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Semi-hard cheese

Water content (WFF*)

Typical examples of semi-hard cheeses include Raclette Suisse®, Raclette du Valais AOP, Appenzeller®, Tilsiter, Tête de Moine AOP, Vacherin Fribourgeois AOP, Bündner Bergkäse and Mutschli. They are made from either pasteurised milk or raw milk and mature for 3 to 6 months.

Semi-hard cheeses are highly valued in cold and warm dishes, and some specialities are ideal for use in fondue (Vacherin Fribourgeois AOP) or raclette. Other varieties stand out due to their particular shapes or the way they are sliced (e.g. rosettes with Tête de Moine AOP). When wrapped up properly and stored in a cool place, they last for around two weeks.

*Water content in the fat-free cheese mass

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