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 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.
A cheddar-like cheese from the Auverge region, with a mildly sharp taste and smooth texture.
A firm and buttery cheese from Lombary, similar to Fontina.
A blue cheese from the Auvergne region of France.
by El Piconero
A goat's milk cheese made in the style of a Spanish Manchego and rubbed with fragrant Mediterranean herbs.
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
A classic Spanish Manchego made of sheep's milk cheese, aged only for about 3 months for a mild flavor and subtle aroma.
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.
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.
by Los Cameros
An olive-oil cured mixed milk from the Rioja region of Spain, Los Cameros is milky and fresh with a lovely intensity.
A mild and young sheep's milk cheese made in Tuscany.