This group or category of aged cheeses is also known as Hard Cheeses.
They have more moisture and fat than extra-hard cheeses, but less than semi-firm cheeses.
Cheddar is the most well-known example in the English-speaking world.
Firm Cheeses can be sliced to be eaten as is or shredded or grated to be used in cooking.
Firm CheesesBattelmatt Cheese; Beaufort Cheese; Bergkäse; Bitto Cheese; Brick Cheese; Clonmore Cheese; Coolea Cheese; Emmenthal Cheese; Etorki Cheese; Farmhouse Cheese; Firm Cheeses; Fontina Cheese; Gloucester Cheese; Gouda Cheese; Halloumi Cheese; Havarti Cheese; Hoop Cheese; Isle of Mull Cheese; Kambera Cheese; Killeen Cheese; Lamb Chopper Cheese; Longhorn Cheese; Lord of The Hundreds Cheese; Manchego Cheese (Spanish); Mitzithra Cheese (Aged); Mozzarella (North American); Muenster Cheese; Murcia al Vino Cheese; Murcia Cheese; Pinconning Cheese; Provolone Cheese; Qurut; Raclette Cheese; Raclette Jurassienne; Red Leicester Cheese; Royal Windsor Red Cheese; Salers Cheese; São Jorge Cheese; St George Cheese; Sussex Yeoman Cheese; Tomme d'Abondance; Windsor Red Cheese
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Hard Cheeses; Fromage dur (French); Hartkäse (German); Formaggio a pasta dura, Formaggio duro (Italian); Queso duro (Spanish)