Semi-Hard Cheese

Semi-Hard Cheese

 Semi-hard cheeses are made by cooking and pressing, usually become powdery and more spicy as they age. All cheeses are appreciated for their high content of protein, calcium, fat while semi-hard cheeses types appreciate added value for generally last quite long time and compacted flavor.
Semi-hard cheeses typically have a nice balance of crudity, a little sweet taste and a right amount of salt. The fruity white and medium-bodied wines are a good match with this type of cheese.
Referring to the type of milk used, we can have these types of cheese:
COW CHEESE - queso daxaca, gouda, tilsit, cheddar, stilton, gouda, provolone, monterey jack, maytag blue, stichelton.
SHEEP CHEESE - yorkshire blue, ossau-iraty, feta, roquefort.
GOAT CHEESE - majorero.


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