Hard cheese is a type of cheese that has been aged longer than soft cheeses, resulting in a lower moisture content and higher fat content. During the cheesemaking process, more whey is expelled from the curds, leaving smaller, drier curds than you would find in a fresher, soft cheese. The curds are formed by coagulation of the milk proteins using enzymes, culture acids, and can be cooked at temperatures as high as 55°C (131°F) after the curds are finely chopped. There are two main categories of hard cheese: hard and semi-hard.
Semi-hard cheeses like Cheshire, Lancashire and Wensleydale are typically aged anywhere from 1-6 months, whereas hard cheeses such as mature cheddar, gouda, comté or Parmesan are generally aged for 12-36 months or longer. The longer a hard cheese is aged, the more depth and complexity of flavor it will generally develop. Many hard cheeses such as gouda or comté will also develop crunchy amino acid crystals (called tyrosine) as they age. Hard cheeses tend to develop hard, dense (and eventually crumbly, almost dusty) natural rinds that are edible but not very tasty after 18 months or so of aging.
Characteristics of Hard Cheese
Firm, sharp and sophisticated, with strong nutty and meaty/umami notes, a good hard cheese can win over any cheese lover's heart. Here are some of the defining characteristics of hard cheese:
- Lower moisture content - Hard cheeses contain less moisture than soft cheeses, ranging from 30-39% moisture. This makes them drier and firmer in texture.
- Higher fat content - With less moisture, the fat content is concentrated, usually 45-50% fat in dry matter. This contributes to a rich, fatty mouthfeel.
- Dense texture - The dense, compact texture ranges from smooth and supple when young to granular or crumbly when aged over 12 months.
- Robust flavors - Hard cheeses develop more complex and intense flavors during aging compared to soft cheeses. Sharp, tangy, nutty and savory tastes predominate.
- Good melting - The higher fat content allows hard cheeses like aged cheddar or gouda to melt smoothly and evenly. Soft fresh cheeses don't melt as well.
- Long shelf life - The low moisture and high acidity allows hard cheeses to keep from spoiling for months or years if stored properly. They are very shelf-stable.
The longer a hard cheese ripens, the more its texture changes and complex flavors develop. Even within the same cheese variety, a 6 month old cheese will be very different from an 18 month old version. With age the flavors intensify and the texture becomes more crumbly.
Manufacturing Process
Hard cheeses are made quite differently from soft fresh cheeses in order to produce a very dry, firm final product:
- Curd cutting - The curds are cut into very small pieces to expel more moisture and whey. Smaller curds mean less surface area to trap moisture.
- Cooking - The curds are cooked at warmer temperatures up to 55°C/131°F. This further removes moisture and makes the curds contract.
- Pressing - The curds are pressed using more weight and pressure than for soft cheeses, squeezing out excess whey.
- Salting - Salt is added as a preservative, and to control microbial growth during aging. Hard cheeses are often dry salted.
- Aging - Finally, the cheeses are aged at cool temperatures for anywhere from 3 months to 3 years or more. During this time, complex flavors develop and the texture firms up. The rind may be oiled, waxed, or left natural depending on the variety. Frequent turning promotes an even distribution of moisture and flavors.
The end result of this careful process is a cheese that is hard, dry, and concentrated in rich savory flavors that sharpen and intensify with age. Hard cheeses have a fine balance between creaminess and crumbliness in the paste, easily sliced or grated when firm.
Types of Hard Cheese
There are numerous varieties of hard cheese available. Here are some of the most popular:
Cheddar
Cheddar is a cow's milk cheese that originated in England but is now produced worldwide. It ranges from mild to sharp in flavor, and can be aged from just a few months up to 2 years or longer for very sharp, crumbly texture. Cheddar can be white or orange colored with annatto. Clothbound cheddar is wrapped and aged in muslin, allowing more moisture loss for an even firmer, drier texture and more robust flavor.
Parmesan
Parmesan is the famous hard Italian cheese, also known as Parmigiano-Reggiano. Made from partially skimmed cow's milk, it is aged a minimum of 12 months. True Parmesan has a hard, granular texture and nutty, savory, slightly fruity flavors. It is often grated over pasta dishes. Grana Padano is a similar protected Italian cheese.
Gouda
Gouda is a Dutch cheese traditionally made from cow's milk. Aged gouda is classified as a hard cheese, with rich, creamy, slightly sweet flavors that become more robust and savory as it ripens over 1-3 years. Most gouda is coated in wax or plastic rind, but some is aged au naturale. Gouda may contain crunchy tyrosine crystals.
Gruyère
Gruyère is named after a Swiss village. It's a traditional raw cow's milk cheese with a creamy, dense texture that gets drier and more crumbly with age. Gruyère is aged from 5 months to a year, developing a complex nutty, fruity, earthy flavor. Similar cheeses like French Comté also belong to the Gruyère family.
Pecorino
Pecorino refers to all Italian cheeses made from sheep's milk. Pecorino Romano is a hard, salty sheep's milk cheese, quite sharp when young but more mellow when aged over 8 months. Pecorino Sardo from Sardinia is a protected cheese, also fairly hard and salty.
Key Takeaway: Popular hard cheeses include cheddar, Parmesan, gouda, Gruyère, and Pecorino. Aging time impacts the texture and flavor.
Other Hard Cheeses
There are many more excellent hard cheese varieties found worldwide. Here are just a few examples:
- Manchego - A Spanish sheep's milk cheese, aged for 6 months to 1 year.
- Idiazabal - A Basque smoked sheep's milk cheese with a firm, crumbly texture.
- Halloumi - A brined Cypriot cheese made from goat and sheep's milk that holds its shape when cooked.
- Cotija - A crumbly Mexican cow's milk cheese with a salty, tangy flavor.
- Queso blanco - A mild, salty Latin American cheese made from cow's milk.
- Paneer - An unaged, mild cow's milk cheese from India with a firm, dense texture.
The list of hard cheese varieties is immense, with every cheesemaking region putting their own spin on this popular cheese category. Trying a variety of ages and styles is an excellent way to explore the range of flavors and textures.
Buying and Storing Hard Cheese
When shopping for hard cheese, look for cheeses wrapped in wax paper or cloth, or with natural dry rinds. Avoid any mold, wet spots, or cracks on an aged hard cheese. The cheese should feel firm and dense. The aroma may be quite strong if it is an older, more pungent variety.
For storing hard cheese once cut, the benefit is that it generally keeps very well compared to soft cheeses. Follow these guidelines:
- Wrap tightly in wax or parchment paper, then a layer of plastic wrap. Replace the paper each time you remove some cheese.
- Keep refrigerated, in the high 30s to low 40s F. Avoid temperature fluctuations.
- Monitor closely for any mold growth once cut, and discard if any appears.
- Use within 4 weeks for best quality if pre-cut or shredded. Whole blocks will keep longer.
- Freeze grated hard cheese for up to 3 months, wrapped airtight. Thaw overnight in fridge before using.
With proper storage techniques, you can keep even sensitive hard cheeses like cheddar for a good length of time. Going through cheese quickly is always ideal, so you can experience its peak flavors.
Pairings and Cooking with Hard Cheese
The concentrated, robust flavor of aged hard cheeses pairs wonderfully with nuts, charcuterie meats, olives, jam, fresh fruits, and crackers or bread. Chardonnay, Cabernet Sauvignon, Pinot Noir, or IPA beers make excellent hard cheese pairings. Grated hard cheeses like Parmesan and Pecorino are staples for topping Italian dishes.
Here are some tasty ways to cook with your favorite hard cheeses:
- Sprinkle shredded cheddar, gouda or Swiss over casseroles, gratins, and soups. The cheese melts smoothly.
- Add crumbled feta, Cotija, or aged Pecorino to salads, tacos, pasta, or grain bowls. Their saltiness seasons everything.
- Slice Manchego, Gruyère or aged cheddar for hearty sandwiches and panini.
- Melt Parmesan, Asiago or Romano for topping pizzas and flatbreads.
- Grate aged Gouda or Parmesan over roasted veggies or creamy risottos.
- Mix crumbled blue cheeses into dips, dressings, marinades, and sauces for a pungent accent.
Hard cheeses really excel when used for snacking, appetizers, or to finish a dish. Their intensity warrants smaller, flavorful portions. Be adventurous and try out new hard cheese varieties to discover new favorites!
FAQs
What's the difference between hard and semi-hard cheese?
The aging time primarily distinguishes hard from semi-hard cheeses. Semi-hard varieties are aged at least 2 months but not longer than 6 months usually. Hard cheeses are aged for a minimum of 6 months, even up to several years. Hard cheeses are also drier, firmer, and generally more crumbly in texture.
Why do some hard cheeses melt better than soft cheeses?
The higher fat content in hard cheeses allows them to melt more smoothly and evenly. Soft fresh cheeses like goat cheese or ricotta don't melt well due to their high moisture content and the way their proteins interact. Hard cheeses with an ideal fat to protein ratio will be oozy and molten when melted.
Can I freeze hard cheese?
Yes, you can freeze most hard cheeses successfully. Grate or crumble first, then wrap tightly in plastic. Thaw overnight in the fridge before using. The texture may be slightly crumblier after freezing. Hard cheeses with higher moisture like brie or camembert don't freeze well.
How can you tell when a hard cheese has gone bad?
Signs that a hard cheese has spoiled include mold growing beyond the rind, an off smell, a very dry or slimy texture, or any discoloration. Aged hard cheeses will smell quite strong, so you need an experienced nose to detect when that pungency is just normal or indicates spoilage. If in doubt, discard.
Why is aged hard cheese so expensive?
The labor-intensive process of aging cheese for over a year, providing the proper temperature and humidity conditions, contributes to the higher cost. Less final product is yielded from the starting milk as moisture evaporates over the long aging time as well. The resulting intensely flavored and textured hard cheese is considered a premium artisanal food, which further drives the price up.
Conclusion
Hard cheeses offer a world of flavors to discover, showcasing how time, terroir, and tradition can create incredibly diverse dairy products from just milk.
From British clothbound cheddars to Spanish Manchego, each cheese carries the unique characteristics of its origin. With their lower moisture, firmer texture, and longer aging time, hard cheeses have concentrated flavors unmatched by soft varieties. Their ability to melt smoothly makes them perfect for cooking as well.