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Semi Hard Cheese

Semi Hard Cheese

Semi-hard cheese includes all time favorites like Cheddar, Gouda, Havarti & Gryuère.

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.

 

 

MORE ABOUT SPECIFIC CHEESES

Gouda Cheese

Gouda Cheese

Gouda Cheese
Cheddar

Cheddar

Cheddar
Havarti (PGI)

Havarti (PGI)

Havarti (PGI)
FONTINA (PDO)

FONTINA (PDO)

FONTINA (PDO)
Provolone

Provolone

Provolone
Emmentaler

Emmentaler

Emmentaler
Taleggio (PDO)

Taleggio (PDO)

Taleggio (PDO)
 Comté (PDO)

Comté (PDO)

Comté (PDO)
Edam Cheese

Edam Cheese

Edam Cheese
Gruyère (PGI)

Gruyère (PGI)

Gruyère (PGI)
Manchego Cheese

Manchego Cheese

Manchego Cheese
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