Sliced for sandwiches, crumbled over salads, or grated onto pasta, our cheese range offers diverse culinary applications. Aged from 0 to 24 months, Pasti Enak® cheeses are tended to daily to ensure the development of ideal textures, rich flavors, and distinctive aromas.
Cheese Texture Guide
Firm Cheeses
Texture: Solid, compact, may be slightly crumbly
Examples: Feta, Tomme, Pepper Jack, Monterey Jack, Cheddar, Swiss, Chevre, Halloumi, Raclette, Gouda
Notes: These cheeses are aged longer, giving them a more concentrated flavor and firmer bite.
Semi-Hard Cheeses
Texture: Dense, dry, often crumbly
Examples: Comte, Asiago, Alpine, Romano
Notes: These cheeses are great for cooking and grating. They have lower moisture and a more pronounced flavor.
Hard Cheeses
Texture: Dry, crumbly, often granular
Examples: Parmesan and Grated Parmesan
Notes: These cheeses are aged the longest. They’re perfect for pasta or salads and have intense, salty flavors.
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