Top 100 Semi-hard Cheeses
in the World

Metsovone is a hard or semi-hard smoked table cheese, produced from cow's milk or alternatively with a mixture of cow's milk with up to 20% sheep’s or goat’s milk. It has been made in the Metsovo mountain region for more than 50 years from locally reared animals' milk. During the manufacturing, it is put in cylindrical molds that are placed in cold water to make the cheese more compact and afterwards placed in pickle. After the drying, the maturation lasts, at least, three months. Finally, it is smoked for a couple of days. It has a textured paste and a slightly yellow rind. The taste is rich, slightly salty and spicy, with a dried fruit aftertaste. It can be enjoyed both raw and cooked and is a regular ingredient in quiches or pizzas. It is an excellent appetizer to serve with a glass of ouzo or wine.Expand

Back in the 15th century, when Pecorino production used to begin in spring, this Tuscan delicacy was called Cacio Marzolino, meaning March cheese. Nowadays, Pecorino Toscano is also produced in Lazio and Umbria, Tuscany's neighboring regions, and available year-round as either Fresco (fresh) or Stagionato (matured for at least 4 months). This soft to semi-hard cheese is made with whole milk from sheep feasting on pastures nestled between the Apennines and the Tyrrhenian Sea. Compared to other varieties of Pecorino cheese, Toscano is only briefly salted and thus retains its delicate, sweet flavor. Depending on how mature it is, Pecorino Toscano can be enjoyed as a table cheese or used for grating over various pasta dishes or hearty Tuscan potage soups such as Ribollita. Fresco or Stagionato, it also pairs well with fresh vegetables, fruits, jam, and honey.Expand

Redykołka is a small, semi-hard cheese made from half-fat sheep's milk in the Podhale region in Poland. The name derives from the Polish word redyk, meaning a ceremony where sheep are taken to mountain pastures, kept there grazing and brought back down from the mountains. The cheese is made in unusual shapes of small animals, birds, hearts or spindles. It must not exceed the maximum weight of 300 grams, the smallest one being redykolka in the shape of a spindle and weighing from 30 to 60 grams. It is made from the leftovers in the process of making the famous Polish Oscypek cheese and is regularly confused with it. In the past, Redykolka was often used as a gift from shepherds to children or guests and it was always given in even numbers. The cheese is smooth and white on the interior while it is straw-colored on the exterior due to having been smoked. Its taste is slightly salty, smoky and spicy.Expand

Canastra is a Brazilian cheese made from raw cow’s milk. It originates from the area of Serra da Canastra in the state of Minas Gerais, hence the name. The cylindrical cheese is either semi-hard or slightly softer, and its flavor is mildly acidic and slightly spicy. Traditionally, Canastra matures for 21 days, but some producers leave it to mature even longer, up to 40 days, when its flavor resembles that of Grana Padano. In the past, the cheese was made for special occasions such as visits from royalty and captains. It is recommended to pair it with red wine, dark beer, and guava paste. In 2008, this cheese was proclaimed an intangible cultural heritage of Brazil.Expand

Anthotyro is a Greek cheese made from goat’s and sheep’s milk. The name anthotyro means flowery cheese, referring to the strong aromas of wild herbs. There are two varieties of this cheese – fresh and dry. The fresh variety is known as anthotyro fresco and has a soft texture and mild flavor. It is typically consumed as a table cheese or used in the preparation of pastries and pies. Combine it with honey and fresh fruits such as apples, pears, and figs. The dry variety, known as anthotyro xero has a rich, salty flavor and a crumbly texture. It is recommended to consume it as a table cheese or grate it over pasta (especially spaghetti) and salads.Expand

This is not your regular Cheddar made across the world, but a unique one because of its maturity, distinctive full flavor, the source of milk and special methods of handmade production within the four Counties of Dorset, Somerset, Devon and Cornwall. It needs to mature for at least 9 months before it is sold, either in cylindrical shape or in blocks of variable sizes. Its flavor can be described as full, sharp and nutty, and it is firm and creamy yellow on the inside, with a crumbly texture. West Country Farmhouse Cheddar is best paired with grapes, pears, apples, figs, celery or ripe tomatoes.Expand

Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, buttery or plant-like due to the fact the milk it is made from must be used immediately. It is made in the Jura massif in the caves of Doubs, Jura and Haute-Saône departments in France. The maturation period lasts at least 120 days and it is turned and scrubbed regularly during the process. Comté also has a seasonal stamp, like winter, summer, mountain Comté or plains Comté. The texture of the cheese is creamy and it can be sliced, grated or cubed. It also melts easily, and is best paired with sherry and red wines or it can be melted in fondues.Expand

This semi-hard cheese is traditionally produced from sheep or goat milk, or a mixture of the two. The milk used to make this cheese comes from breeds reared traditionally in the Messinia and Lakonia prefectures, where this cheese has been produced for more than 100 years. To make Sfela, the curd has to be divided into pieces and reheated. Afterwards, the pieces are drained using cheesecloth, and they are lightly pressed and cut into small strips ('sfelas') and salted. The strips are stored in tin cans full of brine for at least three months to mature. During maturation, the cheese acquires its characteristic yellowish color. Its body is full of small holes created during fermentation. A cheese adored by consumers, sfela is a commonly used ingredient in modern Greek cooking. It is usually served as an appetizer, grilled, or combined with meat and vegetables in a tasty Greek pie.Expand

Arseniko Naxou is a Greek cheese originating from the island of Naxos, hence the name. The word arseniko means male or masculine. The cheese is made from raw sheep’s and goat’s milk with the addition of whey. After it thickens, the cheese is drained in specially designed baskets known as tirovola. In the beginning, its flavor is sweet, but after a few months it develops a spicy and aromatic flavor.Expand

Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty and 'goaty'. It can mature for up to three months, and when the rind drastically changes its color and becomes very hard, and the body becomes drier and crumbly, the origin of its name - crottin, meaning horse dung in French, is explained. Chavignol is great when grilled and served hot on a salad or eaten with bread and bacon. Young Chavignol should be paired with white wines, while the older ones pair nicely with full-bodied red wines. Expand

Montgomery’s Cheese is a family-run artisan cheesemaker based in South Somerset, England, renowned for its traditional farmhouse Cheddar produced at the North Cadbury farm, where cheesemaking has been carried on for three generations. The cheese is handmade using raw cow’s milk from the family’s own herd, following time-honoured methods that include cloth binding and maturation on wooden shelves for a minimum of 12 months. This process results in a deep, rich and nutty flavour profile that has become widely recognised in the UK and beyond. Longer ageing, as in the Extra Mature versions, further enhances complexity, developing a firmer texture and introducing subtle spicy and savoury notes. Montgomery’s Cheddar is hard, dense and slightly crumbly, with layered aromas ranging from sweet, milky tones to pronounced nutty and grassy nuances, and occasional natural blue veining that adds further character. The Montgomery family has preserved this cheesemaking tradition since the early 20th century, remaining faithful to historic methods that allowed this distinctive style to survive even as much of the industry shifted toward industrial production.Expand

Latteria Sociale Valtellina is a dairy cooperative based in the Valtellina valley in Lombardy, founded in 1969 with the aim of uniting local milk producers and safeguarding the alpine dairy tradition of northern Italy. The cooperative brings together farmers working in mountainous areas, where cows graze on high-altitude pastures that strongly influence the quality and aromatic profile of the milk. Its production is deeply rooted in the territory and reflects a close relationship between landscape, agriculture, and local know-how. Latteria Sociale Valtellina is especially known for cheeses and dairy products typical of the region, alongside butter, cream, ricotta, fresh cheeses, and yogurt. The cooperative model allows for consistent quality while supporting small-scale farmers and preserving traditional practices. Modern processing standards are combined with respect for seasonality, animal welfare, and sustainable use of alpine resources. Through this approach, Latteria Sociale Valtellina plays a key role in maintaining the gastronomic identity and cultural heritage of the Valtellina region.Expand

Cooperativa La Poiana is an agricultural cooperative founded in 1982 in the Valle Grana area, province of Cuneo, with the aim of preserving and promoting the traditional production of mountain cheeses, especially Castelmagno DOP. It was established at a time when organized protection was needed to safeguard local producers and the knowledge surrounding one of Italy’s most historic and prestigious cheeses. The cooperative brings together small farmers and cheesemakers from alpine villages, using milk sourced exclusively from local herds grazing on high-altitude pastures rich in native flora. Production is based on traditional methods, supported by carefully controlled modern hygiene and quality standards. A distinctive feature of La Poiana is the aging of cheeses in natural stone cellars and caves, which contributes to their complex aromas and marked mineral character. The core of its production is Castelmagno DOP, alongside other traditional Piedmont cheeses made from cow’s, sheep’s, or mixed milk. The cooperative plays an important role in preserving the rural identity and economic vitality of the Valle Grana communities. Beyond production, it is actively involved in education, gastronomic promotion, and creating direct links between producers and the market. Its philosophy is built on transparency of origin, traceability, and respect for seasonality. Today, La Poiana is regarded as one of the key guardians of Piedmontese cheesemaking heritage. Its products are available through selected specialty shops, gastronomy channels, and distributors in Italy and abroad.Expand

Fromagerie d’Étiez is an artisanal cheese dairy located in the village of Vollèges, in the Val de Bagnes area of the canton of Valais, Switzerland. It works with milk sourced from nearby local farmers, ensuring a strong connection between production and the surrounding alpine terroir. Since its establishment in the late 1990s, the creamery has focused on preserving traditional Swiss cheesemaking practices, with particular emphasis on regional mountain specialties. Its range includes Raclette du Valais AOP, various tomme-style cheeses, sérac, butter, and fondue preparations made according to local recipes. Production is based on fresh, locally collected milk, reflecting seasonality and regional character. The creamery operates a direct retail shop and offers tastings and guided visits by appointment, allowing visitors to experience both the products and the production process. Fromagerie d’Étiez is regarded as a valued local producer that combines craftsmanship, regional identity, and everyday accessibility of high-quality Swiss cheeses.Expand

Spring Brook Farm Cheese is located in Reading, Vermont, where they produce artisanal cheeses. The cheeses produced by Spring Brook Farm are made using traditional techniques and include varieties such as Tarentaise, an alpine-style cheese. The farm also operates as an educational facility, teaching students about sustainable agriculture through its partnership with the Farms for City Kids Foundation.Expand

Dalewood Fromage is a family-owned artisanal cheese dairy located in the Paarl area, in the heart of South Africa’s Cape Winelands region, known for producing farmstead cheeses made exclusively from the milk of its own cows. Production is rooted in regenerative farming practices and biodiversity conservation, with a strong focus on sustainability and animal welfare. Dalewood Fromage produces a wide range of cheeses inspired primarily by European, especially French, traditions, including soft cheeses with white and blue molds as well as more mature, character-driven styles. All cheeses are handmade in small batches and carefully aged to highlight the natural qualities of the milk and the local terroir. The creamery is open to visitors and offers tastings, creating a direct connection between production, education, and the culinary experience. Today, Dalewood Fromage is regarded as one of the notable representatives of contemporary South African artisanal cheesemaking, defined by quality, sustainability, and authenticity.Expand

Roça da Cidade is a family-run producer of traditional Queijo Minas Artesanal – Canastra, located in São Roque de Minas, in the heart of the Serra da Canastra region of Minas Gerais, Brazil. Production is based on generations of cheesemaking tradition and uses raw cow’s milk from the farm’s own herd, processed on the same day following the classic method that relies on milk, natural rennet, salt, and pingo, the native starter culture specific to this terroir. The cheeses are hand-shaped and naturally aged, allowing the development of a natural rind and flavor profile shaped by the local microclimate and native microflora. Roça da Cidade combines respect for traditional methods with compliance to modern quality and safety standards, holding Brazil’s Selo Arte certification and recognition linked to the geographical indication of Canastra cheese. Their cheeses are known for a full, milky and slightly tangy character that evolves with aging into more complex, nutty, and earthy notes. Today, Roça da Cidade stands as a representative producer of authentic Canastra cheese, deeply connected to the landscape, culture, and artisanal heritage of the region.Expand

Fromages Spielhofer is a cheese producer based in Saint-Imier, Switzerland. It specializes in the production of Swiss cheeses, including the traditional Tête de Moine, which is crafted using methods that are centuries old. The company contributes to the local economy by maintaining artisanal practices specific to the Jura region.Expand

Walo Von Mühlenen is a Swiss specialist in raw milk cheese, dedicated to the craft of creating exceptional cheese with a rich, Alpine flavor. Based in Switzerland, the company is known for its high-quality cheeses that combine traditional methods with innovative aging techniques. Affineur Walo works closely with nature to produce cheeses that reflect the authenticity and purity of Swiss dairy. Their products highlight their commitment to sustainable practices, using raw milk from cows that graze on rich, natural pastures. Each cheese from Affineur Walo is a unique creation, designed to offer a diverse range of textures and flavors, from creamy to firm, often with a characteristic aromatic finish. Their attention to detail, use of fine ingredients, and respect for the traditional Swiss cheesemaking process have earned them numerous awards and a reputation as a leader in the world of fine cheeses.Expand

Caseificio Il Fiorino is a prestigious Italian dairy company located in the heart of Tuscany, specifically in the Maremma region. Established in 1957, Il Fiorino has grown into one of the most celebrated producers of pecorino cheese, earning recognition both in Italy and abroad for its exceptional quality and craftsmanship. The company is deeply committed to preserving traditional methods of cheesemaking while embracing modern practices to ensure a sustainable and high-quality production process. At Caseificio Il Fiorino, the production of cheese is an artisanal process that values authenticity and craftsmanship. The company produces a wide range of cheeses, with a strong focus on pecorino, which is made from sheep’s milk sourced from local farms. The milk is carefully selected to ensure it is of the highest quality, and the cheesemaking process takes place in small batches to maintain the integrity and flavor of each product. The cheeses are made by hand, with skilled cheesemakers monitoring every stage of production.Expand