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Semi-Soft Cheese

The semi-soft category of Canadian cheeses offers the largest variety of cheeses and tastes, ranging from very mild to sharp. It is divided into three subcategories, which have been established according to the processing and ripening procedure.

Find out more about these semi-soft cheeses:

semi-soft unripened cheeses (pasta filata)
semi-soft interior-ripened cheeses
semi-soft surface-ripened cheeses (washed rinds)

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%.

Storage

These cheeses keep very well in their original packaging, if you take care to place them in the least cold section of the refrigerator. It is recommended to rewrap certain cheeses when necessary: if no aluminum foil is available, plastic wrap will do. The vegetable drawer is a good place to store them, as long as they don’t come in contact with other foods.

Well wrapped, and depending on the cheese, they will keep from one week to one month. To know more on how to store these different cheeses, refer to their description. If mould starts to form (whitish traces), remove the affected area and then wrap the cheese in paper towel before wrapping.

Information provided by Dairy Farmers of Canada (www.dairygoodness.ca) 

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How to enjoy them?

On pizza, in lasagna, in pasta dishes, in quiches or in sandwiches, Canadian semi-soft cheeses are indispensable in the kitchen. 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 expert.

Freezing

Almost all semi-soft cheeses can be frozen, but their delicate texture may be slightly altered. However, their taste will not be affected. Remember that cooking with leftover cheeses is always a delicious alternative! If you wish to freeze them, make sure they are well wrapped in aluminum foil. Place them in freezer bags and remove the air.

Before freezing, allow them to cool in the refrigerator. It is also preferable to let the cheese thaw in the refrigerator to allow it to regain the humidity lost when frozen.

Have no fear! The texture and taste of dishes cooked with previously frozen cheese will not be affected.
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