Semi-Soft

Basic info

Semi-soft cheeses are considered to be the balance between soft and hard cheeses. Popular varieties include Mozzarella, Havarti, Monterey Jack, Oka , St Paulin and Blue cheese.

How to enjoy them?

On pizza, in lasagna, in pasta dishes, in quiches or in sandwiches, Canadian semi-soft cheeses are indispensable. They give taste to soups; they garnish salads and add considerable nutritional value to any meal. And they’re wonderful in fondues to warm those cold winter evenings!

For the simple pleasure of appreciating their aromas and tastes, semi-soft cheeses are great additions to a tray, either for a tasting or to end a good meal. Their variety is so vast that one of them is sure to please any type of cheese lover, from the timid to the most discerning.

How are they made?

All semi-soft cheeses are curdled, drained and ripened. From here, the cheesemaking process varies, depending on whether the cheese has a rind.

With no Rind:

1. Semi-soft unripened cheeses (Pasta Filata)

Cheese that is cut, packaged, and distributed for sale after draining.

2. Semi-soft interior-ripened cheeses

Ripening starts within and occurs throughout the body of the cheese. Cheese is vacuum-packed or waxed to ensure that no oxygen reaches the surface.

With Rind:

3. Semi-soft surface-ripened cheeses (washed rinds).

Ripening starts on the surface and progresses to the interior; microorganisms are applied to the surface of the cheese.

All these cheeses contain a firmer and more compact texture. Their butterfat content varies between 10 and 30%, and their moisture level between 40 and 60%.

Visit the cheesemaking page to learn more about how Canadian cheeses are made.

Conservation

Storage

As a rule, make sure that the wrapping adheres well to the cheese to prevent the cheese from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.

To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.

Freezing

All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.

You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.