When making semi-hard cheese, the curds are pressed to remove excess moisture and develop each variety’s characteristic texture. With aging, these cheeses become firmer, more intensely flavored and, often, more crumbly. One of the most widely used semi-hard cheeses, Colby, is considered a “Wisconsin Original ”, being first produced in Colby, Wisconsin in 1874.

Semi-hard cheese varieties include:

• Swiss
• Cheddar
• Gouda
• Colby
• Gruyere

Try sliced Colby on a rare roast beef sandwich with creamy horseradish sauce or melt Gruyere over traditional French onion soup. Semi-hard cheeses are also mainstays on every cheese board.

Beverage Pairing: Riesling, Sauvignon Blanc, Pinot Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, Ale, Porter, Cream Stout, Bock, Lager, Pilsner