Hard cheeses are aged the longest, often a year or more, until they are dry, dense and full of flavor. They are the cheeses you grate.
How it is made
These cheeses are made from low-moisture curd and aged for a long time in controlled conditions, which takes careful work and a lot of patience. As they age they lose water and their proteins break down, concentrating the flavor.
What to expect
Deep, savory, salty and often nutty or caramel-like, with a crumbly or granular texture. The crunchy bits are harmless crystals (see What are the crunchy white crystals in aged cheese?). A little goes a long way, so grate it over pasta, soups and salads, or shave it onto a board.
Cheeses to try
- Paški Sir
- Parmigiano-Reggiano
- Pecorino Romano
- Grana Padano
- Aged Gouda
- Dry Jack