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 51 products:
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 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, 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 is a cheeseplate classic.
from Italy
A sheep's milk cheese made in Rome, firm with a mild flavor and encrusted with peppercorns.
from Canada
by Old Quebec
A super sharp Canadian cheddar with wonderful caramel notes and a butter, crumbly flavor that's never cloying.
from France
by Agour
A mild sheep's milk cheese with a light aroma.
from Spain
by Asturias
This Spanish famous blue cheese has a tangy sharp taste .
from France
by Livradois
A cheddar-like cheese from the Auverge region, with a mildly sharp taste and smooth texture.
from France
by Marcel Petite
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 Switzerland
by Emmi
The Swiss fondue cheese by tradition, this cave-aged Gruyere is nutty, rich and pleasantly spicy.
from United States
by Fiscalini
Soaked in beer, this malty, hop-spiked cheddar is great for casual night snacking, dips, burgers and more.
from Spain
by Merco
The perfect accompaniment to red wine, this semihard Spanish cheese is made from cow, goat and sheep milk
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 United States
by Vella Cheese
A classic American cheese, dry-aged 10 months for a firm, straw-hued paste and sweet nutty flavor.
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.
from United States
by Fiscalini
A delightful purple-rinded cheddar that's been soaked in a Californian Cabernet for a unique, fruity finish
from United States
by Fiscalini
A firm cheddar-like cheese with mild, sweet flavor and nutty aroma, great for snacking, grating and melting.
from United States
by Fiscalini
A caramel-hued cheddar smoked over local apple, cherry and hickory wood chips for a rustic, woodsy flavor.
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.