‘Fresh Cheese’ is cheese which is made and eaten without any ripening, usually within a few days of making, and kept in the fridge at low temperature until eaten. ‘Semi-Soft’ are generally at the firm end of soft, things like Port Salut. Caerphilly and Lancashire, under this classification are both hard cheeses. They sometimes are called ‘Semi-Soft’ but let’s not go down that route, makes things far too complicated. It’s not worth returning fresh cheese and by the time your entries have been thoroughly ironed, and in bits, returning them isn’t really viable. Sorry. Actually, most of the entries last year arrived by ‘Standard’ first or second class Royal Mail.