The flavor of soft-ripened cheeses is typically described as buttery, mushroomy, creamy, grassy, and/or garlicky. Their flavor can vary dramatically, but they blend well with other cheeses, since they tend to be young and mild. Havarti is a type of mild-tasting semi-soft cheese from Denmark that has a creamy consistency and light-yellow color. A soft-ripened cheese has mold (Penicillium candidum, camemberti or glaucum) added to the milk or sprayed over the wheel of cheese. Semi-hard cheese melts and spreads evenly when grated, with firmer and slightly older cheeses guaranteeing neat slices every time. Example: feta. semi-soft cheese Notes: These cheeses are great for snacking or desserts, and a few are heat-tolerant enough to be good cooking cheeses. The lesser-known white Stilton cheese is a milder, semi-soft cheese. Example: mozzarella. Semi-hard cheese melts and spreads evenly when grated, with firmer and slightly older cheeses guaranteeing neat slices every time. Soft cheeses: Usually some rind, but with a soft interior. Cheeses lose character when frozen, but many semi-soft cheeses can be frozen and thawed without losing too much flavor, though some become crumbly. Hard cheeses: Lengthy aging and very low moisture content. Semi-soft cheeses: Unripened cheeses of various moisture content. Produced by hand in small batches to maximise taste. Examples: Swiss, cheddar, brick. Trefaldwyn Blue - A bold and creamy blue cheese, made from Pasteurised Welsh cows milk. Havarti is also sold as an aged cheese that still retains its smooth buttery consistency but has a sharper, salty flavor. The texture of a soft-ripened cheese is soft or semi-soft, often creamy and luscious and sometimes even runny. When it comes to choosing a healthy cheese option, Havarti cheese is similar to cheddar cheese. This is where semi-hard and semi-soft cheeses come in. Firm cheeses: Well-ripened cheese with relatively low moisture content and fairly high fat content. https://www.petersyard.com/journal/a-guide-to-british-cheese-varieties Semi-soft cheeses have a very good melting characteristic, so they are great for cooking and ideal for sandwiches, grilled cheese, casseroles and pizzas. Semi-hard cheeses often are characterized by soft touches of hazelnuts and seared butter, along with a diverse lineup of mellow nuances. Semi-hard cheeses often are characterized by soft touches of hazelnuts and seared butter, along with a diverse line-up of mellow nuances. A perfect example of a semi soft cheese is Mozzarella di Buffala, a smooth cheese with an elastic and pliable texture. Some cheddar varieties are considered semi-hard, particularly cheddar that hasn’t been aged long. Strathdon Blue – soft, strong tasting blue cheese made from pasteurised milk in the Scottish Highlands by Highland Fine Cheeses, Tain. Havarti would be an example of a semi-soft cheese, since it isn’t quite as soft as something like a spreadable brie or ricotta but isn’t aged to hard cheese level. Example: Parmesan.