The textural properties of cheese samples with different hardness, including three kinds of hard cheeses and two kinds of soft cheeses, were measured by using a texture analyzer and the rheological parameters of the same samples were evaluated by using a rheometer to compare the rheological and textural properties of all the cheeses. Result showed that there was a significant difference in physicochemical properties (P ＜ 0.05), including pH, moisture content and water activity, between hard and soft cheeses. Hardness was significantly higher in hard cheeses than in soft cheeses. Hardness of all the cheeses obtained by TPA analysis correlated well with viscoelastic moduli. The dynamic analysis showed that all these cheeses manifested a more solid-like form. The rheological parameters were dependent on the oscillatory frequency. The differences of viscoelastic moduli between soft and hard cheeses were probably attributed to different amounts of moisture content and different levels of proteolysis. Hard and soft cheeses were significantly different through texture and rheology analysis. Viscoelastic moduli in the frequency range of 0.1 to 75 Hz could be used as a measure to distinguish among five kinds of cheeses.