At PT. Pasti Enak®, and O-Dairy® our firm cheeses, semi hard cheeses, and hard cheeses showcase the depth of flavor that comes from careful aging. Because each style matures differently, they offer a wide range of textures, flavors and culinary uses — from slicing and melting to crumbling and grating.

Firm Cheeses

Texture: Solid, compact, sometimes slightly crumbly
Examples: Feta, Tomme, Pepper Jack, Monterey Jack, Cheddar, Swiss, Chevre, Halloumi, Raclette, Gouda

Firm cheeses balance softness with structure. As they age, they develop concentrated flavors and a satisfying bite. Chefs slice them for sandwiches, melt them into casseroles, or grill them for dishes like halloumi skewers. In addition, their versatility makes them perfect for cheese platters, where they pair beautifully with fruits, nuts, and cured meats.

Semi Hard Cheeses

Texture: Dense, dry, often crumbly
Examples: Comté, Asiago, Alpine, Romano

Semi‑hard cheeses deliver sharper intensity than firm varieties. Because they contain less moisture, their flavors are bolder and more pronounced. Comté and Asiago enrich baked dishes, while Caprino Romano adds savory punch to pasta sauces. Therefore, semi‑hard cheeses are prized in kitchens where chefs want depth without overwhelming richness.

Hard Cheeses

Texture: Dry, crumbly, often granular
Examples: Parmesan, Grated Parmesan

Hard cheeses represent the peak of aging. After many months — sometimes years — of maturation, they develop nutty complexity, salty intensity, and a granular texture. Parmesan, for example, elevates pasta, risotto, and salads when grated finely. Because of their durability, hard cheeses store well and remain a staple in both home and professional kitchens.

Cheese Mongers Note

At Pasti Enak®, we believe texture is more than a technical detail — it is the way cheese communicates flavor, aroma, and satisfaction. By offering firm, semi‑hard, and hard varieties, we provide cheeses that suit every occasion, from everyday meals to gourmet creations.