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Semi-Firm Cheeses


semi-firm cheese = semi-hard cheese  Most semi-firm 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. 

Substitutes:  cheese substitutes



Abondance = Tomme d'Abondance   Pronunciation:  ah-bone-DAHNS   Notes:   This French raw milk cheese has a subtle, nutty flavor.  It's a good melting cheese. Substitutes:  Gruyere OR Fontina OR Appenzell 


Appenzell = Appenzeller   Notes:  This is a creamy and pleasantly stinky cheese.  Pronunciation:  AP-en-zel   Substitutes:   Emmentaler OR Gruyère OR raclette OR Fontina  

Asiago (fresh)   Pronunciation:  ah-zee-AH-go  Notes:  Don't confuse this with aged Asiago, which is a firm grating cheese.  Substitutes:  Provolone OR other semi-firm cheese  

Beaufort  Pronunciation:  BOH-furt  Notes:  This semi-firm cheese is slightly sweet and has a nice texture. It's a great melting cheese, so it's often used in fondues.  Substitutes: Emmenthal OR Gruyère OR Fontina OR Tomme OR Reblochon  

Caciotta = Casciotta  Pronunciation:  kah-CHOH-tah   Notes:  This mild Italian cheese is made with a blend of sheep's milk and cow's milk cheese.

Caerphilly  Pronunciation:   kar-FILL-ee  Notes:   This Welsh cow's milk cheese is crumbly and a good melter.   Substitutes:  Cheddar

Cantal   Pronunciation:  kahn-TAHL  Notes:   
This French cheese is sweet when young but earthy and grassy when aged.  It's a reliable party-pleaser--mild but complex.   Substitutes:  Cheddar OR Gruyère OR Monterey jack OR Lancashire

Cheddar   Notes:   The curds of many English 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.    Substitutes:  Colby OR Cheshire OR American cheese OR "Tofu Rella" Amber (a soy-based cheese substitute; use in melted cheese dishes) OR nutritional yeast OR white miso  OR  cheese substitutes

Cheshire  Pronunciation:  CHESH-er  Notes:   Said to be England's oldest cheese, is a good cooking cheese.  Blue Cheshire is a blue-veined version.   Substitutes: Cheddar OR  cheese substitutes

chevre (aged) = chèvre  Pronunciation:  SHEH-vruh   Notes:  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.  Substitutes:  feta  

Colby   Notes:   This Wisconsin cheese resembles a mild Cheddar.  Substitutes:  Cheddar (sharper flavor) OR Tillamook OR American  OR  cheese substitutes


Comte = Comté = Gruyère du Comté = Comte Gruyere  Pronunciation:  kohm-TAY  Notes:  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.  Substitutes:   Gruyère OR Fontina OR Beaufort OR Emmentaler

Coon  Substitutes:  Cheddar (not as sharp as Coon)


Danbo   Pronunciation:  DAN-boh  Substitutes: Samsoe OR Cheddar


Derby cheese = Derbyshire cheese  Includes:   Derby Sage cheese (pictured), which is flavored with sage.    Substitutes:  Cheddar OR Vermont Sage (for Derby Sage)

Edam   Pronunciation:  EE-dum  Notes:  This has a red wax coating.  Substitutes:  Gouda (similar, but with a higher milkfat content) OR fontina OR Leyden cheese  OR  cheese substitutes

Emmental = Emmentaler = Emmenthaler = Emmenthal = Bavarian Swiss cheese   Pronunciation:  EM-uhn-tall  Notes:  This Swiss cheese is riddled with holes and has a mild, nutty flavor.  It's an excellent melting cheese, and a key ingredient in many fondues.   Substitutes:  Jarlsberg (similar) OR Beaufort OR Gruyère OR Swiss OR raclette  OR  cheese substitutes


fontina   Pronunciation:   fon-TEE-nuh  Notes:   This well-regarded cheese is mild but interesting, and it's a good melter.   Substitutes:  Gruyère OR Emmental OR Beaufort OR Edam OR Gouda OR Bel Paese OR Appenzell OR provolone OR rablochon

gamonedo = queso gamonedo = gamoneú Pronunciation:  gah-moh-NAY-doh  Notes:  This expensive Spanish cheese is made from the milks of cows, sheep, and goats.  It's smoked, giving it a very complex flavor.   Substitutes:   Cabrales (very similar)

Gjetost   Pronunciation:  YET-ohst  Notes:  This tastes a bit like caramelized American cheese.   Substitutes:  Mysost (very similar)


Gloucester  Pronunciation:  GLOSS-ter   Notes:   This orange cheddar-like 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.  Substitutes:   Cheshire OR Cheddar

Graviera  Substitutes:   Jarlsberg OR Gruyère

Greve  Substitutes:  Swiss


Gruyere = Gruyère   Pronunciation:  grew-YARE  Notes:   Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches.  Varieties include Swiss Gruyère, Beaufort, and Comté.  Substitutes:  Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese

Gruyère du Comté  See Compté.


Idiazabal cheese = Idiazábal cheese = queso vasco   Pronunciation:  ih-dee-ah-ZAH-bol Notes:  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.


Jarlsberg   Pronunciation: YARLZ-berg Notes:   This is a Norwegian knock-off of Emmentaler.  It's mild, creamy yellow, and has large holes.   Substitutes:  Emmentaler OR Gruyère OR Swiss OR raclette

Kaser  Substitutes:  Kasseri OR Kashkaval OR Provolone


Kashkaval = Kachkeval   Notes:   This is a Bulgarian version of Italy's Caciocavallo cheese.  It becomes much firmer as it ages and turns into a good grating cheese. Substitutes:  Caciocavallo OR Provolone OR Scarmorza  OR mozzarella OR Kashkaval OR Kaser


kasseri   Pronunciation:   kuh-SAIR-ee  Notes:  This salty and tangy Greek cheese is made from sheep's milk.  It's great on pizza.  Substitutes:  Kefalotyri (in fried cheese recipes) OR Caciocavallo OR Provolone OR Scarmorza  OR mozzarella OR Kashkaval OR Kaser

Lancashire  Pronunciation:   LANG-kuh-sheer   Notes:  This is a rich, tangy, and crumbly cow's milk cheese produced in Britain.  It's a good melting cheese.  Substitutes:  Cheddar

Leerdammer  Notes:  This Dutch cheese is similar to Emmental or Jarlberg, only milder.

Leicester = Red Leicester   Pronunciation:  LESS-ter  Notes:   This is an English cheese that's very similar to cheddar.   Substitutes:   Cheddar cheese  (Not as moist as Leicester.)


Leyden = Leiden  Notes:  This Dutch cheese is flavored with cumin and caraway seeds.  Pronunciation:  LIE-dehn  Substitutes:   Gouda OR Edam


Mahón cheese = Mahon cheese  Pronunciation:  mah-HONE  Notes:   This well-regarded Spanish cheese is a terrific snacking cheese, but it's also incorporated into casseroles.  Try it with sherry.   Substitutes:  Gouda

Manchego cheese   Notes:   Don't confuse this with aged Manchego cheese, which is firm and yellow, and typically used for grating.  Younger Manchego cheese is sweet and nutty.  It melts nicely and is often used in quesadillas.  Substitutes:  Monterey jack OR mozzarella OR cheddar

Mysost = Primost   Substitutes:  Gjetost (very similar)


Nøkkelost = Nokkelost   Notes:  This Norwegian cheese is seasoned with caraway seeds, cumin, and cloves.  Substitutes:  Leyden (a very similar Dutch cheese)

Primost  See Mysost.


raclette  Pronunciation:   rah-KLET  Notes:  People often melt this Swiss cheese and dip new potatoes into it.   Substitutes:  Emmental OR Morbier OR Gruyère OR Swiss OR Jarlsberg OR Reblochon

Saint Nectaire cheese = St. Nectaire cheese   Pronunciation:  SAHN neck-TARE  Notes:  This French cheese has a rich, nutty flavor.  Substitutes:  Tomme de Savoie OR Tomme Crayeuse   

Swiss cheese = American Swiss cheese   Notes:   This popular 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.  Substitutes:  Emmentaler OR Gruyère OR Jarlsberg OR raclette OR  cheese substitutes 

Tete de Moine = Tête de Moine  Notes:  This is a very pungent Swiss cow's milk cheese.


Vasterboten cheese


Wensleydale   Pronunciation:  WENZ-lee-dale   Notes:   This is a fairly mild English cheese.  Substitutes:  Cheddar

yak cheese  Substitutes:  Swiss cheese



1 C shredded = ¼ pound


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