With a 45%-50% moisture level, 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.
Overall, there are two semi-soft cheeses:
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.
In addition to being an essential ingredient for fondues, semi-soft cheeses enhance the taste of pizzas, pasta dishes, quiches, soups, salads and sandwiches. The majority are also delicious for the raclette.
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.