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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 51 products:
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.
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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, 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 is a cheeseplate classic.
 
Pecorino Toscano Fresco
from Italy by Tuscany
A mild and young sheep's milk cheese made in Tuscany.
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Tomme Brebis AOC Raw Milk
from France by Agour
A mild sheep's milk cheese with a light aroma.
 
Cabrales DO - Asturias
from Spain by Asturias
This Spanish famous blue cheese has a tangy sharp taste .
 
Cantalet Young
from France by Livradois
A cheddar-like cheese from the Auverge region, with a mildly sharp taste and smooth texture.
 
Chaumes
from France
Made by the biggest cheese making company in France, Chaumes is a very popular cheese with hints of nuts.
 
Comte St. Antoine AOC - Aged 24 Months
from France by Marcel Petite
 
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.
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Gruyere Cheese - Cave-Aged 12 Months
from Switzerland by Emmi
The Swiss fondue cheese by tradition, this cave-aged Gruyere is nutty, rich and pleasantly spicy.
 
Fiscalini Hopscotch Cheddar - Scotch Ale Beer Cheddar
from United States by Fiscalini
Soaked in beer, this malty, hop-spiked cheddar is great for casual night snacking, dips, burgers and more.
 
Iberico Semicured Cheese - 3 months
from Spain by Merco
The perfect accompaniment to red wine, this semihard Spanish cheese is made from cow, goat and sheep milk
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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.
 
Monterey Jack, Dry - Aged 10 Months
from United States by Vella Cheese
A classic American cheese, dry-aged 10 months for a firm, straw-hued paste and sweet nutty flavor.
 
Murcia al Vino
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.
 
Fiscalini Purple Moon - Wine Soaked Cheddar
from United States by Fiscalini
A delightful purple-rinded cheddar that's been soaked in a Californian Cabernet for a unique, fruity finish
 
San Joaquin Gold
from United States by Fiscalini
A firm cheddar-like cheese with mild, sweet flavor and nutty aroma, great for snacking, grating and melting.
 
Fiscalini Smoked Cheddar
from United States by Fiscalini
A caramel-hued cheddar smoked over local apple, cherry and hickory wood chips for a rustic, woodsy flavor.
 
Tomme de Savoie
from France by Schmidhauser
This semi-hard cow's milk cheese from the Alps has an earthy profile with hints of meadow flowers and nuts.
 
Cacio de Roma
from Italy by Sini
A sheep's milk cheese bathed in sea salt and aged in wood cellars for thirty days.
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