�������t¶��

Gruyère is a cheese staple because of its creamy, nutty flavor and sturdy, semihard texture.

I like to cut semihard cheeses, like Havarti, aged cheddar, and Gouda, into triangles and cubes so they're ready for grazing as soon as possible.

Serve it with grilled seafood or semihard cheeses.

These aged sheep's milk cheeses, like Ossau-Iraty and P'tit Basque, are semihard, with a natural rind and a supple, smooth texture.

He produces only one type, called Canada, a semihard, spicy cheese with a buttery tang similar to other cheeses produced on São Jorge.