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 (Emmenthaler) styles, Gruyeres styles, many "tome" styles and Parmesan styles.