Semi Hard Cheese
![Asiago](https://www.frenchdelibvi.com/pub/.700_ITAL-ASIAGOPRSTO_1_800x_m.jpg)
Asiago
Asago is an Italian cheese typical of northern Italy and more particularly of Trento, Vicenza and Padua. With good cow's milk, Asago has a DOP, ie the French equivalent of the AOC or Appellation...
![Comte 8-10 Months](https://www.frenchdelibvi.com/pub/.20180410_comte-extra-2.jpg_1__m.jpg)
Comte 8-10 Months
A cooked pressed cheese, the Comté is matured for at least four months. But some wheels from this lord of cheeses are matured for up to eighteen or even twenty-four months. It is characterized by an...
![Edam](https://www.frenchdelibvi.com/pub/produits/.Edam_m.jpg)
Edam
Edam is a semi-hard cow's milk cheese that originated in the Edam region of the Netherlands. It has a pale-yellow color, and a mild, nutty, salty flavor when it's young, which becomes sharper and...
![Emmental de Savoie](https://www.frenchdelibvi.com/pub/produits/.2105851_m.jpg)
Emmental de Savoie
Emmental de Savoie is a cooked and pressed cheese with a yellow to brown rind, made from cow's milk in the departments of Savoie and Haute-Savoie in France. Regular and clear holes are evenly...
![Fontina](https://www.frenchdelibvi.com/pub/produits/.2105863_m.png)
Fontina
Fontina, semihard cow's-milk cheese that originated in the Valle d'Aosta region of northern Italy. Fontina has a tough beige natural rind, sometimes coated in wax, and a pale gold interior with a few...
![Gruyere Dent Du Chat](https://www.frenchdelibvi.com/pub/produits/.2105849_m.jpg)
Gruyere Dent Du Chat
With its mellow texture and a balanced flavor of freshness, the “Dent du Chat” is a unique cheese. It makes feeling you just right in the middle of the meadows ! Semi-hard cheese....
![Morbier](https://www.frenchdelibvi.com/pub/produits/.Morbier_m.jpg)
Morbier
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the...
![Provolone Valpadana PDO](https://www.frenchdelibvi.com/pub/.Prvolone_valpadana_m.jpg)
Provolone Valpadana PDO
Provolone Valpadana has a thin and smooth rind that varies in color from yellow to golden or brownish. The cheese is compact, with the possible presence of eyes, and straw-yellow in color. The Mild...
![Raclette de Savoie](https://www.frenchdelibvi.com/pub/produits/.2105853_m.png)
Raclette de Savoie
The Raclette de Savoie under its orange rind, the cheese is supple and ivory yellow in color. It has a frank, balanced and very fragrant taste, and is ideal for melting....
![Saint Nectaire](https://www.frenchdelibvi.com/pub/produits/.Saint_Nectaire_m.jpg)
Saint Nectaire
St. Nectaire, has an interesting color. Its grayish-purple rind is covered with white, yellow, and red mold spots, a result of the wild grasses that the Salers cows eat during summer and autumn. ...
![Saint Paulin](https://www.frenchdelibvi.com/pub/produits/.2106080_m.jpg)
Saint Paulin
Saint-Paulin is a French semi-soft cheese made from cow's milk, originating from the region of Bretagne. It was originally produced by Trappist monks. Underneath its washed rind, there is a...
![Tomme De Savoie](https://www.frenchdelibvi.com/pub/produits/.2105848_m.jpg)
Tomme De Savoie
Tomme de Savoie is an upland variety of Tomme cheese, specifically, one from Savoy in the French Alps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind....