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.
1 - 28 of 44 products:
from Italy
by Sini
A sheep's milk cheese bathed in sea salt and aged in wood cellars for thirty days.
from France
by Marcel Petite
A fruity Comte cheese with a supple and oily texture and a fruity flavor.
from Switzerland
by Emmi
The classic holey Swiss cheese, this nutty and buttery cheese is great for melting on a gourmet grilled cheese.
from Netherlands
by Beemster
The absolutely incredibly Dutch cheese made by a small coop in The Netherlands.
from Spain
by Extremadura
An origin-protected goat's milk cheese from Extremadura.
from Switzerland
by Emmi
A fruity and delicate Swiss cheese made of whole milk washed in spices.
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.
from Spain
by Menorca
A bold aged cheese from Spain, rubbed with paprika, with smoky flavors and a grateable texture.
from Netherlands
by Old Amsterdam
This award-winning buttery orange premium Gouda from The Netherlands should always have a place on the cheeseboard.
from Italy
by Tuscany
A mild and young sheep's milk cheese made in Tuscany.
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.
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.
from Italy
A sheep's milk cheese made in Rome, firm with a mild flavor and encrusted with peppercorns.
from France
by Agour
A mild sheep's milk cheese with a light aroma.
from France
by Livradois
A cheddar-like cheese from the Auverge region, with a mildly sharp taste and smooth texture.
from United States
by Grafton
A cheddar-like cheese from the Auverge region, with a mildly sharp taste and smooth texture.
from Spain
by Quesos del Casar
A semi-firm Spanish goat cheese from Extremadura with a wonderful creaminess and milky sweet flavor.
from Italy
by Mitica
A firm and buttery cheese from Lombary, similar to Fontina.
from France
by Laqueuille
A blue cheese from the Auvergne region of France.
from Spain
by El Piconero
A goat's milk cheese made in the style of a Spanish Manchego and rubbed with fragrant Mediterranean herbs.
from Spain
by El Piconero
Aromatic dried rosemary brightens up this smooth Spanish goat's milk cheese made in La Mancha.
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.
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.
from Spain
by Palancares
Made from the milk of Spanish Murciano-Granadina goats, Murcia al Vino is firm, buttery and full-bodied.
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.
from France
by Safr
An ancient monastery soft cheese with a deliciously tangy kick.
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.