Your Guide to the Semi-Soft Cheeses of Europe

Step into the world of semi-soft cheeses, and you’ll find yourself surrounded by the greats like Bleu d’Auvergne and silky Raclette. You’ve likely encountered them at restaurants, grocery stores, or at a friend’s wine and cheese night. The group of cheeses generally contains a moisture level of between 45 and 50 percent, giving them a firmer interior than that of soft cheeses, and can be split into two categories: interior-ripened and surface-ripened. The former means that the aging process begins in the center and makes its way outward while the latter means the opposite.

Understanding the flavors and aromas of each of these semi-soft European cheeses can help you make the right cheese choice, whether you’re looking for a new ingredient to cook with or just an afternoon snack. The options may seem endless, but we can walk you through it.

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