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 savoury and tangy flavours. 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 moulds, 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 1 and 6 months depending on each specific type.

Buttery, sweet, rich

Having aged less than half a year, semi-hard cheeses are characterised 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 line-up 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 clearer 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 flavour towards the exterior.

Types of semi-hard cheese

A roster of adored classics, semi-hard cheeses show their full beauty when served beside vibrant flavours 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 2 months to over 2 years. Depending on the age, Cheddar can be found with a diverse range of textures and tastes. Some are even mixed with chilli, 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-coloured body made using milk from either sheep, cows or goats. It has a sweet and nutty flavour, often with a light and mild aroma. As it ages, flavours become more piquant and the texture crystallises.

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 Dane is easily recognised by its interspersed eyes and near-white interior. Loved for its creamy consistency, it offers a smooth and subtle flavour. 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 flavours from rich cow’s milk. The texture is flaky and granular with age, with younger variants being denser. Revealing full-bodied, fruity tones, the flavours 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 flavour. 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 flavour that becomes sharper as it matures. Its flavours 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 flavour 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 flavour. 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 flavours. 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 flavour. Its wax-covered rind helps preserve its creamy and pleasant taste.

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