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.

The interior is drained and pressed to withdraw the most whey (lactoserum) possible before being cooked or semi-cooked. 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.

Firm cheeses keep very well in the vegetable drawer of the refrigerator. In fact, they continue to age and develop their flavour. 


Hard

This kind of cheese features rich and sharp flavours, like l'Ancêtre Parmesan. Hard cheeses are produced just like firm cheeses, except that their interior is subjected to stronger pressure and the ripening period is longer; in some cases, it takes years. These cheeses have a hard and dry rind.

Under good conditions, hard cheeses keep for several months. Their qualities and flavours continue to ripen and increase over time. Remember, however, that any prolonged exposure to air and temperatures higher than 4ºC contributes to their degradation.

Hard cheeses are unequalled when it comes to adding sharpness to vegetables, omelettes, au gratin dishes, quiches, pizzas and soups. Combined with Cheddar From Here, Mozzarella or Emmental l'Alpinois, they give your favourite foods a divine touch.