The most famous semi-hard cheeses are cheddar and swiss. They tend to have a lower moisture content and are usually aged longer. The aging/ripening process known as 'affinage' develops assertive flavor that intensifies as the aging process continues. Some cheeses in this category, such as Monterey Jack, may begin as semi-soft cheese and, depending on the source be classified in either category. Semi-hard cheeses slice and shred very well, with the exception of well-aged cheddars which become increasingly granular. They also tend to pair better with red wines, while the semi-soft cheese compliment a crisp white wine beautifully.