Types of Semi-hard Cheese

A cheese’s water or moisture content determines its texture and softness — the less moisture a cheese has, the harder its texture is. Semi-hard cheeses undergo an aging process of up to about 6 months, resulting in a moisture level higher than hard cheese but significantly lower than soft cheese (usually between 40-45%).

This group is distinguished by its mild, delicate flavor, featuring savory and tangy notes coupled with a dense yet springy texture. You can easily make thin slices of semi-hard cheese and add them to sandwiches and burgers.

The Common and Notable Types of Semi-hard Cheese

Some of the most recognized and widely consumed cheeses, like Monterey Jack and Oaxaca, have a semi-hard texture. Find out more about different semi-hard cheese varieties and their use.

Name	Milk Source	Taste & Texture	Country of Origin	Calories/oz.	How to Eat
Oaxaca	Cow	Stringy and mild	Mexico	~80 kcal	In Mexican dishes like quesadillas and tacos
Monterey Jack	Cow	Mild and creamy	United States	~110 kcal	Melted in quesadillas, tacos, pizzas, casseroles, and sandwiches
Cotija	Cow	Salty, with a crumbly texture	Mexico	~110 kcal	Grated over tacos, salads, and soups
Emmental	Cow	Nutty amd firm	Switzerland	~110 kcal	Fondue, sandwiches, and gratins
Panela	Cow	Mild, with a soft, smooth texture	Mexico	~90 kcal	Grilled, fried, or used in salads
Edam	Cow	Mild and nutty	Netherlands	~100 kcal	In sandwiches, salads, and as a snack
Provoleta	Cow	Smoky, similar to Provolone	Argentina	~120 kcal	Grilled and served as an appetizer
Asadero	Cow	Creamy and mild	Mexico	~100 kcal	Melted in casseroles, quesadillas, and pizzas
Emmentaler	Cow	Nutty, with a solid dense texture	Switzerland	~120 kcal	Fondue, sandwiches, and salads
Wensleydale	Cow	Crumbly and fruity	England	~110 kcal	Paired with fruits, salads, and desserts
Cotswold	Cow	Creamy and tangy	England	~110 kcal	Melted on toast, sandwiches, and crackers
Haloumi	Sheep	Salty and firm	Cyprus	~110 kcal	Grilled in salads and sandwiches
Brunost	Cow/Goat	Sweet yet intense flavor, reminiscent of the caramelized milk dish dulce de leche	Norway	~110 kcal	Spread on bread or crackers, used in desserts
Kasseri	Sheep/Goat	Nutty, mild, and buttery	Greece	~100 kcal	Grilled dishes, pies, and sandwiches
Sardo	Sheep	Sharp, yet delicately flavored with herbs	Italy	~110 kcal	Grated over pasta, salads, and soups
Basket Cheese	Cow/Goat	Soft and mild	Various	~90 kcal	Eaten fresh, in salads and with fruits
Kashkaval	Sheep/Cow	Salty and slightly nutty	Balkans	~110 kcal	In grilled sandwiches
Bucheron	Goat	Creamy and tangy with a distinct ‘goat cheese’ flavor	France	~120 kcal	Spread on bread, salads, and desserts
Fourme d’Ambert	Cow	Rich, creamy with a tangy and earthy taste	France	~110 kcal	Crumbled on salads, in sauces, and with fruits
Gloucester Cheese	Cow	Nutty and full-bodied with a smooth texture	England	~110 kcal	Melted on toast, in sauces, and soups
Chanco	Cow	Mild and creamy	Chile	~90 kcal	Eaten fresh, in salads, and sandwiches
Beaufort Cheese	Cow	Nutty, fruity, and slightly sweet	France	~120 kcal	Fondue, gratins, and sandwiches
Cabrales	Cow/Goat	Strong and pungent blue cheese with a creamy and crumbly texture	Spain	~110 kcal	Crumbled on salads, in sauces, and with fruits
Cantal Cheese	Cow	Earthy and robust	France	~110 kcal	Sliced on sandwiches, in salads, and snacks
Chubut	Cow	Mild and creamy with a slight tang	Argentina	~90 kcal	Melted in dishes, sandwiches, and pizzas
P’tit Basque	Sheep	Smooth, buttery and nutty	France	~110 kcal	Eaten fresh in salads, and with fruits
Sulguni	Cow	Elastic and slightly smoky, with a mild milky flavor	Georgia	~90 kcal	Grilled or fried in salads and sandwiches
Garrotxa	Goat	Earthy, slightly sweet with herbal flavor and crumbly texture	Spain	~90 kcal	Sliced on sandwiches, in salads, and snacks
Maasdam	Cow	Nutty and sweet with characteristic holes	Netherlands	~110 kcal	Sliced on sandwiches, in salads, and snacks
Maribo	Cow	Nutty and mild	Denmark	~100 kcal	Sliced on sandwiches, in salads, and snacks
Mondseer	Cow	Mild and nutty, similar to Emmental	Austria	~100 kcal	Sandwiches, pizzas, and other dishes with melted cheese

List of Some More Types of Semi-hard Cheese

• Kaseri
• Nabulsi
• Ossau-Iraty
• Shanklish Cheese
• Shifra
• Torta Del Casar
• Vacherin Fribourgeois
• Nabulsi
• Cornish Yarg
• Goya Cheese
• Leerdammer
• Parrano
• Serra Da Estrela (semi-hard variant)
• Bleu Des Causses
• Gamalost
• Añejo Cheese
• Boerenkaas
• Red Windsor
• Reggianito
• Harzer
• Molbo
• Abondance Cheese
• Le Marechal
• Metsovone
• Payoyo
• Salers Cheese
• Lighvan Cheese
• Fynbo
• Hushållsost
• Turrialba Cheese
• Laguiole Cheese
• Majorero
• Nøkkelost
• Redykołka
• Tilsiter
• Abbaye De Belloc
• Atleet
• Casín
• Gołka
• Balaton Cheese
• Bellingham Blue
• Carlow Cheese
• Circassian Cheese
• Coquetdale
• Duhallow
• Eesti Juust
• Graskaas
• Herrgårdsost
• Ibores
• Keltic Gold
• Maaslander
• Mallorca Cheese
• Mont Des Cats
• Oštiepok
• Raclette Du Valais
• Scharfe Maxx
• Svecia
• Tafí Del Valle
• Kars Gravyer
• Paipa Cheese
• Palmito Cheese
• Van Herbed Cheese
• Grevé
• Kadaka Juust
• Remoudou
• Trappista Cheese
• Tylżycki
• Pikauba
• Yamandú
• Flor De Guía
• Galil Cheese
• Pategrás
• Colony Cheese
• Vlašić Cheese
• Ardsallagh Hard Goat’s Cheese
• Knockalara Sheeps Cheese
• Zgorzelecki
• Tzfatit
• Charisma Cheese
• Holanda Cheese
• Santarém Cheese

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