Firm cheeses are, well, firm—for lack of a better word. Well, here’s one: they’re solid. The reason being that they have less water content than their soft and semi-soft cousins. They are aged in a cool temperature controlled cave-like place where they slowly become firmer as they lose water over time. Firm cheeses have natural rinds which are typically not eaten.
- Gruyère
- Cheddar
- North Stone
- Wagon Wheel
- Manchego
- Lancashire
- Ossau Iraty