Firm Cheeses retain little moisture from their milk beginnings. After their curds are removed from the whey, firm cheeses are drained and heated again to evaporate excess moisture. Next, they are wrapped in cloth and stored anywhere from 2 to 18 months. Storing both reduces moisture content, and increases the rich, nutty flavors. Usually, the most flavorful and sharp cheeses are aged the longest.

Firm cheeses, because of their sharp, strong flavor, pair well with many sweet and fuller-bodied wines.