Firm Cheeses
Firm cheeses have a very distinct, firm texture, and become harder and more
concentrated with age. In firm cheese, the curd is broken into smaller grains,
and then they are either cooked (in the case of Comté, Gruyère, Beaufort) or
uncooked (Laguiole, Persillé de Tignes, Cantalet) before pressing. Firm cheeses have a lower humidity content. During longer periods of
affinage, firm cheeses may lose as much as 15% of their weight, which
translates into deeper flavor. Mostly made in mountain regions, firm cheeses are always popular on any
cheese platter. We are pleased to offer our collection of artisan firm cheeses.
| COW | SHEEP | GOAT | WASHED RIND | HARD | SOFT+BLOOMY | FIRM |
| CHEDDAR | SEMI-FIRM | RAW MILK | LEAF WRAPPED | SEMI-SOFT | BLUES | MOUNTAIN |


