Category Archives: semi-soft
Tomme de Grosse-Île is an unpasteurized semi-soft cheese. This surface-ripened cheese lasts longer than a soft cheese. Its brushed rind and its uniform texture with small cavities bring a woodsy flavour with a slightly acidulous and fruity taste.
The world’s most famous melting cheese, Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp and tends to have a strong, pungent aroma.
Le Cabouron is a semi-soft, interior-ripened cheese that possesses a mild flavour with a taste of milk.
This semi-soft cheese is made from thermized milk and aged for 90 days. This cheese has been steeped in and washed with beer.
Cape Vessey has a rustic, honey-brown rind that becomes more copper-coloured as it ages. The paste reflects the pale cream colour typical of goat’s milk. The aroma is gentle with a bit of tang, while the semi-soft paste has a sweet and delicate flavour, rich mouth feel and is balanced with a hint of acidity.