Hard cheese

Hard cheese

As the name suggests, hard cheese is firm. Often savoury, it can be divided into two categories: hard (such as Parmigiano Reggiano PDO), and semi-hard (such as Gouda). Production involves separating and draining most of the whey before pressing the curd, which is then either brined to create a hard rind or waxed. Finally, the cheese is aged for between 2 and 36 months, and in some cases even longer. Aging determines the intensity of the flavour. A well-aged cheese will be more flavourful, less creamy and grainier in texture.

Dense, savoury, firm

Dense, complex and often with strong notes of hazelnut and sautéed butter, hard cheeses bring depth and savour wherever they go, often favoured for their moreish umami taste, like that of a rich broth or slowly cooked stew. Gently opening with a mild tang, flavours linger on the palate, calmly followed by a sharp and aromatic finish. Still maintaining a sense of smoothness, the texture is granular and firm, often forming natural salt crystals with age, and in turn producing a crumbly body, perfect for running through a cheese grater.

Most hard cheeses develop a natural and tough rind, amassing an abundance of flavour over time. Too hard to eat on their own, the rinds add decadence and strata when mixed into soups, sauces and stews.