Firm Texture Gourmet Cheese

Browse our great selection of Firm Texture Gourmet Cheese. Firm cheeses become harder and more concentrated with age. Firm cheeses have a lower moisture content than the softer cheeses as they lose as much as 15% of their weight as they age, which deepens their flavor. Many firm cheeses are made in the mountain regions. Try them and let us know what you think by giving us your opinion in a product review.

We will be adding exciting new Firm Texture Gourmet Cheeses frequently, so come back soon!

Our Featured Firm Texture Gourmet Cheese
Picture of chocolate stout cheddar
When Rogues Ales Chocolate Stout married Rogue Creamery's classic hand milled cheddar a lovely cheese was the result. The classic cheddar is formed, and then broken down and showered in Rogue's Chocolate Stout and allowed to meld before it is pressed into blocks for the aging process. You can see the lacing of the dark stout in the cheese noted by the faint brown veining. This Oregon gourmet cheddar was awarded multiple times at the American Cheese Society and the World Cheese Awards. Savory and tangy cheddar notes are tempered by the sweeter chocolate and coffee essence of the stout. The combinations of oats, pure chocolate, and the chocolate malts read more...
What other Gourmets are buying
  • This hallowed cheese is a favorite of long time cheese lovers. This crumbly gourmet cheese is the oldest-known cheese from England. It is dense, mildly salt, yellow-orange in color and has a slightly tangy flavor. Cheshire is made using vegetarian rennet and pasteurized cow's milk and is ripened for 2-3 months. Cheshire is produced in the English counties of Cheshire and the neighboring four count... read more
  • Leyden cheese (Leidsekaas in Dutch) is a Dutch gourmet cheese, name after the University City of Leyden (Leiden in Dutch). Finally a cheese for the cumin lover. The smattering of cumin seeds is the real star here. This addition gives the cheese a distinctive dry, tangy and spicy flavor, very unlike that of other cheese. Made from pasteurized skimmed cow's milk and similar to Gouda in shape (round ... read more
  • Tete de Moine means 'monk's head'. This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and they taught the local farmers how to make it. Unlike most other mountain gourmet cheeses which tend to be very large, it is made in small drums. The rind may be smooth and slightly greasy, or rough and brown in color. The paste is firm and creamy to straw-yel... read more
  • Gjetost is the cheese that is traditional in a Norwegian breakfast and this sweet red-orange gourmet cheese does have a presence. Gjetost is made from the whey, milk and goat's milk that is heated very slowly until the water has evaporated and the milk sugar forms a kind of brown caramelized paste. At this stage milk or cream may be added to change the fat content of the finished product. Produced... read more
  • Reypenaer cheese, one of the great Dutch cheeses, is carefully matured for about 1 year. This Dutch gourmet cheese is aged less than the Reypenaer VSOP, although it is already very old as cheeses go. It does not have the sharper tangy taste of the Reypenaer VSOP, instead it has a soft and creamy flavor that lingers on the palate. Simply delicious! At the International Nantwich Cheese Show (UK) in ... read more
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