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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
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.