Semifirm

The semifirm category, like semisoft, is based on texture. Longer aging and less moisture are the criteria that separate these cheeses from their semisoft cousins, but, again, there is not a clear-cut divide.

Pressing is an important technique for firming cheeses, helping to remove additional whey and create dense, consistent interiors. Curds for semifirm cheeses are generally uncooked, but may be washed or cut before pressing. Washing or rinsing curds will yield a milder flavor, and cutting curds creates a smooth or sometimes rubbery texture; a slice of Colby, for instance, will bend rather than break or crumble. Many semifirm cheeses can last for three to four weeks after opening a package, and even two weeks after slicing.