common types of semisoft cheeses include:

Brick - The shape of this cheese is the origin of its name. When aged, it has an assertive flavor, like cheddar cheese. When it is young, it is mild.

Edam - A Dutch specialty, this cheese has a mild, buttery taste. It is often sold in balls or blocks coated with red wax. It is also available smoked.

Gouda - Another Dutch cheese, Gouda is sold in wedges and wheels usually covered in red wax. Like other semisoft cheeses, it has a mild flavor that becomes sharper as it ages. Gouda can be purchased as a smoked cheese.

Jarlsberg - A Norwegian specialty, this cheese is often compared to Swiss cheese. It is softer, however, and milder. Jarlsberg is also typically sold in wedges.

Limburger - Famed for its characteristic aroma, Limburger is one of the strongest flavored semisoft cheeses. Limburger is easily sliced and can add a different twist to ordinary foods, such as sandwiches.

Provolone - The taste of this cheese depends on its age and how it is processed. Young provolone has a mild taste and ivory color. With age, its flavor becomes stronger, its texture drier, and its color darker. The cheese is sometimes smoked or has had a smoke flavoring added to it. Provolone is often sold in loaves.

Semisoft cheeses are generally higher in calories and fat than soft cheeses. For example, 1 1/2 ounces of Edam or provolone cheese has about 150 calories and about 12 grams of fat. In contrast, the same amount of cottage cheese (made with 2 percent milk) contains about 40 calories and 1 gram of fat. However, semisoft cheeses generally contain less fat and calories than hard cheeses because less milk is used to make semisoft cheeses than hard cheeses.

• Goat cheeses
• Soft, white-rind cheeses
• Blue or blue-veined cheeses
• Hard and firm cheeses
• Processed cheeses
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• Ice cream and dairy desserts
• Herbs and spices
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• Walnut
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