Semi-Soft Cheese

19 products

    Semi-soft cheese falls between soft and hard cheeses in terms of texture and flavor. It has a semi-firm, pliable texture that is often slightly elastic, and a mild to tangy flavor that can range from nutty to buttery and that appeals to many palates! 

    The production process for semi-soft cheese involves curdling the milk with rennet and then pressing the curds to remove any excess moisture. The cheese is then allowed to mature for several weeks, which helps to develop its unique flavor and texture. Semi-soft cheeses are typically made using cow's, sheep's, or goat's milk and can be made with a variety of production methods, including washed rind, bloomy rind, or pressed. 

    19 products
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    a slice of Raclette cheese
    Raclette - Sliced
    a slice of Tomme de Savoie cheese kept on top of a Tomme de Savoie block
    Tomme de Savoie IGP
    Raclette à la Truffe - Sliced
    a big slice of Saint-Nectaire cheese
    Saint-Nectaire Fermier AOP
    Raclette Fumée (Smoked) - Sliced
    a big slice of spicy and fruit flavored Raclette aux Trois Poivres cheese
    Raclette aux Trois Poivres (Pepper) - Sliced
    Raclette à l'Ail des Ours (Wild Garlic) - Sliced
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    Reblochon Fermier de Savoie AOP
    a piece of Morbier cheese
    Morbier AOP
    Emmental de Savoie IGP
    two slices of Tomme du Berry cheese with truffle
    Tomme du Berry aux Truffes
    Hercule
    three quarters of Tomme de Chèvre cheese
    Tomme de Chèvre
    a small Tomme d’Estaing cheese slice on top of bigger slice of Tomme d’Estaing cheese
    Tomme d'Estaing
    Pecorino Pepato
    half block of Gouda aux Truffes Fermier cheese
    Gouda aux Truffes Fermier
    half block of Gouda au Cumin Fermier cheese
    Gouda au Cumin Fermier
    Smoked Scamorza
    Tomme de Chèvre au Piment d'Espelette
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