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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by Marcel Petite
A fruity Comte cheese with a supple and oily texture and a fruity flavor.
The classic holey Swiss cheese, this nutty and buttery cheese is great for melting on a gourmet grilled cheese.
The absolutely incredibly Dutch cheese made by a small coop in The Netherlands.
A fruity and delicate Swiss cheese made of whole milk washed in spices.
A sweet and nutty French cheese made in the style of Swiss Alpine cheeses, perfect for melting.
A bold aged cheese from Spain, rubbed with paprika, with smoky flavors and a grateable texture.
by Old Amsterdam
This award-winning buttery orange premium Gouda from The Netherlands is a cheeseplate classic.
A mild and young sheep's milk cheese made in Tuscany.
A sheep's milk cheese made in Rome, firm with a mild flavor and encrusted with peppercorns.
by Old Quebec
A super sharp Canadian cheddar with wonderful caramel notes and a butter, crumbly flavor that's never cloying.
A mild sheep's milk cheese with a light aroma.
An alpine cheese from Savoie made from specially-cared for Tarine cows.
This Spanish famous blue cheese has a tangy sharp taste .
A cheddar-like cheese from the Auverge region, with a mildly sharp taste and smooth texture.
by Marcel Petite
A firm and buttery cheese from Lombary, similar to Fontina.
A blue cheese from the Auvergne region of France.
The Swiss fondue cheese by tradition, this cave-aged Gruyere is nutty, rich and pleasantly spicy.
The perfect accompaniment to red wine, this semihard Spanish cheese is made from cow, goat and sheep milk
Made from the milk of Spanish Murciano-Granadina goats, Murcia al Vino is firm, buttery and full-bodied.
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.
An ancient monastery soft cheese with a deliciously tangy kick.
by Caseificio Montorso
A sharper, spicier version of the classic Provolone, this is aged for about 10 months to develop that robust flavor.
by El Piconero
Aged for a year, this popular Spanish cheese from sheep's milk has a richer and deeper flavor than younger versions.
This semi-hard cow's milk cheese from the Alps has an earthy profile with hints of meadow flowers and nuts.
A sheep's milk cheese bathed in sea salt and aged in wood cellars for thirty days.
from United States
Extremely smooth and delicate. Easy to use in cooking, be it in a sandwich or melted atop a dish.
An origin-protected goat's milk cheese from Extremadura.