This semi-hard, aged blue mouldy cheese is produced all year round.

Apart from this, one of the most popular types of cheese in Spanish cuisine is semi-cured cheese, a midway point between the soft texture of fresh cheese and the intense flavours of cured cheese.

Raclette is a semi-hard cheese made on both sides of the French and Swiss border in the Alps.

Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps.

Raclette is a semi-hard cheese made on both sides of the French/Swiss Alps.

As this is a semi-hard cheese it is perfectly suitable to be sent abroad by post.

Do not leave without trying Malaga cheese curds, one of the most delicious, and do not forget to take one home.

Typical of the Walser tradition, this is a raw cheese whose production technique is typical of a semi-fat cheese: the evening milk is left to rest for 24 hours and then skimmed.