Semi-hard cheese

Semi-hard cheeses have a soft texture and often feature a slight taste of nuts and mushrooms. Made from pasteurized raw milk, the flavour and shape of this type of cheese varies greatly. Aged between three and six months, they can be very mild or more full-bodied. Swiss Raclette, Appenzeller and Vacherin Fribourgeois are some examples of cheeses in this category.

Semi-hard cheeses can be used in both cold and warm dishes; some specialities are ideal for raclette or fondue. Other varieties stand out for their particular shapes or the way they are sliced, such as rosettes made from Tête de Moine cheese

Our semi-hard cheeses

Cheeses from Switzerland Raclette Suisse

Raclette cheese is the most popular semi-hard cheese in Switzerland! People love it for its taste and its impressive melting properties. Treat yourself to a real traditional Swiss raclette by choosing our top quality raclette cheeses made from natural milk.

Cheeses from Switzerland Vacherin Fribourgeois

The Vacherin Fribourgeois is one of the basic ingredients of the traditional cheese fondue. It is made in the Fribourg region with raw milk from local farms.

Cheeses from Switzerland Tête de Moine

The Tête de Moine is a raw milk cheese that is pared into thin layered rosettes before it is enjoyed. Less than 10 cheese dairies in the Jura still produce it according to the AOP requirements.