This is the most important category with its large number of cheeses and the popularity of its varieties.
It includes well-known selections like Cheddar From Here and Gouda From Here. Generally without a rind, these cheeses have a supple and elastic texture.
Firm cheeses are unequalled when it comes to adding sharpness to vegetables, omelettes, au gratin dishes, quiches, pizzas and soups.
The interior is drained and pressed to withdraw the most whey (lactoserum) possible before being cooked or semi-cooked. The moisture level is between 35% and 45%. Some firm cheeses (like curd cheese or fresh Cheddar From Here) are not ripened, which explains their under-developed flavour. Others are interior ripened for three to six months. In some of these cheeses, “eyes” form when gas is created before the interior hardens.