Firm aka hard cheeses. Grafvision / Getty Images via Canva Pro
Firm (aka hard) cheeses is a term used to designate a group or category of aged cheeses with 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 of a firm / hard cheese.
Cooking Tips
Firm cheeses can be sliced to be eaten as is or shredded or grated to be used in cooking.
Types of firm cheeses
- Battelmatt Cheese
- Beaufort Cheese
- Bergkäse
- Bitto Cheese
- Brick Cheese
- Cheddar Cheese
- Clonmore Cheese
- Coolea Cheese
- Emmenthal Cheese
- Etorki Cheese
- Farmhouse Cheese
- Gloucester Cheese
- Gouda Cheese
- Halloumi Cheese
- Havarti Cheese
- Hoop Cheese
- Isle of Mull Cheese
- Killeen Farmhouse Cheese
- Lamb Chopper Cheese
- Lord of The Hundreds Cheese
- Manchego Cheese (Spanish)
- Mizithra Cheese (Aged)
- Muenster Cheese
- Murcia al Vino Cheese
- Murcian Cheese
- Pinconning Cheese
- Provolone Cheese
- Qurut
- Raclette Cheese
- Raclette Jurassienne
- Red Leicester Cheese
- Salers Cheese
- São Jorge Cheese
- Tomme d’Abondance Cheese
- Windsor Red Cheese