How to cook hard and firm cheeses

Information for hard and firm cheeses in our free cooking ingredients collection.

Hard and firm cheeses

This category is what most people think of when it comes to cheese. So-named because they become hardened with age, hard and firm cheeses include the well-known cheddar and Parmesan varieties. They have a strong flavor and are widely used in cooking. They are also richer in calcium than softer cheeses because more milk is used in their production. However, this also means they are higher in fat and calories and so should be used in moderation in a healthful diet.

Hard and firm cheeses are divided into these categories:

Hard grating cheeses - Hard grating cheeses include Parmesan and Romano. As the name suggests, they are often grated before use, but they can be served as chunks. Both cheeses originated in Italy. Parmesan cheese takes its name from the Parma region, where this cheese may be aged up to 4 years. Romano cheese probably originated in Rome. Italian versions are made from sheep’s milk; American versions, in contrast, are made from cow’s milk. Both types are common toppings for Italian favorites such as spaghetti. In general, these cheeses have a tangy flavor and pleasing aroma. During production, they are heated to set the curd and reduce moisture. Aging enhances their flavor and results in their texture becoming more crumbly.

Cheddar-type cheeses - Cheddar cheese originated in the English village of Cheddar and has since been adopted by cheese lovers all over the world. Cheddar’s distinct bite can range from mild to sharp, and the cheese is often seasoned with wine or spices. Cheddar cheese’s characteristic color is orange, the result of adding a natural vegetable coloring called annatto during production. Other cheddar-type cheeses include Cantal, Cheshire, Gloucester, Wensleydale, and Leicester.

Colby - A blander, more moist cheese than cheddar, Colby was developed in Wisconsin a century ago.

Gruyere-type cheeses - Carbon dioxide gases trapped inside the cheese while it is ripening create the characteristic “eyes” of this type of cheese. The cheese usually is a straw-yellow color and has a mild to rich, full flavor.

Monterey Jack - A mild, light-colored cheese, Monterey Jack also may be spiced up with bits of jalapeno peppers, pepperoni, or herbs and spices.

Swiss cheese - Known for the holes in it, Swiss cheese is a golden-yellow cheese and has a tangy flavor. The holes in it are caused by pockets of gas that develop when the cheese is made.

• Processed cheeses
• Yogurt
• Ice cream and dairy desserts
• Herbs and spices
• Basil
• Bay leaf
• Chervil
• Chives
• Cilantro
• Dill
• Fennel
• Lavender

• Soy products
• Dairy foods
• Milk
• Soy and rice milk
• Dried and concentrated milks
• Cream and sour cream
• Cheese
• Fresh cheeses
• Semisoft cheeses
• Goat cheeses
• Soft, white-rind cheeses
• Blue or blue-veined cheeses

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