Hard & Semi-Hard Cheeses

Term	Definition
Hard & Semi-Hard Cheeses	A category of California cheeses that includes the broadest range of varieties and styles, including many of the cheeses commonly called table cheese. These include cheeses that may seem fairly soft and creamy, such as Monterey Jack aged up to several weeks, to moderately firm cheeses, such as Gouda aged a month or more, to fairly hard cheeses such as sharp Cheddar that have been aged for many months. Cheeses in this category typically have a water content ranging from 35 to 45 percent. The California Milk Advisory Board

Term

Definition

A category of California cheeses that includes the broadest range of varieties and styles, including many of the cheeses commonly called table cheese. These include cheeses that may seem fairly soft and creamy, such as Monterey Jack aged up to several weeks, to moderately firm cheeses, such as Gouda aged a month or more, to fairly hard cheeses such as sharp Cheddar that have been aged for many months. Cheeses in this category typically have a water content ranging from 35 to 45 percent.

The California Milk Advisory Board