Best Semi-hard Cheese Types in the World
Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty and 'goaty'.
It can mature for up to three months, and when the rind drastically changes its color and becomes very hard, and the body becomes drier and crumbly, the origin of its name - crottin, meaning horse dung in French, is explained. Chavignol is great when grilled and served hot on a salad or eaten with bread and bacon.
This semi-hard cheese is traditionally produced from sheep or goat milk, or a mixture of the two. The milk used to make this cheese comes from breeds reared traditionally in the Messinia and Lakonia prefectures, where this cheese has been produced for more than 100 years.
To make Sfela, the curd has to be divided into pieces and reheated. Afterwards, the pieces are drained using cheesecloth, and they are lightly pressed and cut into small strips ('sfelas') and salted. The strips are stored in tin cans full of brine for at least three months to mature.
Arseniko Naxou is a Greek cheese originating from the island of Naxos, hence the name. The word arseniko means male or masculine. The cheese is made from raw sheep’s and goat’s milk with the addition of whey.
After it thickens, the cheese is drained in specially designed baskets known as tirovola. In the beginning, its flavor is sweet, but after a few months it develops a spicy and aromatic flavor.
Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners.
Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.
THE BEST Reblochon Cheeses
Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, buttery or plant-like due to the fact the milk it is made from must be used immediately.
It is made in the Jura massif in the caves of Doubs, Jura and Haute-Saône departments in France. The maturation period lasts at least 120 days and it is turned and scrubbed regularly during the process. Comté also has a seasonal stamp, like winter, summer, mountain Comté or plains Comté.
THE BEST Comté Cheeses
Back in the 15th century, when Pecorino production used to begin in spring, this Tuscan delicacy was called Cacio Marzolino, meaning March cheese. Nowadays, Pecorino Toscano is also produced in Lazio and Umbria, Tuscany's neighboring regions, and available year-round as either Fresco (fresh) or Stagionato (matured for at least 4 months).
This soft to semi-hard cheese is made with whole milk from sheep feasting on pastures nestled between the Apennines and the Tyrrhenian Sea. Compared to other varieties of Pecorino cheese, Toscano is only briefly salted and thus retains its delicate, sweet flavor.
Anthotyro is a Greek cheese made from goat’s and sheep’s milk. The name anthotyro means flowery cheese, referring to the strong aromas of wild herbs. There are two varieties of this cheese – fresh and dry.
The fresh variety is known as anthotyro fresco and has a soft texture and mild flavor. It is typically consumed as a table cheese or used in the preparation of pastries and pies. Combine it with honey and fresh fruits such as apples, pears, and figs.
Pair with
This semi-hard cheese is traditionally produced from sheep milk (sometimes with the addition of no more than 20% goat milk). It is made in Macedonia, Thessaly, and Xanthi and Lesvos prefectures. This cheese has been produced in Greece since the 19th century.
Regulations require Kasseri to ripen for at least three months, although it is usually left to mature for six to twelve months. Younger versions of Kasseri have a delicate flavor that is quite sweet and tangy, while the aged ones become salty and piquant, bearing a slight resemblance to parmesan cheese.
Queso Manchego is a pressed cheese made from raw or pasteurized ewe's milk of the Manchega breed that grazes freely on the pastures in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo. When produced from raw milk, Manchego cheese is labeled as Artesano.
Its color ranges from pale yellow to greenish-black, and the flavor is slightly acidic, but depending on the aging period, it can also be spicy and peppery. The texture is firm and compact and it may contain tiny, irregular, unevenly distributed eyes.
Pair with
VARIATIONS OF Queso Manchego
THE BEST Queso Manchego Cheeses
This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added.
Oscypek is produced from May to September and it is regarded as a traditional product of Poland's southernmost region, Podhale. With its pronounced smokiness and a unique salty and slightly sour flavor with subtle hints of chestnuts, this mildly piquant cheese is best enjoyed grilled, accompanied by cranberry marmalade.
Best Semi-hard Cheese Producers in the World
AWARDS
International Cheese Awards - Gold
2019
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2022, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2010, 2009
World Championship Cheese Contest - Best of Class
2020, 2010
BEST Spring Brook Farm Cheese Cheeses
Walo von Mühlenen specializes in the production and maturation of Swiss cheeses, working with affineurs to age cheeses in optimal conditions. The company highlights traditional methods and regional cheese varieties, maintaining close relationships with small-scale dairies to ensure high-quality products.
They are known for promoting lesser-known Swiss cheeses alongside internationally recognized varieties.
AWARDS
World Cheese Awards - Gold
2024, 2023, 2022
World Cheese Awards - Super Gold
2024, 2023, 2022, 2021
International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Walo Von Mühlenen Cheeses
Little Cheese Farm is a family-owned artisanal cheese producer located in Belgium. They focus on creating high-quality, handcrafted cheeses using traditional methods and locally sourced ingredients. Their range of products includes a variety of cheeses made from cow, goat, and sheep milk, all crafted with a passion for sustainability and authenticity.
Known for their dedication to preserving the unique flavors of the region, Little Cheese Farm emphasizes the importance of quality over quantity, delivering exceptional cheeses that reflect the rich culinary heritage of Belgium.
AWARDS
World Cheese Awards - Gold
2021
World Cheese Awards - Super Gold
2024, 2022, 2021
BEST Little Cheese Farm Cheeses
Caseificio Artigiana, located in Putignano, Italy, is renowned for its traditional Apulian dairy products, crafted with a deep respect for artisanal methods. Established in 2001, the dairy has grown significantly, now operating in a large facility that reflects its expansion in both the domestic and international markets.
This growth is supported by their commitment to using only the best local milk, ensuring the quality and authenticity of their products such as mozzarella, burrata, and various aged cheeses. The dairy's excellence has been recognized with numerous awards, particularly for their burrata, which has gained international acclaim.
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2023
Concours International de Lyon - Gold
2025
BEST Caseificio Artigiana Cheeses
Belton Farm is a British cheese producer. The farm has been producing cheese since the 1920s, leveraging traditional methods to craft its products. They specialize in making British territorial cheeses, including Cheshire, Red Leicester, and Double Gloucester.
Belton Farm has won numerous awards for their cheeses, indicating a high standard of quality in their production processes.
AWARDS
World Cheese Awards - Gold
2022
Great Taste Awards - 2 stars
2024
Global Cheese Awards - Gold
2024, 2023, 2021, 2019, 2018
BEST Belton Farm Cheeses
BelGioioso Cheese, based in Wisconsin, USA, is renowned for its production of Italian-style cheeses since 1979. The company operates out of multiple facilities and crafts over 27 different varieties of cheese. BelGioioso is known for its commitment to quality, using fresh, local milk and traditional cheesemaking methods.
This commitment is evident in their practice of processing milk into cheese on the same day it is collected from local farms to ensure freshness and flavor. BelGioioso has been recognized widely in the cheese industry, receiving numerous awards from prestigious competitions like the World Cheese Championship and the American Cheese Society.
AWARDS
World Cheese Awards - Gold
2021
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2003, 2002, 2000
BEST Belgioioso Cheese Cheeses
AWARDS
World Cheese Awards - Gold
2024, 2023, 2022, 2021
World Cheese Awards - Super Gold
2024, 2023
International Cheese Awards - Gold
2024, 2023, 2022, 2019
BEST Lustenberger & Dürst Cheeses
AWARDS
Concours International de Lyon - Gold
2025
World Cheese Awards - Gold
2024, 2022, 2021
World Cheese Awards - Super Gold
2024, 2022, 2021
BEST Prolactine France Cheeses
Carr Valley Cheese is a family-owned cheese company located in Wisconsin, known for its traditional cheesemaking techniques passed down through generations. It produces a wide variety of cheeses, including artisanal and specialty cheeses, that have won numerous national and international awards.
The company operates multiple retail stores across Wisconsin.
AWARDS
International Cheese Awards - Gold
2024, 2023, 2022, 2019
World Championship Cheese Contest - Best of Class
2020, 2016, 2012, 2010
American Cheese Society Judging & Competition Awards - 1st Place
2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002
BEST Carr Valley Cheese Cheeses
Grafton Village Cheese, based in Grafton, Vermont, specializes in the production of artisanal cheddar cheese. This company is a part of the nonprofit Windham Foundation, which focuses on promoting Vermont's rural communities. Grafton Village Cheese uses traditional techniques and raw milk from local Jersey cows to craft its cheeses.
Their offerings range from aged cheddars to limited edition flavors.
AWARDS
International Cheese Awards - Gold
2023, 2022, 2019
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2014, 2013, 2012, 2010, 2009
BEST Grafton Village Cheese Cheeses
Best Semi-hard Cheeses in the World
Tomme de Chèvre Cave Rousseau is a semi-hard goat cheese hailing from France, particularly known for its rich flavor and creamy texture. This cheese is characterized by its rustic, natural rind, which is often adorned with a delicate layer of ash.
The interior boasts a pale, creamy color with a slightly crumbly texture that becomes increasingly supple as it ages.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
World Cheese Awards - Gold
2022
Postel Mi-vieux Belegen is a semi-aged Belgian cheese, known for its smooth and creamy texture. It has a rich, slightly nutty flavor, which intensifies as it matures. Typically enjoyed with bread or on a cheese platter, Postel Belegen is a versatile cheese that pairs well with both light red wines and stronger beers.
It is a popular choice for those who enjoy semi-matured cheeses with a balanced taste.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
World Cheese Awards - Gold
2024
AWARDS
World Cheese Awards - Super Gold
2023, 2021
Gentenaer by Little Cheese Farm is a handcrafted Belgian cheese that embodies the essence of traditional cheese-making. This artisanal cheese is made from the fresh, high-quality milk of cows that graze on lush pastures in the picturesque region of Meetjesland.
The cheese showcases a unique flavor profile influenced by the rich terroir and the natural diet of the cows, which directly impacts the taste of the milk.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2018, 2017, 2016, 2015
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2023
International Cheese Awards - Gold
2024
AWARDS
World Cheese Awards - Gold
2024
International Cheese Awards - Gold
2024, 2023, 2022
Affineur Walo Jura Mountain cheese is a product created by Walo von Mühlenen, a company renowned for its expertise in aging and refining cheeses. The cheese is made from cow's milk and reflects the rich traditions of Swiss cheesemaking. It is aged to develop a complex flavor profile, with creamy and nutty undertones and a smooth texture.
The aging process takes place in specialized facilities to ensure the cheese attains its characteristic depth of flavor and unique aroma.
AWARDS
World Cheese Awards - Super Gold
2023
World Cheese Awards - Gold
2024
AWARDS
World Cheese Awards - Gold
2024
American Cheese Society Judging & Competition Awards - 1st Place
2019, 2018
Don Carlo is an Italian cheese made from the raw milk of Bruna Alpina cows. This cheese is semi-hard, and it matures for several months, resulting in a rich, complex flavor profile. It has a smooth, creamy texture with a slightly nutty taste, complemented by hints of butter and grass.
The aging process also imparts a mild spiciness to the cheese, making it a versatile option for pairing with a variety of foods, especially cured meats, fruits, and wines. Don Carlo is known for its natural rind and is often enjoyed as a table cheese or grated over dishes.
AWARDS
Italian Cheese Awards - ICA
2019, 2017, 2015
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Semi-hard Cheeses in the World” list until March 21, 2025, 10,804 ratings were recorded, of which 7,223 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.