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Semi-hard cheeses fall between soft and hard varieties. They are firm cheeses but not yet as hard as really hard cheeses, so the ripening process is a bit shorter. Big advantage: you can easily have these cheeses delivered at home!
Due to the ripening process, this cheese is often slightly spicier and firmer. This cheese has a full taste. The big advantage of this cheese is that you can use it in many different ways. You can use these cheeses in a dish or serve them on a cheese board.
With dot on 1 is the Bowland. This less well-known, but certainly no less tasty cheese, is very special because of the combination of cheese, apple, cinnamon and currants. Because of this delicious combination of sweet and savory you can serve this cheese very well on a cheese board with other cheeses to give it a different twist.
A more famous semi-hard cheese is the Emmentaler. The Swiss cheese is known for its large holes. This used to be seen as an imperfection, but now these big eyes are a figurehead for Swiss cheese.
De Pecorino Moderno Tartufo is a sheep cheese to which black truffle has been added. Because this Pecorino is prepared in a traditional way and washed in sea water, it gets the recognizable salty taste. Another salty cheese is the Morbier. Due to the unique process in which the evening curd is divided from the morning curd by a layer of ash, this is already an eye-catcher. This matures for three to four months and is washed in brine three times a week. Very tasty with a good glass of red wine.
De St. Bernard comes from Belgium. This semi-hard cow's milk cheese is creamy, full and soft. This cheese is authentically produced in Flemish kloosters made. The St. Bernardus abbey cheese ripens for six weeks in damp cellars. This cheese goes hand-in-hand with a nice abbey beer, but is also delicious on a sandwich!
