Soft cheeses, like the delicious Vacherin Mont-d’Or, have a short maturation period of a few weeks. They stand out thanks to their smooth and runny texture.
Semi-hard cheeses have a soft texture and a subtle nutty taste. Tête de Moine, Appenzeller and Vacherin Fribourgeois are some of the cheeses in this category.
Hard cheeses, such as Emmentaler and Gruyère, are very versatile cheeses in cooking. The intensity of their taste depends on the length of their maturation.
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