Like hard cheeses, semi-hard cheeses have a lower moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a longer time than soft cheeses.

Semi-hard cheeses tend to be firm and sometimes a little crumbly, and are usually good melting cheeses. Some, like Edam, can have a rubbery texture. Their flavour characteristics vary, but can have the greatest complexity and balance if made well. They typically have a nice balance of earthiness, a little sweetness, a good but not overwhelming amount of salt, and sometimes buttery and nutty flavours as well.

Cheeses that are sometimes classified as semi-hard include the familiar Cheddar, originating in the village of Cheddar in Somerset but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Double Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. When aged for longer, such cheeses can move into the hard category.

Semi-hard cheeses are among the easiest to find in excellent shape because they generally last quite a long time. Their rate of spoilage is slower and their resulting shelf life is longer. When buying these cheeses, look for ones that have smooth, solid textures and do not appear grainy. They should look relatively dry (but not dried out) compared with semi-soft cheeses, which have a somewhat slick and creamy appearance. If the cheese has a rind, make sure it does not have lots of cracks, dry spots or mould on it, and try to buy a piece cut to order rather than one that has already been cut and wrapped.