Semi Hard Cheese

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...

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 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...

Emmentaler AOP Mild is a young, versatile Swiss cheese, a classic type of Emmentaler that is aged for at least four months. It has a mild, slightly sweet flavor profile, often described as having...

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...

With its mellow texture and a balanced flavor of freshness, the "Dent du Chat" is a unique cheese. It makes you feel just right in the middle of the meadows!   Semi-hard cheese....

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 is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone...

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....

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....