A world of cheese.
Semi-hard cheese

CHEESE IS TYPICALLY DIVIDED INTO SIX DIFFERENT FAMILIES BASED ON HOW IT'S MADE, APPEARANCE, AROMA AND TASTE.

SEMI-HARD CHEESE INCLUDES ALL-TIME FAVORITES LIKE CHEDDAR, GOUDA, HAVARTI & GRUYERE.

SEMI-HARD CHEESE

A perfect balance of moisture and aridity, these cheeses provide a firm, slightly springy texture with a delicate blend of savory and tangy flavors. 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 molds, 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 one and six months depending on type.

BUTTERY, SWEET, RICH

Having aged less than half a year, semi-hard cheeses are characterized 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 lineup 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 cleaner 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 flavor towards the exterior.

TYPES OF SEMI-HARD CHEESE

A roster of adored classics, semi-hard cheeses show their full beauty when served beside vibrant flavors of fresh fruit or a deep red wine.

CHEDDAR

Hardly ever in need of introduction, this English treasure has become a permanent resident in global cuisine. Cheddar has a maturity anywhere between two months to over two years. Depending on the age, Cheddar can be found with a diverse range of textures and tastes. Some are even mixed with chili, black pepper and onion.

Pair with a dry red wine, zesty pear and roasted nuts

GOUDA

Sharing a name with its town of origin, Gouda features a lightly beige-colored body made using milk from either sheep, cows or goats. It has a sweet and nutty flavor, often with a light and mild aroma. As it ages, flavors become more piquant and the texture crystallizes.

Pair with a slightly bitter beer or a deep red wine.

HAVARTI

This gentle Danish cheese is easily recognized by its interspersed holes and near- interior. Loved for its creamy consistency, it offers a smooth and subtle flavor. As it ages, its profile increasingly resembles that of Cheddar - both in taste and texture.

Pair with a light wine or a simple pilsner beer.

GRUYÈRE

A cheese plastered in history and tradition, Gruyère acquires its flavors from rich cow’s milk. The texture is flaky and granular with age, with younger variants being denser. Revealing full-bodied, fruity tones, the flavors slowly journey towards nutty and earthy with a mild finish.

Pair with berry jam, sliced pear and grapes.

GOUDA CHEESE

CHEDDAR

HAVARTI CHEESE

FONTINA CHEESE

PROVOLONE

EMMENTALER

TALEGGIO

COMTÈ CHEESE

EDAM CHEESE

GRUYÈRE

MANCHEGO CHEESE

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