Many of the moldy cheeses fit in the semi-soft cheese category. Injecting “starter molds” into the curds as they begin the aging process makes Bleu, Gorgonzola, and Roquefort. They are then aged in a damp environment, allowing the strands of mold to grow, transforming the flavor of the cheese while retaining a semi-soft texture.
Other types of semi-soft cheeses like Mozzarella and Monterey Jack are great for melting over foods. Their slightly elastic texture helps keep the cheese smooth as it turns to liquid.
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