Firm

Basic info

Canadian firm cheeses offer a great flexibility of use. They keep very well. They are delicious by themselves and can also be used in a thousand different ways in the kitchen. Popular varieties include Swiss, Cheddar, Raclette, Gouda and Brick.

How to enjoy them?

Pastas, cooked dishes, quiches, omelettes, gratins, sandwiches and salads couldn't survive without firm cheeses! At any meal, these cheeses add taste and nutritional value. At a tasting or simply at the end of a meal, accompanied by fruit and nuts or with varied breads, they’re always able to please young and old alike.

How are they made?

Once the curdling process is complete, the curd is drained and subjected to high pressure to remove the maximum amount of whey (lactoserum). This process produces a firm cheese. These multi-purpose cheeses are then interior-ripened, which means that the process starts at the centre and progresses to the surface.

Certain cheeses, like Raclette, Provolone or Swiss require an additional step in which they are cooked, which makes them even firmer.

In the course of ripening, firm cheeses receive different treatment and care. Some, like Raclette, are washed, scraped and brushed to avoid the forming of any unwanted mould. Others are wrapped in paraffin (Gouda) or vacuum-packed.

The ripening period, which varies according to cheese, sees the forming of "eyes" in some cheeses (like Swiss). These elegant holes, so fascinating to children, are due to the release of gases which dilate the cheese body before it becomes truly firm.

Firm cheeses have a butterfat content varying from 20 to 31% and a moisture level varying from 35 to 52%.

Visit the cheesemaking page to learn more about how Canadian cheeses are made.

Conservation

Storage

Firm cheeses keep very well, from a few weeks to several months. In fact, cheeses continue to ripen and to develop the different tastes.

As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.

To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.

Freezing

All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.

You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.