Semi hard

The curds of semi hard cheeses are heated either by warming in a vat so they shrink and expel moisture, or by scalding them so some of the lactose is washed out, reducing the lactic acid development. Next the curds are pressed to release further moisture; the result is a concentrated cheese with relatively low moisture content. Depending on the size and maturation conditions these cheeses will continue to develop for six months to over a year.

These might be semi hard, but they are fully delicious! You can find the following in our cheese fridge:

BellaVitano Espresso CheesePerenzin Di Capra in Foglia di Noce
Brezain (Smoked Raclette)
Cendre Royale (Morbier)
Fleur du Marquis
Heidi Raclette
Heidi Tilsit
Lamb Chopper
L’Artisan Petit Paul
Mauri Fontina
Midnight Moon
Mimolette Vielle
Monte Enebro
Murcia al Vino
Ossau Iraty
Provolone Piccante
Reypenaer VSOP
San Simon
Tomme de Chevre du Poitou