Semi-Firm Cheeses Category

Semi-Firm Cheeses

Semi-firm (or semi-hard) cheeses are pressed during production to remove moisture. As they age, they become even firmer and more pungent and crumbly. Most of these cheeses are great for snacks and sandwiches, and many can be cooked without becoming rubbery or oily.


Semi-firm cheese tend to have a longer shelf life than softer cheeses. Many can last about 1-2 months in the refrigerator if the package isn't opened, 3-4 weeks if opened, and 2 weeks if sliced.


Most semi-firm cheeses are made with cow's milk. Cheeses made with sheep's milk have more butterfat, which make them richer and creamier. Cheeses made with goat's milk, like Gjetost, tend to have a tangy, earthy, and sometimes barnyard flavor.

Abondance
Abondance
This French raw cow's milk cheese has a subtle, nutty flavor. It's a good melting cheese.
Learn more
Appenzell, Appenzeller
Appenzell
This is a creamy and pleasantly stinky cow's milk cheese.
Learn more
Asiago (fresh)
Asiago (fresh)
Asiago is a cow's milk cheese. Don't confuse this with aged Asiago, which is a firm grating cheese.
Learn more
Beaufort
Beaufort
This semi-firm raw cow's milk cheese is slightly sweet and has a nice texture. It's a great melting cheese, so it's often used in fondues.
Learn more
Caciotta, Casciotta
Caciotta
This mild Italian cheese is made with a blend of sheep's milk and cow's milk cheese.
Learn more
Caerphilly
Caerphilly
This Welsh cow's milk cheese is crumbly and a good melter.
Learn more
Cantal
Cantal
This French cow's milk cheese is sweet when young but earthy and grassy when aged. It's a reliable party-pleaser--mild but complex.
Learn more
Cheddar, Tillamook
Cheddar
The curds of many English cow's milk cheeses are "cheddared" or cut them into slabs and stacked to allow whey to drain off. Some cheddars have more lactose in them, making them "sharp" or acidic. Less sharp cheddars are often labeled "mild" or "medium." England supplies many fine Cheddars, as does Vermont and Tillamook, Oregon.
Learn more
Cheshire  , Blue Cheshire
Cheshire
Said to be England's oldest cow's milk cheese, is a good cooking cheese. Blue Cheshire is a blue-veined version.
Learn more
chevre (aged)
Don't confuse this aged goat cheese with the far more common chevre frais (fresh chevre). Use within a few days after purchasing. For best flavor, serve at room temperature.
Learn more
Colby
This Wisconsin cow's milk cheese resembles a mild Cheddar.
Learn more
Comte, Comté, Comte Gruyere, Gruyère du Comté
Comte
This excellent French cow's milk cheese dates from the time of Charlemagne. It has a mildly sweet, nutty flavor, much like Gruyère. It's a very good melting cheese.
Learn more
Danbo
Danbo
This Danish cow's milk cheese. It varies from mild to sharp depending on the aging process.
Learn more
Derby cheese, Derby Sage cheese, Derbyshire cheese
Derby cheese
Includes: Derby Sage cow's milk cheese (pictured), which is flavored with sage.
Learn more
Edam
Edam
This is a mild Dutch cow's milk cheese. This has a red wax coating.
Learn more
Emmental, Bavarian Swiss cheese, Emmentaler, Emmenthal, Emmenthaler
Emmental
This Swiss cow's milk cheese is riddled with holes and has a mild, nutty flavor. It's an excellent melting cheese, and a key ingredient in many fondues.
Learn more
fontina
fontina
This well-regarded cow's milk cheese is mild but interesting, and it's a good melter.
Learn more
gamonedo, gamoneú, queso gamonedo
gamonedo
This expensive Spanish cheese is made from the milks of cows, sheep, and goats. It's smoked, giving it a very complex flavor. It is made from mixture of cow, sheep and goat’s milk.
Learn more
Gjetost
Gjetost
This tastes a bit like caramelized American cheese. It is made from a combination of goat and cow milk.
Learn more
Gloucester
Gloucester
This orange cheddar-like cow's milk cheese comes from England. Varieties include Single Gloucester, which is ripened for only two months, and Double Gloucester, which is more highly regarded and flavorful. Huntsman cheese contains layers of Gloucester and Stilton.
Learn more
Graviera
Graviera
It is usually made with cow’s milk or a combination of cow and sheep’s milk.
Learn more
Greve
This is a Swedish cow's milk cheese that is similar to Emmental cheese or American Swiss cheese.
Learn more
Gruyere
Gruyere
Gruyères are excellent melting cow's milk cheeses. They're commonly used to make fondues, soufflés, gratins, and hot sandwiches. Varieties include Swiss Gruyère, Beaufort, and Comte.
Learn more
Idiazabal cheese, Idiazábal cheese, queso vasco
Idiazabal cheese
This salty, sharp and crumbly Basque cheese is made with raw sheep's milk. It's usually smoked and aged before it hits the stores. It's a good cheese to grate in salads, melt on meats, or eat with crackers. Try serving it with sherry.
Learn more
Jarlsberg
Jarlsberg
This is a Norwegian cow's milk cheese. It is a knock-off of Emmentaler. It's mild, creamy yellow, and has large holes.
Learn more
Kashkaval, Kachkeval
Kashkaval
This is a Bulgarian version of Italy's Caciocavallo cheese. It becomes much firmer as it ages and turns into a good grating cheese. It is usually made with cow’s milk or a combination of cow and sheep’s milk.
Learn more
kasseri
kasseri
This salty and tangy Greek cheese is made from sheep's milk. It's great on pizza.
Learn more
Lancashire
Lancashire
This is a rich, tangy, and crumbly cow's milk cheese produced in Britain. It's a good melting cheese.
Learn more
Leerdammer
Leerdammer
This Dutch cow's milk cheese is similar to Emmental or Jarlberg, only milder.
Learn more
Leicester, Red Leicester, Leicestershire
Leicester
This is an English cow's milk cheese that's very similar to cheddar.
Learn more
Leyden, Leiden
Leyden
This Dutch cow's milk cheese is flavored with cumin and caraway seeds.
Learn more
mahon, Mahón
mahon
This well-regarded Spanish cow's milk cheese is a terrific snacking cheese, but it's also incorporated into casseroles. Try it with sherry.
Learn more
Manchego cheese
Manchego cheese
Don't confuse this with aged Manchego cheese, which is firm and yellow, and typically used for grating. Younger Manchego sheep's milk cheese is sweet and nutty. It melts nicely and is often used in quesadillas.
Learn more
mysost, Primost, brunost
mysost
This a sweet whey cheese that is made with cow's milk and often some goat's milk.
Learn more
Nøkkelost, Nokkelost
Nøkkelost
This Norwegian cow's milk cheese is seasoned with caraway seeds, cumin, and cloves.
Learn more
raclette
raclette
People often melt this Swiss cow's milk cheese and dip new potatoes into it.
Learn more
Saint Nectaire cheese, St. Nectaire cheese
Saint Nectaire cheese
This French cow's milk cheese has a rich, nutty flavor.
Learn more
Swiss cheese, American Swiss cheese
Swiss cheese
This popular cow's milk cheese is an American knock-off of Switzerland's Emmentaler cheese. This difference is that our domestic version usually has smaller eyes (making it easier to slice) and is made from pasteurized milk. Emmentaler has a richer, nuttier flavor.
Learn more
Tete de Moine, Tête de Moine
Tete de Moine
This is a very pungent Swiss cow's milk cheese.
Learn more
Vasterboten cheese
Vasterboten cheese
This hard cow's milk cheese has a strong flavor and is popular in Sweden.
Learn more