Firm and semi-firm cheeses fall midway between soft and hard varieties, reflecting the degree to which they have been pressed into moulds and how long they have been aged.

Cheeses that fall into these categories include Swiss-style cheeses such as Emmental and Gruyère. The same bacteria that give such cheeses their eyes also contribute to their aromatic and sharp flavours. Other firm or semi-firm cheeses include Jarlsberg, Edam and younger versions of Gouda.