Firm Cheeses Category

Click here to see substitutions for firm cheeses in general.

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.

Most cheeses are made with cow's milk. Cheeses made with sheep's milk, like Manchego or Pecorino, have more butterfat, which make them richer and creamier. Cheeses made with goat's milk, like Crottin de Chavignol, tend to have a tangy, earthy, and sometimes barnyard flavor.

Asiago (aged)

This cow's milk grating cheese is similar to Parmesan and Romano, but it's sweeter. It's good on pizza. There's no need to spring for a pricy Italian Asiago--our domestic knock-offs are pretty good. Don't confuse aged Asiago with the relatively obscure fresh Asiago cheese, which is semi-soft.

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caprino stagionato

This is an excellent Italian aged raw goat's milk cheese that's hard to find in the U.S.

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casu martzu

Casu martzu means "rotten cheese" in Sardinian. It contains live maggots. Seriously. The cheese has been outlawed by the European Union and the United States, since the maggots can enter the intestines and lead to serious health problems.

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cotija

This is a sharp, salty white cow's milk grating cheese that softens but doesn't melt when heated. Cacique is a well-known brand. Look for it in Hispanic markets.

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dry jack

This is aged cow's milk jack cheese.

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Grana Padano

This is just like parmesan, except that it's made in a different part of Italy and not usually aged as long, making it milder. It is made from cow's milk. As with parmesan, it's often grated on pasta dishes and salads.

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Kashkaval (aged)

Don't confuse this with ordinary Kashkaval, which is a semi-firm cheese. It can be made with cow's milk, sheep's milk or both.

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Kefalotyri

This tangy hard Greek cheese is often grated over dishes. This can be made from sheep’s milk, goat’s milk or both.

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Manchego (aged)

Aged Manchego sheep's milk cheese is yellow and a terrific grating cheese. Don't confuse it with unaged Manchego cheese, which is almost white, semi-firm, and typically used as a melting cheese

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mimolette cheese

This French cow's milk cheese is similar to Parmesan cheese, only it's a brilliant orange.

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Mizithra (aged)

Don't confuse this salty grating cheese with fresh Mizithra, which is similar to feta. This cheese is dry, crumbly, and very salty. This can be made from sheep’s milk, goat’s milk or both.

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parmesan

This firm cow's milk cheese is pungent, nutty, and salty, and it's terrific grated on salads, pasta, or pizzas, or served simply with figs, pears, or crusty bread. The best parmesan is the Northern Italian Parmigiano-Reggiano, but less pricy domestic parmesans are also well regarded. Aging increases the price and flavor.

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pecorino

This is a firm and salty Italian sheep's milk cheese that's a close substitute for parmesan. There are three main varieties: Pecorino Romano, which is the best choice for grating onto a pasta dish or salad, Pecorino Toscana = Pecorino Tuscano, which is made in Tuscany, and Pecorino Sardo = fiore sardo, which is produced in Sardinia. Don't confuse Pecorino Romano with other firm Romano cheeses, which usually aren't as well regarded.

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queso enchilada

This is a hard Mexican grating cheese that's coated with red chile paste. It is usually made with cow’s milk or a combination of cow and goat’s milk.

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Romano

Romano is similar to Parmesan and Asiago, only it has a nuttier, sharper, and saltier flavor. Pecorino Romano is made from sheep's milk, Caprino Romano from goat's milk, and Vacchino Romano from cow's milk. It's often grated onto pizzas and pasta dishes to add flavor. Pecorino Romano is made from sheep's milk, Caprino Romano from goat's milk, and Vacchino Romano from cow's milk. Domestic Romanos aren't as well-regarded as Italian Romanos.

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Saanen

Saanen is a goat's milk cheese. It comes from the Saanen breed of goats.

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Saenkanter cheese

This aged cow's milk Gouda has a very complex, rich flavor.

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Sapsago

This Swiss cow's milk grating cheese is colored and flavored by a clover-like herb. It's hard to find, but many seek it out as a low-fat substitute for Parmesan and Romano.

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Sbrinz

This hard Swiss cow's milk cheese resembles Parmesan.

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serra

This is raw cow's milk Brazilian cheese.

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Tzfati

This milk Israeli cheese was produced originally from sheep's milk. But now may also be made from cow's milk, goat's milk or water buffalo milk.

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