Category Archives: semi-soft

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Tomme De Grosse-Ile

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.

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Raclette

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.

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Le Cabouron

Le Cabouron is a semi-soft, interior-ripened cheese that possesses a mild flavour with a taste of milk.

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Fetard

This semi-soft cheese is made from thermized milk and aged for 90 days. This cheese has been steeped in and washed with beer.

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Cape Vessey

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.

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