Firm cheeses are solid enough to slice, grate or cube, but not so dry that they are crumbly. They are the workhorses of the cheese world.
How it is made
The curds are cut small, heated and pressed to push out most of the whey. The wheels are then aged for months in a cool, humid cellar, slowly drying and developing flavor. They usually have a natural rind.
What to expect
Nutty, savory flavors that range from mild to sharp. Firm cheeses are the best all-rounders: good on a board, in sandwiches and in cooking. Several of them (such as Gruyère and Emmental) are the classic fondue cheeses; see the fondue guide.
Cheeses to try
- Gruyère
- Cheddar
- Manchego
- Emmental and other Swiss styles
- Jarlsberg
- Wagon Wheel
- Twig Farm North Stone
- Lancashire
- Ossau-Iraty