Semi-hard Cheese

Semi-hard cheese

A perfect balance of moisture and aridity, these cheeses provide a firm, slightly springy texture with a delicate blend of savory and tangy flavors. Usually dense in consistency, the cheese is often made by compressing curds into a solid, draining them of any remaining whey in the process. Taken directly from their molds, some cheeses (i.e. Gouda, Edam and Jarlsberg) receive a coating of wax, thus avoiding the need for brine. Typically, semi-hard cheeses are aged anywhere between one and six months depending on type.

Buttery, sweet, rich

Having aged less than half a year, semi-hard cheeses are characterized by their relatively mild taste and aroma. Due to the lack of moisture, the fragrance rarely pronounces itself too strongly. Semi-hard cheeses often are characterized by soft touches of hazelnuts and seared butter, along with a diverse lineup of mellow nuances. Semi-hard cheese melts and spreads evenly when grated, with firmer and slightly older cheeses guaranteeing neat slices every time. Opting to grate the cheese yourself delivers a cleaner palate than shop-bought variants, which tend to be a mixture of multiple types.

Often wearing a wax or cloth coating, semi-hard cheeses with natural rinds are edible all the way through, intensifying in flavor towards the exterior.

Types of semi-hard cheese

A roster of adored classics, semi-hard cheeses show their full beauty when served beside vibrant flavors of fresh fruit or a deep red wine.

Cheddar

Hardly ever in need of introduction, this English treasure has become a permanent resident in global cuisine. Cheddar has a maturity anywhere between two months to over two years. Depending on the age, Cheddar can be found with a diverse range of textures and tastes. Some are even mixed with chili, black pepper and onion.

Pair with a dry red wine, zesty pear and roasted nuts.

Gouda

Sharing a name with its town of origin, Gouda features a lightly beige-colored body made using milk from either sheep, cows or goats. It has a sweet and nutty flavor, often with a light and mild aroma. As it ages, flavors become more piquant and the texture crystallizes.

Pair with a slightly bitter beer or a deep red wine.

Queso Manchego (PDO)*

Residing in the heartland of La Mancha, Queso Manchego cheese is as much a native as it is a product of the region. It is nutty, with light touches of sweet fruit and spice. The use of sheep’s milk allows for a richer, creamier consistency that grows granular and flaky as the seasons pass.

Pair with honey, figs and roasted walnuts.

*Castello does not produce or sell Queso Manchego (PDO).

Havarti (PGI)

This gentle Danish cheese is easily recognized by its interspersed holes and near-white interior. Loved for its creamy consistency, it offers a smooth and subtle flavor. As it ages, its profile increasingly resembles that of Cheddar - both in taste and texture.

Pair with a light white wine or a simple pilsner beer.

Gruyère (PGI)*

A cheese plastered in history and tradition, Gruyère acquires its flavors from rich cow’s milk. The texture is flaky and granular with age, with younger variants being denser. Revealing full-bodied, fruity tones, the flavors slowly journey towards nutty and earthy with a mild finish.

Pair with berry jam, sliced pear and grapes.

*Castello does not produce or sell Gruyère (PGI).

Fontina (PDO)*

Fontina is a semi-soft cheese with a pale, creamy interior and a delicate yet bold nutty flavor. It has a supple texture that melts beautifully, making it ideal for cooking or serving on a cheeseboard.

Pair with white truffle honey, figs, and a light red wine.

*Castello does not produce Fontina (PDO).

Provolone*

Provolone is a traditional Italian cheese with a smooth, elastic texture and a mild, tangy flavor that becomes sharper as it matures. Its flavors range from slightly sweet and buttery in younger versions to bold and piquant in aged varieties.

Pair with olives, cured meats, and a medium-bodied red wine.

*Castello does not produce or sell Provolone.

Emmentaler*

Known for its iconic large holes, Emmentaler is a Swiss cheese with a mild, nutty flavor and a firm yet pliable texture. It is made from cow’s milk and is aged to develop a balanced sweetness that complements its creamy finish.

Pair with crusty bread, fresh apples, and a light white wine.

*Castello does not produce or sell Emmentaler.

Taleggio (PDO)*

Taleggio is an Italian washed-rind cheese with a creamy, buttery texture and a tangy, slightly fruity flavor. Its thin, edible rind adds a subtle earthiness, enhancing its rich and aromatic profile.

Pair with walnuts, honey, and crusty bread.

*Castello does not produce or sell Taleggio (PDO).

Comté (PDO)*

Comté is a firm cheese with a golden interior, offering a complex blend of nutty, buttery, and slightly fruity flavors. Its smooth yet dense texture makes it a delight for slicing or grating.

Pair with green apples, toasted almonds, and a crisp white wine.

*Castello does not produce or sell Comté (PDO).

Edam

Edam is a semi-hard cheese with a smooth texture and a mild, slightly tangy flavor. Its wax-covered rind helps preserve its creamy and pleasant taste.

Pair with fresh grapes, crusty bread, and a dark beer.