Here are the definitions for the letter "h"

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HABLE CRÈME CHANTILLY

A rich, soft, ripened dessert cheese made from pasteurized cream; from Sweden.

HAND CHEESE

Also called Handkase and Harzer Kase. German and American made. Skim-milk, semi-firm cheeses, initially molded by hand, giving way now to machines. Highly pungent. May be flavored with caraway seeds.

Hard

Term used to describe cheeses that have been aged for a long period, and/or pressed, causing them to lose their moisture and become hard. Grating cheeses are hard cheeses.

Hard (Firm)

A classification of cheese varieties exhibiting a relatively inelastic and unyielding texture like Cheddar and Swiss. Federal Standards of Identity state that firm cheeses have a maximum moisture content of 34 percent and a minimum milkfat content of 50 percent.

Hard-grating

A descriptive term for cheeses, such as Parmesan, Romano, and Asiago that are well-aged, easily grated and primarily used in cooking. Federal Standards of Identity dictate that hard-grating cheese contain a maximum moisture content of 34 percent and a minimum milkfat of 32 percent.

HARZERKASE

German semi-soft, skim-milk cheese. Not quite as powerful as Limburger and sometimes flavored with caraway seeds.

Havarti

A generally mild cows’ milk cheese made throughout the United States, but especially in Wisconsin. It has very small eyes and is a very good melting cheese. Havarti is often made with flavourings such as caraway seed, dill, or garlic.

HAVARTI

Danish. A mild, rich, creamy semi-soft cheese. Stronger and more aromatic than Cream Havarti, becoming more potent with age. A dessert cheese that can be found plain or flavored with caraway, dill or chives. Used for snacks and sandwiches. Goes with crackers, bread and fresh fruit.

Heat-treated milk

Falling somewhere between raw milk and pasteurized milk, this milk is quickly heated at a lower temperature. This might mean that the milk is heated at 130 deg. F for two to sixteen seconds. The goal is to kill off any of the potentially unhealthful organisms that might exist in raw milk yet retain certain flavour and other characteristics that also exist in raw milk.

Herbaceous

A term that can apply to the flavour and/or the aroma of a cheese, referring to an herbal quality in the cheese. This quality can be the result of herbs added to the cheese, or herbs used in the curing process, but usually it is the result of the way the cheese is made, the area in which it is made, and the type of feed or grasses eaten by the animals whose milk was used for the cheese. It is often found in aged sheep’s milk and goats’ milk cheeses.

HERKIMER

A natural Cheddar cheese from the United States. Flaky, sharp taste, and pale yellow color, with a cloth rind.

HERRGARD

Swedish. Yellow cheese, semi-firm. Similar taste somewhere between Gouda and Emmentaler.

HERVE

Belgian soft cheese that is flavored with tarragon, parsley, and chives. Similar to Limburger.

HILLEROD

Danish firm cheese, best after two or more years of aging. It is as mild as Emmentaler with a sharp aftertaste like that of aged Cheddar.

Holes

The same as eyes, holes are the distinguishing characteristic of Swiss or Emmentaler cheese. They are the result of carbon dioxide bubbles that form in the body of the cheese. This carbon dioxide occurs in response to specific bacteria that are deliberately introduced into the cheese. Other cheeses, such as Havarti and Fontina, have much smaller holes because of the less aggressive bacteria present in these cheeses.