Semi hard and hard pressed; the longer a cheese is left to mature and the more it is pressed during its maturation, the harder it will become. Once the curds have been heated, they are pressed which increases their firmness. Texture is usually firm but can be grainy as in Grana Padano or silky like Emmental.
The dense texture of semi-hard and hard pressed cheeses lends itself nicely to slicing and grating, ideal for cooking as well as on a cheeseboard or in a sandwich.
Lactalis Semi-hard Pressed Cheeses: President® Emmental, President® Comte, Istara Ossau Iraty
Lactalis Hard Pressed Cheeses: Seriously Strong® cheddar, Galloway® Cheddar, Orkney Cheddar, Galbani® Grana Padano, Galbani® Parmigiano reggiano