Maribo is a Danish semi-hard cheese made from cow's milk.

This semi-hard cheese is aged for several months.

The vast majority of Dutch cheeses are semi-hard or hard cheeses.

It is a semi-hard cheese, with small granular holes, and is made from whole milk, which gives it a 26 percent fat content.

Applewood smoked cheddar is a fairly dense semi-hard cheese.

It is a semi-hard cheese that is a variety of Tilsiter.

Svecia is produced in a fashion typical to many semi-hard cheeses.

The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.

Fynbo is a semi-hard Danish cheese named after the island of Fyn.

A cheese slicer is used usually to cut semi-hard and hard cheeses.