Frederic Melton
There are many different types of cheese, and they are typically categorised by how they are made. Firm cheeses are usually the result of at least several months of ageing, which allows moisture to evaporate out of the cheese, resulting in an increasingly firm texture. Semi-hard cheeses include Cheddar, Cheshire, Gloucester, Colby, Monterey Jack and Emmental. Hard cheeses include Parmigiano Reggiano, Pecorino Romano and Grana Padano.
| Characteristics | Values |
|---|---|
| Texture | Firmer than semi-soft cheeses |
| Moisture | Less moisture than semi-soft cheeses |
| Curd | Cut with a smaller grain |
| Age | The older the cheese, the firmer it becomes |
| Flavour | Not sharp, acidic or salty, but nutty and buttery |
| Salt | Majority of semi-firm cheeses are salted in brine during production |
| Maturation period | Measured in years, not months |
| Milk | Highest quality milk is used |
| Melting | Semi-soft to firm cheeses lend themselves to melting in culinary preparation |
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What You'll Learn
- Hard cheeses are often pressed curd cheeses, meaning that curds are pressed to extract additional whey
- Semi-hard cheeses include Cheddar, Cheshire and Gloucester
- Semi-soft to firm cheeses include Cantal and Kashkaval/Cașcaval
- Hard cheeses are aged for between two and 36 months, and sometimes longer
- Semi-firm cheeses are salted in brine during production
Hard cheeses are often pressed curd cheeses, meaning that curds are pressed to extract additional whey
Firm cheeses are often semi-firm cheeses, which have a texture that feels firmer than the semi-soft category and contains even less moisture. In semi-firm cheeses, the curd is cut with a smaller grain, which releases more whey. As these cheeses age, they become firmer.
Semi-hard cheeses include the familiar Cheddar, one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium.
The general eating characteristics of Alpine cheeses are a firm but still elastic texture, a flavour that is not sharp, acidic or salty, but rather nutty and buttery.
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Semi-hard cheeses include Cheddar, Cheshire and Gloucester
There are many different types of firm cheese, including semi-hard and hard cheeses. Semi-hard cheeses include Cheddar, Cheshire and Gloucester, which are all part of a family of semi-hard or hard cheeses. These cheeses are made by cutting the curd, gently heating it, piling it, and stirring it before pressing it into forms. As these cheeses age, they become firmer.
Other semi-hard cheeses include Colby and Monterey Jack, which are similar to Cheddar, Cheshire and Gloucester but milder. Their curd is rinsed before it is pressed, washing away some acidity and calcium. Certain Swiss-style cheeses, such as Emmental, are also semi-hard.
Hard cheeses, meanwhile, have a long maturation period, which is usually measured in years rather than months. To ripen a cheese to this extent, a cheesemaker must take extra care using the highest quality milk, starter cultures, and rennet.
Finally, Alpine cheeses are also firm but elastic in texture, with a nutty and buttery flavour.
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Semi-soft to firm cheeses include Cantal and Kashkaval/Cașcaval
The majority of semi-firm cheeses are salted in brine during production. As these cheeses age, they become firmer. The curd is cut with a smaller grain, which releases more whey.
The general eating characteristics of Alpine cheeses are a firm but still elastic texture, with a nutty and buttery flavour.
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Hard cheeses are aged for between two and 36 months, and sometimes longer
Firm cheeses are usually semi-firm or semi-hard, and include the familiar Cheddar, Cheshire and Gloucester, whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. Certain Swiss-style cheeses, such as Emmental (often called "Swiss cheese" in the US), may be semi-hard. The same bacteria that give such cheeses their eyes also contribute to their aromatic and sharp flavours. Other semi-soft to firm cheeses include Cantal and Kashkaval/Cașcaval. Cheeses of this type are often considered as lending themselves to melting in culinary preparation.
Firm cheeses can also be fresh cheeses, which are smoother than cottage cheese and while firm, are not solid. They have a light flavour that works well with dishes from lasagna and pasta to cheesecake and beyond.
Some cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mould. The mould may be a velvety bloom of P. camemberti that forms a flexible white crust and contributes to the smooth, runny or gooey textures and more intense flavours of these aged cheeses. Brie and Camembert, the most famous of these cheeses, are made by allowing white mould to grow on the outside of a soft cheese for a few days or weeks.
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Semi-firm cheeses are salted in brine during production
Firm cheeses include semi-firm and hard cheeses. Semi-firm cheeses are salted in brine during production and include Cheddar, Cheshire, Gloucester, Colby, Monterey Jack, and Swiss-style cheeses such as Emmental. As these cheeses age, they become firmer. Hard cheeses have a maturation period that is usually measured in years, not months.
The general eating characteristics of Alpine cheeses are a firm but still elastic texture, with a nutty and buttery flavour.
Some fresh cheeses are also firm but not solid, with a light flavour that works well with dishes from lasagna and pasta to cheesecake.
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Frequently asked questions
Cheddar, Cheshire, Gloucester, Colby, Monterey Jack, Emmental, Cantal and Kashkaval/Cașcaval.
Firm cheese is made by pressing the curd to extract additional whey. The cheese is then aged for several months, which allows for more moisture to evaporate, resulting in a firmer texture.
Hard cheese is made by separating and draining most of the whey before pressing the curd, whereas semi-hard cheese is made by cutting the curd with a smaller grain, which releases more whey.
Semi-firm cheese has a firmer texture than semi-soft cheese and contains less moisture.
