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