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  • Alphabetical
  • Cheeses by Category
    • Cheeses by type
    • Cheeses by country
    • Cheeses by milk
    • Cheeses by texture
    • Cheeses by color
  • Vegetarian Cheeses
  • Cheese recipes
  • Cheese gifts
  • Blog

Home / Cheeses by texture

Firm Cheeses

brittle buttery chalky chewy close compact creamy crumbly crystalline dense dry elastic firm flaky fluffy gooey grainy oily open runny semi firm smooth soft soft-ripened spreadable springy sticky stringy supple
Slices of Beemster Classic cheese arranged with nuts in a plate, accompanied with pears and nuts.

Beemster Classic

Caciotta Al Tartufo

Caciotta Al Tartufo

A half-cut Mâconnais cheese, showcasing its creamy interior and bluish-gray rind

Macconais

Trou du Cru

Trou du Cru

Galbani

Galbani

Orkney Extra Mature Cheddar

Orkney Extra Mature Cheddar

Red Windsor

Red Windsor

Dunlop

Dunlop

Cottage Cheese (Australian)

Cottage Cheese (Australian)

Pecorino in Walnut Leaves
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Pecorino in Walnut Leaves

Ricotta (Australian)

Ricotta (Australian)

Fromage de Montagne de Savoie

Fromage de Montagne de Savoie

Castelo Branco

Castelo Branco

Esbareich

Esbareich

Sardo

Sardo

Devon Garland

Devon Garland

Abertam

Abertam

Dubliner

Dubliner

Crowley

Crowley

Laruns

Laruns

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CHEESE FACTS

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POPULAR CHEESES

  • American Cheese
  • Asiago
  • Blue Cheese
  • Bocconcini
  • Brie
  • Buffalo Mozzarella
  • Burrata
  • Caciocavallo
  • Camembert
  • Casu Marzu
  • Cheddar
  • Chevre
  • Chihuahua
  • Colby
  • Colby Jack
  • Comte
  • Cotija
  • Cream Cheese
  • Dubliner
  • Edam
  • Emmental
  • Feta
  • Fior Di Latte
  • Fontina
  • Goat Cheese
  • Gorgonzola
  • Gouda
  • Grana Padano
  • Gruyere
  • Halloumi
  • Havarti
  • Manchego
  • Mascarpone
  • Monterey Jack
  • Mozzarella
  • Muenster
  • Neufchatel
  • Oaxaca
  • Paneer
  • Parmesan
  • Pecorino
  • Pecorino Romano
  • Pepper Jack
  • Provel
  • Provolone
  • Ricotta
  • Roquefort
  • Stilton
  • Taleggio
  • White Cheese

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