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Semi Hard Cheese

Semi-hard (or semi-firm) cheeses usually become crumblier and more pungent as they age, but while young they are firm and flavorful. While semi-soft cheeses are moist and creamy, semi-hard cheeses tend to be on the drier side, but not hard and crumbly, just firm. Semi-hard or semi-firm cheeses tend to melt quite easily, just like semi-soft cheeses, and have milder flavors. Prime examples include some our customer's favorite cheese: Cheddar, Asiago, Cantal, Comte, Edam, Gruyere, Idiazabal, Jarlsberg, Mahon and Manchego.
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1 - 28 of 44 products:
 
Cacio de Roma
from Italy by Sini
A sheep's milk cheese bathed in sea salt and aged in wood cellars for thirty days.
 
Comte St. Antoine AOC - Aged 10-14 Months
from France by Marcel Petite
A fruity Comte cheese with a supple and oily texture and a fruity flavor.
 
Emmi Swiss Cheese
from Switzerland by Emmi
The classic holey Swiss cheese, this nutty and buttery cheese is great for melting on a gourmet grilled cheese.
 
Gouda
from Netherlands by Beemster
The absolutely incredibly Dutch cheese made by a small coop in The Netherlands.
 
Ibores DO
from Spain by Extremadura
An origin-protected goat's milk cheese from Extremadura.
 
Imperial Appenzeller
from Switzerland by Emmi
A fruity and delicate Swiss cheese made of whole milk washed in spices.
 
Madrigal Cheese - French Baby Swiss Cheese
from France by President
A sweet and nutty French cheese made in the style of Swiss Alpine cheeses, riddled with eyes and perfect for melting.
 
Mahon Reserva - 12 Months
from Spain by Menorca
A bold aged cheese from Spain, rubbed with paprika, with smoky flavors and a grateable texture.
 
Old Amsterdam Premium Aged Gouda Cheese
from Netherlands by Old Amsterdam
This award-winning buttery orange premium Gouda from The Netherlands should always have a place on the cheeseboard.
 
Pecorino Toscano Fresco
from Italy by Tuscany
A mild and young sheep's milk cheese made in Tuscany.
 
Provolone Cheese Slices
from United States by Great Lakes Cheese
One of Americas' most beloved sandwich cheeses, Great Lakes' Provolone is mild, delicious, and comes in convenient slices.
 
Raw Goat's Milk Cheese with Red Wine
from Spain by Buenalba
A great artisan cheese from La Mancha, this is made from raw goat's milk cheese, cured with rich red Cencibel wine.
 
Rustico with Black Pepper
from Italy
A sheep's milk cheese made in Rome, firm with a mild flavor and encrusted with peppercorns.
 
Tomme Brebis AOC Raw Milk
from France by Agour
A mild sheep's milk cheese with a light aroma.
 
Cantalet Young
from France by Livradois
A cheddar-like cheese from the Auverge region, with a mildly sharp taste and smooth texture.
 
Cantalet Young
from United States by Grafton
A cheddar-like cheese from the Auverge region, with a mildly sharp taste and smooth texture.
 
El Viejo Maestro Goat Cheese
from Spain by Quesos del Casar
A semi-firm Spanish goat cheese from Extremadura with a wonderful creaminess and milky sweet flavor.
 
Fontal
from Italy by Mitica
A firm and buttery cheese from Lombary, similar to Fontina.
 
Fourme D'Ambert
from France by Laqueuille
A blue cheese from the Auvergne region of France.
 
El Viejo Maestro Goat Cheese
from Spain by El Piconero
A goat's milk cheese made in the style of a Spanish Manchego and rubbed with fragrant Mediterranean herbs.
 
El Viejo Maestro Goat Cheese
from Spain by El Piconero
Aromatic dried rosemary brightens up this smooth Spanish goat's milk cheese made in La Mancha.
 
Iberico Semicured Cheese - 3 months
from Spain by Merco
 
Manchego Cheese - Artisan D.O.P. - Aged 4 months
from Spain by Artequeso
A young Manchego from the La Prudenciana Estate in la Mancha, this cheese is soft and elastic with a lovely mild flavor.
 
Manchego D.O.P. 3 months
from Spain by Campomancha
A classic Spanish Manchego made of sheep's milk cheese, aged only for about 3 months for a mild flavor and subtle aroma.
 
Murcia al Vino - The Drunken Goat
from Spain by Palancares
Made from the milk of Spanish Murciano-Granadina goats, Murcia al Vino is firm, buttery and full-bodied.
 
Pata de Mulo Curado
from Spain by La Trashumancia
A sheep's milk cheese from Spain, Pata de Mulo is firm and creamy with a smooth flavor, perfect with membrillo paste.
 
Port Salut
from France by Safr
An ancient monastery soft cheese with a deliciously tangy kick.
 
Provolone Piccante Cheese, Aged 10 Months
from Italy by Caseificio Montorso
A sharper, spicier version of the classic Provolone, this is aged for about 10 months to develop that robust flavor.
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