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Firm Cheeses

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.

Cooking Tips

Firm Cheeses can be sliced to be eaten as is or shredded or grated to be used in cooking.

Firm Cheeses

Battelmatt 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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Also called:

Hard Cheeses; Fromage dur (French); Hartkäse (German); Formaggio a pasta dura, Formaggio duro (Italian); Queso duro (Spanish)


Oulton, Randal. "Firm Cheeses." CooksInfo.com. Published 20 January 2004; revised 31 July 2005. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/firm-cheeses>.

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