Semi firm cheese

A large group this and may stem from any type of milk. They are aoften referred to as uncooked, but pressed. The rind may be washed or natural (mucor). They are made everywhere, in the mountains as well as on the plains. This group has some fantastic and famous cheeses among them.

Saint Nectaire.
Saint Nectaire

Some has a compact texture, while others have holes in them. St. Nectaire, Morbier, Abondance, Issau Iraty (ewe) all belong to this group, French and famous all of them. This style of cheese is very suitable for the Norwegian style cheese slicer.

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