Semi-soft cheeses are only a little firmer than soft ones. They are supple, sliceable and generally mild, and they melt well.
How it is made
The curds are pressed so that more whey is pushed out than in a fresh or bloomy cheese, but the cheese is aged only briefly, so it keeps a good deal of moisture. Some semi-soft cheeses also have a washed rind.
What to expect
Smooth, springy and buttery, with flavors that run from mild and creamy to a little tangy or nutty. They are very easy to like, which is why they turn up on sandwiches, in grilled cheese and on cheese boards. For why some melt smoothly and others turn greasy, see this FAQ.