Light cheese is cream cheese added to Qifeng cake. It is kept fluffy by protein, and has a soft, waxy and delicate taste. After baking in water, it has a high humidity and is light, which is suitable for Asian consumers.

Half-cooked cheese is between frozen cheese and light cheese, and it is lightly roasted to the degree of half-cooked and immature, so it is lighter and its calories are reduced. Compared with heavy cheesecake, the cheese consumption of semi-cooked cheese is only about 1/5 of that of his, and the baking time is only half of that of heavy cheese. It is precisely because of this half of baking time that the concept of semi-cooked cheese came into being.

Half-cooked cheese has a flowing heart in the middle, just like steamed eggs.

Semi-cooked cheese is generally required to be stored in a cold storage at 0- 10 degrees Celsius. The entrance is cool and soft, with soft and delicate texture. With a bite, you can feel the unique mellow flavor of half-cooked cheese, and the aftertaste is sweet but not greasy. Rising in Japan, it is popular all over the world.