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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.
1 - 28 of 44 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.
 
Rustico with Black Pepper
from Italy
A sheep's milk cheese made in Rome, firm with a mild flavor and encrusted with peppercorns.
 
Super Sharp Vintage Cheddar Cheese - Aged Over 3 Years
from Canada by Old Quebec
A super sharp Canadian cheddar with wonderful caramel notes and a butter, crumbly flavor that's never cloying.
 
Tomme Brebis AOC Raw Milk
from France by Agour
A mild sheep's milk cheese with a light aroma.
 
Beaufort
from France by Schmidhauser
An alpine cheese from Savoie made from specially-cared for Tarine cows.
 
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.
 
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.
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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.
 
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.
 
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.
 
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.
 
Sancho Panza Manchego - Aged 12 Months
from Spain by El Piconero
Aged for a year, this popular Spanish cheese from sheep's milk has a richer and deeper flavor than younger versions.
 
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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