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Firm Cheeses
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Flashcards
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Cheddar
Smooth or crumbly texture, sharp and pungent flavor. Pairs well with apples, nuts, and full-bodied wines.
Parmigiano-Reggiano
Hard, gritty texture with a nutty and slightly salty flavor. Pairs with figs, pears, and bold red wines like Chianti.
Monterey Jack
Semi-hard with a creamy, mild flavor when young, sharper with age. Goes well with Mexican food and melts easily.
Montasio
Ranges from semi-hard to hard, with a flavor that deepens with age. Pairs with polenta, cured meats, and robust red wines.
Gouda
Semi-hard to hard, creamy, and sweet. Pairs with dark bread, stout beer, and red wine.
Mimolette
Firm to hard with a nutty and fruity flavor. It's bright orange. Pairs with dark bread and ale or stout.
Beaufort
Firm but supple, sweet and fruity. Pairs with olives, charcuterie, and white wines like Chardonnay.
Provolone
Semi-hard with a smooth texture, ranges from sweet to tangy. Pairs well with cured meats and full-bodied wines.
Tilsit
Semi-hard, with a pungent and slightly salty taste. Pairs with rye bread and beer.
Comté
Firm and supple, slightly sweet and nutty. Pairs with nuts, fruits, and both white and light red wines.
Fontina
Semi-hard, creamy and nutty with a mild flavor. Excellent for melting. Pairs with mushrooms and rich red wines.
Emmental
Hard, with a savory but mild taste. Known for large holes. Pairs with fruits like grapes and with light white wines.
Edam
Semi-hard with a smooth, nutty flavor. When young it's soft and creamy. Pairs with fruit like pears and light beers.
Caerphilly
Firm but moist, with a mild, slightly tangy taste. Pairs with apple cider and ale.
Cantal
Firm, with a buttery and tangy flavor. Pairs with rustic bread and bold red wines like Merlot.
Pecorino Romano
Hard and salty, used often grated. Pairs well with pasta, bread, and rich red wines.
Asiago
Texture varies from smooth to crumbly, flavor from sweet to sharp. Pairs well with figs, nuts, and bold red wines.
Havarti
Semi-hard, creamy and buttery. Pairs well with light wines, crisp fruits, and crusty bread.
Manchego
Firm and buttery texture with a distinct nutty flavor. Pairs well with quince paste and Tempranillo wine.
Gruyère
Creamy and nutty when young; more assertive and complex with age. Pairs with crusty bread and both white and red wines.
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