Getting to Know Semi-Hard Cheese and What Makes It Special

When we talk about cheese, most people immediately imagine something creamy, crumbly or strong-smelling. But there’s a whole world of cheeses between the soft and the fully hard. That’s where semi-hard cheeses come in. These delicious options sit right in the middle, giving you the best of both textures: a firm bite with rich, developed flavour.

Semi-hard cheese refers to any cheese that’s compressed enough to slice, but not aged so long that it becomes brittle. It often has a thin rind and subtle moisture inside, with flavours that can range from mild and buttery to sharp and nutty. Some well-loved examples include Cheshire, Lancashire, Gouda and Cornish Yarg.

At Cheese Shop Nantwich, we adore semi-hard cheeses because they are so versatile, whether you’re enjoying them with bread, fruit, or something a bit special like wine or ale.

Let’s explore some top varieties, learn the best ways to pair them, and find out how they differ from the harder cheeses in your pantry.

Famous Semi-Hard Cheese Varieties You Should Try

There’s something deeply satisfying about discovering a cheese that hits the sweet spot between firm and smooth. If you’ve only tried cheddar or Brie, it’s time to branch out.

Appleby’s Cheshire

One of the UK’s oldest and most loved cheeses is Appleby’s Cheshire. It’s crumbly at first glance, but as a semi-hard cheese, it still holds its structure well. Appleby’s has a beautiful salty finish with a clean tang that comes from the mineral-rich soils where the cows graze. Ideal for sandwiches or a cheese ploughman’s lunch.

Bournes Cheshire (Cloth-Bound and Wax-Bound)

Cheshire cheese also comes dressed up differently. The creamy and slightly earthy Bourne’s Cloth-Bound Cheshire has a traditional cloth wrap that allows it to age gently. Meanwhile, the Bourne’s Wax-Bound Cheshire is sealed in wax for a tangier and tighter flavour profile. Wax gives the cheese a slightly different air, with a sharper taste and longer shelf life.

Crumbly Lancashire

Don’t be fooled by the name, Crumbly Lancashire still sits as a semi-hard cheese. It’s a gentle cheese: creamy, mild and slightly lemony. A perfect match for fruitcake or a soft white roll.

Fowler’s Sage Derby

Few cheeses look as striking as Fowlers Sage Derby. Streaked with green sage, it gives a wonderful herbal bite. The texture is smooth, and the taste is mellow, making it a standout on any cheeseboard.

Gjetost

This one might surprise you. Gjetost is a Norwegian cheese made from a blend of cow and goat whey. It has a rich caramel flavour and a dense, firm texture that still falls into the semi-hard category. Gjetost is great sliced thinly and paired with dark rye bread or apple slices.

Burts Blue

While technically a blue cheese, Burts Blue starts semi-soft and ripens into a firmer texture. It’s creamy, tangy and has ribbons of blue running through, giving you a rich taste experience without being too overpowering. It pairs beautifully with fruity chutneys or pears.

Cornish Yarg with Nettles

A truly special variety, Cornish Yarg with Nettles is wrapped in nettle leaves, developing a bloomy rind during ageing. The middle has a fresh, lemony taste and firmer bite. It’s a wonderful cheese for any party platter.

Crabtree

One of our lesser-known favourites, Crabtree cheese, offers a semi-hard consistency with mild buttery notes. A Yorkshire beauty, this cheese is simple but excellent alongside crackers or pickles.

How Semi-Hard Cheese Stacks Up Against Hard Cheeses

You might wonder what makes semi-hard cheese different from hard cheese like mature Cheddar or Parmigiano Reggiano.

The main difference is moisture. Semi-hard cheese usually contains between 45% to 55% moisture, while hard cheeses are much drier. This means semi-hard cheese tends to have a softer bite, melts more easily, and often has a shorter ageing time. That’s why semi-hard cheeses remain slightly elastic and can be sliced cleanly without crumbling too much.

Hard cheeses, on the other hand, are aged much longer. They develop sharp, punchy flavours and a drier texture that often needs a stronger knife to cut. Some even develop crystals of fat or salt that crunch as you chew.

So, if you’re after something less intense, more balanced in flavour, and versatile in dishes, semi-hard cheese is the one to reach for.

Best Pairings: What to Eat and Drink with Semi-Hard Cheese

Semi-hard cheeses love a good mix of flavours alongside them. One of the best parts about enjoying cheese is discovering pairings that bring out the hidden flavours.

Here are some of our favourite food and drink pairings:

• Fruit: Try apple slices, dried figs, or pear wedges. The natural sugars lift the taste of robust cheeses like Gjetost and Cheshire.
• Crackers and Bread: Go for plain sourdough, breadsticks or oatcakes to let the cheese speak for itself.
• Pickles and Chutneys: Red onion chutney, piccalilli, or apple pickle contrast nicely with crumbly and mellow cheeses like Lancashire.
• Wine: A creamy option like Cornish Yarg or Burts Blue matches well with crisp white wines such as Sauvignon Blanc. For stronger cheeses like Sage Derby, try a robust red like Shiraz.
• Beer and Cider: English ales and traditional ciders pair wonderfully with all sorts of semi-hard cheese, from the herb-infused to the extra mature.

Don’t forget to experiment. Some of the most surprising combinations come from simply trying something new on the cheeseboard.

How to Store Semi-Hard Cheese

If you want your semi-hard cheese to stay fresh and tasty, storing it properly is key.

• Wrap it right: Use wax paper or special cheese paper before storing in a resealable bag. Avoid cling film as it traps too much moisture.
• Keep it cool: Your cheese should live in your fridge’s vegetable drawer, where temperatures are more stable.
• Let it breathe: Before serving, take the cheese out and let it sit at room temperature for around 30 minutes. This wakes up the flavour.

Semi-hard cheeses usually last 2 to 4 weeks in the fridge once opened. Just check for any signs of mould or drying around the edges.

Cooking with Semi-Hard Cheese

Semi-hard cheeses are a chef’s best friend. They melt better than hard cheeses and hold their shape better than soft ones.

Try using them in:

• Toasties or grilled sandwiches
• Cheese tarts and quiche
• Pasta bakes or mac and cheese
• Cheese straws or savoury scones

One of the best things about semi-hard cheese is how many ways it can be enjoyed without ever getting boring.

FAQs

What makes a cheese semi-hard?
Semi-hard cheeses have mid-range moisture levels and are aged just right to be firm but not brittle. They are easy to slice and tend to be less crumbly than fully hard cheeses.

How long does semi-hard cheese last?
If stored properly in the fridge, semi-hard cheese can last up to four weeks when opened. Keep it wrapped in paper and stored in a cool, stable area.

Can you freeze semi-hard cheese?
Yes, but it may affect the texture slightly. It’s best for cooking once thawed. Slice or grate it first to make thawing easier.

Is semi-hard cheese healthy?
Most semi-hard cheeses are good sources of protein and calcium. Just watch your portion sizes if you’re keeping an eye on fat or salt.

Try Something New with Semi-Hard Cheese

With so many delicious options like crumbly Cheshire, tangy Sage Derby, or the unique delight of Gjetost, the world of semi-hard cheese is full of flavour and fun. Whether you’re making a cheeseboard or looking for the perfect sandwich filling, there’s something here for everyone.

At Cheese Shop Nantwich, we’re proud to offer a full range of top-quality semi-hard cheeses ready to ship across the UK. Whether you’re after a British classic like Appleby’s Cheshire or a herby wedge of Fowlers’ Sage Derby, we have your new favourite cheese waiting to be discovered.

Have a look through our selection at cheeseshopnantwich.co.uk and build your dream cheeseboard today.