Semi-Hard Cheeses refer to the kind/type/variety of cheeses that have been packed into moulds under pressure to reduce their moisture content and to make them more dense. Their characteristic flavors and textures come from the type of milk used, the speed of coagulation, the way the curd is cut and allowed to ripen, and treatment they receive during ripening. They can be softer or firmer according to their age. Examples of Semi-Hard Cheese are Abondance, Appenzell, Asiago, among others.

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