{"title":"Semi Firm","description":"\u003cp\u003eSemi-firm is the most useful part of a cheeseboard and the least talked about — supple enough to slice cleanly, aged enough to have something to say.\u003c\/p\u003e\n\u003cp\u003eTommes, younger Alpine wheels, semi-matured farmhouse cheeses and washed rinds that have firmed up all sit here. They are the cheeses that work as easily in a sandwich as on a board.\u003c\/p\u003e\n\u003cp\u003eSee also \u003ca href=\"\/collections\/firm\"\u003efirm cheese\u003c\/a\u003e, \u003ca href=\"\/collections\/soft\"\u003esoft cheese\u003c\/a\u003e and \u003ca href=\"\/collections\/hard\"\u003ehard cheese\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"carrig-bru","title":"Carrig Bru","description":"\u003cp\u003eAs freshly made wheels, the Carrig Bru rounds have a lovely smooth paste and a sweet milkyness, with no developed rind. We bring the young wheels of plain Carrigaline to our warehouse in Co Meath to grow the natural, craggy rind unique to Carrig Bru. In the Sheridans maturing room, they are put on wooden shelves and the natural rind is created by repeated washing in Irish Ale. While the ale does not impart a beer flavour, it helps the rind grow and develop the overall flavour of the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674154508623,"sku":"ONL13","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"1.8kg (Full Wheel)","offer_id":57674154541391,"sku":"ONL69","price":72.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrig-bru.jpg?v=1780666513"},{"product_id":"carrigaline-cranberry-wedge","title":"Carrigaline Cranberry Wedge","description":"\u003cp\u003eCarrigaline Cranberry Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. Sweet dried cranberries are then folded through the curd before shaping and maturing, giving a mild, creamy cheese with a fruity finish.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674156147023,"sku":"CAR22","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrigaline-cranberry_6.jpg?v=1780666480"},{"product_id":"carrigaline-dillisk-seaweed-wedge","title":"Carrigaline Dillisk Seaweed Wedge","description":"\u003cp\u003eCarrigaline Dillisk Seaweed Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. Finely chopped dillisk seaweed is then folded through the curd before shaping and light maturation, giving a creamy cheese with a gentle coastal, savoury character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674156212559,"sku":"CAR21","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrigaline.jpg?v=1780666428"},{"product_id":"cavanbert","title":"Cavanbert","description":"\u003cp\u003eCavanbert is made by hand every Monday from raw cows milk from the Corleggy farm herd. It is aged for 2 weeks to develop its white rind mould and continues to develop its flavour for 6 to 8 weeks thereafter. Cavanbert makes a great cheese board cheese or for baked cheese en croute.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"230g","offer_id":57674161520975,"sku":"CAV1","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cavanbert.jpg?v=1780666157"},{"product_id":"durrus-og","title":"Durrus Óg","description":"\u003cp\u003eHaving previously used the original Durrus cheese for making Tartiflette, Jeffa set off to make a new cheese inspired by the French classic Reblochon. After experimenting with many different sizes and age profiles Durrus Og was created. Since its beginning in 2008, this cheese has gone on to win many prizes and holds a firm place in Irish artisanal cheese. We love this cheese on any cheeseboard and of course, melted into many a recipe.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"225g","offer_id":57674173874511,"sku":"DUR3","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/durrus-og-2.jpg?v=1780665036"},{"product_id":"gubbeen","title":"Gubbeen","description":"\u003cp\u003eAfter salting, the cheeses are matured in carefully controlled conditions where they are regularly washed and turned, encouraging the development of a natural rind. Gubbeen has a semi-soft texture, savoury depth, and distinctive, slightly nutty, earthy character. Over time, Gubbeen cheese became one of the early standout examples of Ireland’s modern farmhouse cheese movement, helping to establish a reputation for small-scale, quality-driven production. Its evolution has remained closely tied to the family farm, with production still focused on hands-on techniques, natural rind development, and a consistent connection to the local terroir.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674185572687,"sku":"P\/W24","price":5.45,"currency_code":"EUR","in_stock":true},{"title":"390g","offer_id":57674185605455,"sku":"GUB2","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674185539919,"sku":"ONL74","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/gubbeen_cheese_plain.jpg?v=1780655349"},{"product_id":"morbier-marcel-petite","title":"Morbier Marcel Petite","description":"\u003cp\u003eMorbier is a raw, semi-soft cow’s milk cheese from Franche-Comté in Eastern France. Morbier takes its name from the commune of the same name. Morbier is a natural rind cheese with a moist, beige \/orange colour on the exterior and an ivory to pale yellow paste within. Production is limited to areas of the Jura mountains, within the départements of Doubs, Jura and L’Ain. All milk used must come from Montbeliarde cows which are fed exclusively on grass and hay. The trademark line of ash through the centre of the paste instantly differentiates Morbier from Raclette, a cheese similar in size, shape and style. Traditionally Morbier was made over a 24-hr period, using both morning and evening milk. The first lot of curds would be cut, drained and left to rest in the mould, awaiting the addition of the curds from the next milking. In order to prevent the growth of bacteria and mould on the exposed surface of the drained curds- and therefore avoid the incorporation of undesirable substances into the interior of the finished cheese - a layer of inert vegetable ash was scattered over this exposed surface. Once they had been cut and drained the new curds could then simply be added on top of the ash.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203267407,"sku":"ONL64","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674203300175,"sku":"ONL66","price":49.5,"currency_code":"EUR","in_stock":true},{"title":"6kg (Full Wheel)","offer_id":57674203234639,"sku":"ONL62","price":198.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Morbier.jpg?v=1780061048"},{"product_id":"ossau-iratey","title":"Ossau Iratey","description":"\u003cp\u003eKnown as the grandfather of Basque cheeses, some say that Ossau Iraty was one of the first intentionally made cheeses in Europe, possibly dating back to 3,000 BC! While the exact date is debatable, many agree that the recipe and technique hasn't changed in centuries, which proves that the cheesemakers are clearly doing something right! Hailing from the Basque region of France, this cheese is named for the two picturesque regions in the Southwestern Pyrenees Mountains – Ossau located in the valley of the Bearn and Iraty in the beech forests of the Pays Basque. Both known for their stunning beauty, the Ossau Valley and Iraty Forest are popular destinations for outdoor and nature enthusiasts during all four seasons.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g (Serves 2-4)","offer_id":57674210115919,"sku":"ONL24","price":9.6,"currency_code":"EUR","in_stock":true},{"title":"600g (Serves 8-12)","offer_id":57674210148687,"sku":"ONL26","price":28.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ossau-Iraty.jpg?v=1780059996"},{"product_id":"pouligny-saint-pierre","title":"Pouligny Saint Pierre","description":"\u003cp\u003eThis traditional French cheese is named after the eponymous village and goes by the nickname ‘Eiffel Tower’ in reference to its form. A good Pouligny St Pierre is perfect when the exterior mould it is developing blue-grey patches and comes with dense, lightly crumbly paste. The flavour can range from mild saltiness to sweet goat milk depending on ripeness and season. During production, the cheese is only lightly cut once the curds are formed and then ladled into pyramidal moulds. Once removed from forms the cheese is allowed to form its geotrichum rind by adding the culture directly to the milk, or spraying onto the exterior.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674213851471,"sku":"POU1","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/pouligney.jpg?v=1780059618"},{"product_id":"raclette-savoie","title":"Raclette Savoie","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"480g","offer_id":57674216997199,"sku":"ONL31","price":14.88,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674216964431,"sku":"ONL32","price":27.9,"currency_code":"EUR","in_stock":true},{"title":"2.6kg (Half Wheel)","offer_id":57674216931663,"sku":"ONL58","price":80.6,"currency_code":"EUR","in_stock":true},{"title":"5.2kg (Full Wheel)","offer_id":57674216898895,"sku":"ONL75","price":161.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"raclette-savoie-sliced","title":"Raclette Savoie Sliced","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"350g","offer_id":57674217095503,"sku":"SLI7","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"scamorza-bianca","title":"Scamorza Bianca","description":"\u003cp\u003eScamorza is part of the pasta filata cheese family, sharing similarities with provolone and mozzarella. Pasta filata cheeses are made with spun or pulled cheese curds giving it a very satisfying texture. When the scamorza cheese is made, the curd is pulled and shaped into a knot, then hung to dry for about 14 days giving it a more firm texture and creamy, slightly salty flavour. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"300g","offer_id":57674221584719,"sku":"SCA3","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/scamorza-bianca.jpg?v=1780059104"},{"product_id":"scamorza-smoked","title":"Scamorza Smoked","description":"\u003cp\u003eScamorza is part of the pasta filata cheese family, sharing similarities with provolone and mozzarella. Pasta filata cheeses are made with spun or pulled cheese curds giving it a very satisfying texture. When the scamorza cheese is made, the curd is pulled and shaped into a knot, then hung to dry for about 14 days giving it a more firm texture and creamy, slightly salty flavour. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches. Once the scamorza is dried, it is then smoked over flame. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"220g","offer_id":57674221617487,"sku":"SCA4","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/scamorza-smoked.jpg?v=1780054057"},{"product_id":"taleggio","title":"Taleggio","description":"\u003cp\u003eAlthough it only acquired the name Taleggio in the early twentieth century, this style of cheese has been made in the Val Taleggio, in Upper Bergamo, since at least the tenth century and it is from here that the cheese takes its name. Taleggio is characterised by a slightly pungent, pinkish-orange rind and a semi-soft white paste, along with its distinctive square shape. There are many producers and many styles of affinage, which all produce a myriad of different styles of this cheese. Some can have quite a chalky paste and lactic, light flavours, others can be long matured with thick, creamy pastes and rich, deep, pungent flavours. We like our Taleggio to have an active, bright-pink-orange rind and a soft, bulging paste, giving a pungent but still sweet and slightly fruity tang.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674236363087,"sku":"DEL2545","price":7.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Taleggio.jpg?v=1780052655"},{"product_id":"tetillia","title":"Tetillia","description":"\u003cp\u003eAs its conical shape suggests, Tetilla takes its names from the Spanish word for ‘nipple’. This mild, creamy tasting cheese is made from the milk of Blonde, Friesian and Pardo-Alpine cattle that graze on the verdant pasture of Galicia, in the far Northwest of Spain. The short affinage of just one-week accounts for the sheer milky mildness of Tetilla’s flavour. Even the most sensitive of palates could not be offended by this most subtle of cheeses. The mild, yellowish rind contains a thick, smooth paste, with only the occasional eye.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"1kg","offer_id":57674240786767,"sku":"ONL14","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Tetilla-1.jpg?v=1780051389"},{"product_id":"truffle-raclette","title":"Truffle Raclette","description":"\u003cp\u003ePerfect for melting, its decadent aroma and velvety texture pairs beautifully with charcuterie, roasted mushrooms, caramelized onions, and many other autumnal flavours. Ideal for a raclette night or a special occasion, this truffle-infused cheese adds a touch of indulgence to any meal.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674241147215,"sku":"ONL60","price":16.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Truffle-raclette.png?v=1786713225"},{"product_id":"mama-marisa-blue","title":"Mama Marisa Blue","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMamá Marisa is a large-format blue cheese made by Rey Silo in Asturias, using raw, whole cow’s milk from a single local farm. The cheese was developed in collaboration with chef José Andrés, and is named after his mother, who introduced him to Asturian blue cheese as a child.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt is made entirely by hand, with the curd cut into very small grains before being drained, crumbled, salted and packed into large moulds. The young cheeses are then taken to Rey Silo’s underground cellar, where controlled temperature, humidity and airflow recreate the conditions of a natural cave. They are turned regularly and left to mature slowly, allowing the characteristic Penicillium roqueforti to develop into elegant blue veining while keeping the paste soft and creamy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a blue that is made for eating rather than overpowering everything around it. Its soft, spreadable texture makes it particularly good with crusty bread and fresh orchard fruit to bring out its dairy richness and balance the blue character. It also works beautifully on a cheese board alongside firmer cheeses, or melted through sauces, stirred into pasta or crumbled over roasted vegetables.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":58552817123663,"sku":"ONL47","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mama-Marisa-Blue-Cheese.png?v=1787574015"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/semi-firm.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}