The terms “firm” and “hard” are used to describe a very broad category of cheeses. Their taste profiles range from very mild to sharp and pungent. They generally have a texture profile that ranges from elastic, at room temperature, to the hard cheeses that can be grated. These cheeses may be made from pasteurized or raw milk, depending on the cheese and the cheesemaker. Cheeses in this category include gouda styles, most cheddars, dry jack, Swiss styles, and Parmesan styles.Hard cheese has its own distinctive robust, concentrated flavours. They vary in size and weight. Hard Cheese keeps very well due to its very low moisture content, and the longer the cheese is aged, the more flavour and character it develops. Hard cheeses are aged for a long time so that the moisture content is reduced to a range of 30-39%. They generally have a crumbly exterior texture.