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Semi-soft cheeses vary widely in appearance, but tend to have a firm but springy interior, although some have a soft while bloomy rind with an interior that's creamier and slightly runny. The cheeses have a round, full-bodied flavour that is not too strong, and often the taste is reminiscent of the herbs, flowers or grass of the pastures grazed by the cows, goats or sheep whose milk was used in making them.
Full-bodied white wines or light, fruity reds go well with semi-soft cheeses.
Most varieties will keep for several weeks wrapped in foil or waxed paper and stored in an airtight container in the fridge.
Referring to the type of milk used, we can have these types of cheese:
COW CHEESE - jarlsberg, stinking bishop, taleggio, panner, colby, pepper jack, havarti, bel paese, tomme de savoie, vacherin mont d'or, danbo, fontina, val d'aosta, pont-l'évêque, Butterkäse.
GOAT CHEESE - clochette, humboldt fog, charolais.
BUFFALO CHEESE - buffalo blue.