Difference between revisions of "Firm cheeses"
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Revision as of 22:52, 24 March 2012
About firm cheeses
Cheeses usually become not only firmer but more pungent as they age, so most of the cheeses in this category pack a lot of flavor. They're often grated onto pasta dishes. Firm cheeses have a much longer shelf life than their softer counterparts.
List of firm cheeses
- Asiago
- cotija
- dry jack
- Grana Padano
- Kashkaval (aged)
- Kefalotyri
- Manchego (aged)
- mimolette cheese
- Mizithra (aged)
- Parmesan cheese
- Pecorino Tuscano
- queso enchilada
- Romano
- Saanen
- Saenkanter cheese
- Sapsago
- Sbrinz
- Sierra
- Tzfati
