Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • adj. Intermediate between hard and soft: a semihard cheese.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • adj. Somewhat hard.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • adj. somewhat hard

Etymologies

from Wiktionary, Creative Commons Attribution/Share-Alike License

semi- +‎ hard

Examples

  • The guys sat down on her queen-size bed, naked, semihard, openmouthed, practically drooling.

    Shore Thing

  • His shaft was semihard and growing, rising from a patch of crisp black hair.

    Dreams of a Dark Warrior

  • He stood, not caring a whit about his nudity—or his semihard erection.

    Kresley Cole Immortals After Dark: The Clan MacRieve

  • I also found that grated coarsely on the box grater, 3 ounces of a hard cheese, such as Parmigiano-Reggiano, made 1 cup grated, while 4ounces of a semihard cheese, such as Cheddar, made 1 cup grated.

    SARA MOULTON’S EVERYDAY FAMILY DINNERS

  • Note: Hard cheeses and semihard cheeses such as Cheddar, Monterey Jack, and Swiss should be coarsely grated; soft cheeses such as Brie, goat, and cream cheese should be cut up or crumbled.

    SARA MOULTON’S EVERYDAY FAMILY DINNERS

  • Then, somehow, I got my semihard penis in there, and I think my penis was so relieved to have made it inside that it let down its guard, spazzed out, and prematurely ejaculated.

    The Double Life is Twice as Good

  • He was still semihard, and she didnt know if she wanted anyone to see him like that.

    Kiss of a Demon King

  • Once shed gone, he stared down at his still semihard shaft, wincing at the blood and seed.

    Kiss of a Demon King

  • A fresh cheese with 80% water lasts a few days, while a soft cheese (45–55%) reaches its prime in a few weeks, a semihard cheese (40–45%) in a few months, a hard cheese (30–40%) after a year or more.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Starter Bacteria First there are the lactic acid bacteria that initially acidify the milk, persist in the drained curd, and generate much of the flavor during the ripening of many semihard and hard cheeses, including Cheddar, Gouda, and Parmesan.

    On Food and Cooking, The Science and Lore of the Kitchen

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