Semi-hard

Pressed, salted and aged a few months. The broad middle of the trade and the hardest family to sell badly.

The everyday wheel of a mountain make: pressed, brined and turned, eaten young by the people who made it.

Bound in cloth and larded, so the rind breathes and the paste dries slowly. Ages into something brothy rather than sharp.

A pressed goat wheel, which is rarer than it should be: most goat milk goes to fresh formats because it pays sooner.

Held in brine through its aging rather than salted dry, which keeps the paste close and the flavor direct.