Semi-Soft Cheese: Types, How They're Made & How to Use Them

Semi-soft cheese is defined by moisture content — roughly 36-45% — and a texture that is supple, smooth, and sliceable. They are made by curdling milk with culture and rennet, cutting the curds, cooking them gently (lower temperatures than hard cheeses), and pressing lightly. The moderate pressing and shorter aging retain more moisture than hard cheeses, giving them their characteristic creamy, yielding texture.

The melting quality of semi-soft cheeses comes from their balance of moisture, fat, and protein structure. Higher moisture means the protein network is looser and breaks down more readily when heated. The moderate fat content lubricates the melt without causing greasiness. And the relatively young age means the proteins have not cross-linked as tightly as in hard aged cheeses.

The opposite trick is halloumi, a firm brined cheese poached in hot whey so it browns on the grill instead of melting. See how to make halloumi.

The general process for most semi-soft cheeses follows the same steps. Here is a basic Havarti-style recipe using 4 L (1 gallon) of whole milk.

1. 1
   Heat and culture Warm milk to 30-32°C (86-90°F). Add calcium chloride if using pasteurized milk. Sprinkle 1/4 teaspoon mesophilic culture, let rehydrate 2 minutes, stir gently. Ripen for 30-45 minutes.
2. 2
   Add rennet Dilute 1/4 teaspoon liquid rennet in 60 mL cool unchlorinated water. Stir in gently for 1 minute. Let sit undisturbed for 45-60 minutes until you get a clean break.
3. 3
   Cut and stir Cut curds into 1.3 cm (1/2 inch) cubes. Let rest 5 minutes. Stir gently for 15-20 minutes at make temperature (30-32°C).
4. 4
   Wash the curds This is the key step for Havarti and many semi-soft cheeses. Drain off about 1/3 of the whey and replace it with warm water at the same temperature. This washes out lactose, which reduces acidity and gives the cheese its characteristic mild, buttery flavor.
5. 5
   Cook gently Slowly raise the temperature to 36-38°C (97-100°F) over 15-20 minutes, stirring gently. Hold for 15 minutes. Curds should be firm but not hard.
6. 6
   Drain and mold Drain whey and transfer curds to a cheesecloth-lined mold. Press lightly — 2-4 kg (5-10 lb) for 30 minutes, flip, then 4.5 kg (10 lb) for 6-12 hours.
7. 7
   Brine and age Soak in saturated brine for 2-4 hours. Air dry for 1-2 days. Wax or vacuum-seal. Age at 10-13°C (50-55°F) for 6-8 weeks minimum.

For details on a specific semi-soft cheese, see Monterey Jack. For harder, aged styles, try cheddar cheese or Gruyere. For the universal cheesemaking steps, start with how to make cheese at home. The rennet calculator sizes your dose for any milk volume.