What Are Hard Cheeses? Definitive Guide

With so many kinds of cheese to explore and enjoy, understanding the differences will enhance the experience. Hard cheeses, for example, are aged, low-moisture cheeses that have a dense texture. They’re perfect for slicing, pairing with wine, or-- like Parmigiano Reggiano - grating over pasta.

This blog will break down specifics about hard cheeses. Understanding these details will make it easier to choose the right tools for cutting, serving, and storing it. You’ll get the best taste and texture experience, have less waste, and enjoy it so much more!

Section: What Exactly Is a “Hard Cheese”?

Compared to a semi-hard cheese or soft cheese, hard cheeses have a very low moisture content due to a variety of techniques used during production. Some cheeses are pressed, while others have curds that are cut very small and sometimes heated, all with the intention of expelling whey, or moisture, to create a drier and firmer final product. 

 Hard cheeses are aged longer than others, and the length of aging also affects the texture and flavor of the cheese. Cheese tends to lose moisture as it ages, meaning something like a 36-month Parmigiano Reggiano will be significantly drier and more crumbly than something like a 12-month Gruyère. 

Cheese Classification

How Hard Cheese Is Made

• The cheesemaking process begins when milk is heated. It can be milk from cows, sheep, or even goat milk. The heated milk is then coagulated by adding rennet and bacterial cultures. This creates solid curds and liquid whey.
• For some cheeses, the curds are cut into tiny pieces, then heated again and stirred. This releases even more whey.
• Curds are separated from the whey, then placed into molds. For some cheeses, mostly mountain cheeses like Swiss Gruyère or French Comté, the curds are subjected to intense pressure, often 50 pounds for 12 hours or more. As it's pressed, more of the moisture content is removed.
• The cheese is then salted. Sometimes it’s submerged in brine to create a rind, and sometimes the salt is mixed directly into the dry curds. 
• Hard cheeses are aged in temperature-controlled “caves” that feature high humidity. This environment regulates moisture loss and microbial growth, and helps the cheese develop complex flavor profiles over time.
• During aging, microbial activity breaks down fats, proteins, and lactose. The longer the process, the more moisture disappears. That changes the texture and deepens the flavor in an aged cheese.

Most Popular Hard Cheeses (Ranked)- 

How to Store Hard Cheese 

When it comes to cheese storage, hard cheese should be wrapped in wax paper,cheese paper, or a storage bag from Formaticum. These materials allow the cheese to “breathe” without drying out.

When possible, store the cheese in a block form (versus slices) to reduce the exposed surface area and lengthen the shelf life. 

The vegetable crisper of your refrigerator offers the ideal temperature and humidity for hard cheese (35-45 degrees F).

Check the cheese weekly. If there’s any mold, it’s safe to scrape or cut away that portion (about 1/4in behind the affected area) and consume the rest.

Avoid these mistakes:

• Don’t wrap the cheese in plastic wrap. It suffocates your cheese, makes it “sweat,” and creates unwanted flavors or mold.
•  Never freeze cheese, as it will permanently alter the texture. We recommend buying less cheese, more often, to ensure freshness. 
• Keep cheese separate from other foods with strong flavors to prevent it from taking on the unwanted flavors or aromas of other foods in your fridge. 

Pairing: Wines, Meats, Sides

Get the most enjoyment from your cheese by finding itsperfect pairingswith other foods. Understandingthe art of pairingwill bring out exciting flavors and textures in unexpected ways!

Here’s what to know about pairing the right cheese with other things.

Pairing wine and hard cheese

The intense, savory flavors of many hard cheeses pair well with bold, full-bodied red wines such as Chianti, Malbec, and Cabernet Sauvignon.

Pairing fruit and hard cheese

Contrast is key. The sharp, savory tastes of aged cheese are complemented by sweet or crisp fruits.

• Sharp Cheddar, aged Gouda with crisp apple slices, grapes, or pears
• Pecorino Romano, Parmigiano-Reggiano with sweet pears, figs, dried apricots

Pairing nuts and hard cheese

• Aged Cheddar, Pecorino Romano. The earthy taste of almonds and walnuts pairs well with these cheeses
• Aged Gouda is complemented by the buttery sweetness of pecans. 
• Parmigiano-Reggiano. The intense flavor goes beautifully with the slightly sweet taste of pistachios.

Pairing charcuterie and hard cheese

Balance textures and flavors by pairing aged hard cheeses with savory, smoked, or salted meats. Salami, thin slices of prosciutto, or spicy chorizo are all good choices.

What Others Don’t Tell You About Hard Cheese

Formaticum is absolutely passionate about every aspect of cheese! So much so, we’ve been featured in The New York Times, Cook’s Illustrated, The Today Show, and more.

Over the years, we’ve learned some fascinating things.

Why do some aged cheeses have a crunchy texture? 

Over a long aging process, amino acids build up in the paste of cheeses like Gouda and Parmigiano Reggiano and create crunchy crystals known as tyrosine. These crystals are not salt and do not have any flavor, though they denote that the cheese itself has been aged long enough to have a well-developed and complex flavor.

How does the aging process impact the flavor?

Hard cheeses are aged over different periods of time. The longer they age, the more intense the flavor becomes. For example, a cheddar cheese can be aged between two months (mild) to over ten years (intense)

The conditions within the aging room, such as temperature and humidity, as well as any special treatment of the cheese, like washing or brushing, are carefully controlled by an “affineur” or aging specialist.

 Insider Tips

• Avoid wrapping cheese in plastic to prevent it from “sweating.” Use breathable cheese paper or storage bags.
• Store cheese in the crisper part of your refrigerator, which has the optimal temperature and humidity.
• Keep hard cheese separate. This kind of cheese can absorb odors from foods with a strong aroma.
• White “spots” in your cheese’s paste are actually a good thing. These crystals form naturally during the aging process and are a sign of quality.

Up-and-coming trends in the cheese world

• Terroir-driven cheeses: Flavors and textures are directly related to the region where they're made and the related conditions.
• Craft beer pairings: Wine may be the first thing that comes to mind when pairing with cheese. However, craft beer is fast replacing it as an exciting way to explore contrasting flavors.

Final Thoughts

As we’ve said, Formaticum is passionate about cheese! We create and/or collecteverything you need for your hard cheese adventures. Cheese knives, storage, you name it.

Plus, if you’re as crazy for cheese as we are, sign up for ournewsletter. You’ll learn everything you need to know to strut into your local cheese shop with confidence.

Frequently Asked Questions

What are examples of hard cheeses to eat?

Parmigiano Reggiano, aged Gouda, aged Cheddar, Pecorino Romano, and Manchego are perfect for snacking or pairings.

Is mozzarella a hard cheese?

With its high moisture content and short aging time, mozzarella falls into the fresh cheese category.

Is Swiss cheese considered a hard cheese?

Switzerland is the birthplace of many different cheeses, like Gruyère, Emmentaler, Vacherin Fribourgeois, and L’Etivaz. The cheese most commonly recognized as “Swiss cheese” is Emmentaler, featuring the iconic “eyes” or holes within the paste of the cheese. Emmentaler generally has an elastic texture, so it can generally be classified as a semi-firm cheese.