Semisoft

This description covers an enormous range of cheeses. Determining whether a cheese should be labeled semisoft is not an exact science. Instead, the judgment is intuitive. Semisoft refers to the moisture, or whey, content of a cheese, and to its resulting degree of softness (a quality that is not necessarily an indicator of higher fat content, as some mistakenly believe). A cheese with relatively more whey is softer; a cheese with less whey is firmer. Semisoft cheeses will keep for a few days longer than fresh ones. In general, the softer the cheese, the shorter the shelf life.