Semifirm Cheeses

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About
The semifirm cheeses fall into several categories, including the Swiss and French “holey” cheeses with their nutty taste and mild fragrance. They are made from either sheep’s or cow’s milk and are pressed to achieve a firm yet supple texture.

The semifirm cheeses we enjoy the most are Gruyère, Emmentaler, Double Gloucester, Black Diamond, and Smoked Applewood Cheddar. The best known Cheddars vary greatly in color and sharpness. Depending on the age of the cheese, they can be very mild or sharp with great depth of character. Look for Cheddars that are firm and moist and keep well wrapped in the refrigerator. Fresh apple cider and sparkling grape juice are lovely to drink with these cheeses.