Is semi-hard cheese simply sliced cheese?

How does it differ from hard cheese? Find out everything about this popular type of cheese!

What is semi-hard cheese?

Many people think that semi-hard cheese is simply cheese in slices. That’s not quite right. For example, sliced Emmental is a hard cheese and not a semi-hard cheese. As the popular semi-hard cheese is a cheese group all on its own. Although it can be sliced really easily, it is also available as a wheel or block from the cheese counter in particular. The water content is around 54 to 63% of the non-fatty matter. It is usually made during the “three-quarter-fat” to “full-fat” stage. Cow’s milk is most commonly used for production. In southern countries in particular though, for example Spain, it is also made out of sheep’s milk or goat’s milk. The cheese is available with various rinds, for example with natural rind, with red smear and even with a wax layer that protects the cheese from drying out.

The best way to eat semi-hard cheese

Semi-hard cheese has the ideal, smooth and supple consistency for a whole range of possible uses. It is not too hard and not too soft and can be really easily sliced. It is therefore mainly extremely popular as a snack. This cheese is perfect for a pure treat in between meals, in slices for a cold meal, breakfast, packed lunch or simply as a topping on sandwiches or toast. But it’s indispensable when it comes to cooking too. This cheese is perfect as a topping for oven-baked gratins due to the way it melts, its pleasant flavour and its low water content. It is even perfect as a tasty fondue cheese . It is also used in many recipes in the form of cheese cubes to refine salads.

Semi-hard cheese has protein and calcium!

Semi-hard cheese contains many of milk’s important constituents. These make a valuable contribution to a balanced and healthy diet. Like many types of cheeses, it is healthy in moderation and a very good supplier of protein. For example, a semi-hard cheese like Almdammer, has roughly 29 g of protein per 100 grams of cheese. Protein is important to develop and renew cells and to build up muscles too. Semi-hard cheese also contains calcium. By the way: the higher the fat content, the more calories it has. 100 g of GOLDSTEIG Almdammer Cheese Wedge , for example, contain 359 kcal and 27 g fat.

Typical semi-hard cheese!

Semi-hard cheese is the perfect cut cheese and mainly very popular in Europe as a result of its versatility. Well-known cheese of this type are, e.g. Almdammer,, Edam, Tilsiter, Gouda, Maasdammer, Appenzeller, butter cheese or Spanish ibérico (made from cow’s, goat’s and sheep’s milk) or Turkish Kaşar (made from goat’s or sheep’s milk). This kind of cheese should be stored at roughly 6 degrees Celsius. There are also many free types from this cheese group that do not have to comply with all the requirements for the standard types. However, their water content should be between 54 and 63% of the non-fatty matter. Free types include cheeses that have been refined, for example, with pepper or paprika.