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Home » Dairy » Cheese » Firm (aka Hard) Cheeses

Firm (aka Hard) Cheeses

Firm aka hard cheeses

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

Other names

AKA: Hard Cheeses
Italian: Formaggio a pasta dura, Formaggio duro
French: Fromage dur
German: Hartkäse
Spanish: Queso duro

This page first published: Jan 20, 2004 · Updated: Apr 5, 2022.

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Tagged With: Cheese Technical Terms

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