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 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 Dutch cheese made in the Italian tradition, this is a wonderful cow's milk cheese with nutty flavors similar to parmesan.
from United States
by Great Lakes Cheese
One of Americas' most beloved sandwich cheeses, this Provolone is mild, delicious and convenient!
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.
Made by the biggest cheese making company in France, Chaumes is a very popular cheese with hints of nuts.
by Quesos del Casar
A semi-firm Spanish goat cheese from Extremadura with a wonderful creaminess and milky sweet flavor.
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.
by El Piconero
Aromatic dried rosemary brightens up this smooth Spanish goat's milk cheese made in La Mancha.
The Swiss fondue cheese by tradition, this cave-aged Gruyere is nutty, rich and pleasantly spicy.
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.
A sheep's milk cheese bathed in sea salt and aged in wood cellars for thirty days.