According to one of the most popular classifications, all cheeses are divided into four main types: soft, semi-soft, semi-hard and hard. The hardness of the cheese depends on the moisture content and the aging time. Popular hard cheese varieties can ripen from several months to several years, gaining their famous texture, taste and aroma.
Production and storage of hard cheeses
The initial stages of hard cheese production are no different from the traditional cheese making process. But then the whey is squeezed out of them as much as possible, pressed and left to mature. During the aging process, the remaining moisture evaporates and the salt in the cheeses crystallizes, imparting a certain fragility to the product, giving the cheese a grainy texture and a well-perceptible aroma. The taste of this type of cheese can be different - spicy, sweet, salty, nutty, but always, like the aroma, is pronounced.
To ripen hard cheeses special conditions are needed - a constant level of humidity, temperature, the ability to regularly turn the cheese head. The product obtained in this way also requires a special approach during storage. Hard cheeses should be wrapped in wax paper or stored in an airtight container and stored in a cool, dark place with low humidity.
Popular varieties of hard cheeses
One of the most famous hard cheeses is the famous Parmigiano Reggiano, which is made from cow's milk in a small region in northern Italy. Parmigiano or Parmesan is aged for at least 12 months, but it can be stored for up to two years, becoming more and more aromatic every month. Grana Padano is called the "cousin" of Parmesan. For the first time, this cheese was learned to make by Cistercian monks of the 12th century, they were looking for a way to store surplus cow's milk, and they found a recipe for a wonderful product that became a national landmark. Another "compatriot" of these cheeses is made on the banks of the Piave River from partially skim milk. The cheese of the same name is notable for the fact that it is eaten both young, and then it belongs to semi-soft varieties, as well as matured, hard ones. With age, piave cheese loses its sweetness, but acquires a spicy nutty flavor.
English hard cheddar cheese is also a favorite among culinary experts. This is one of the most matured cheeses in the world. Cheddar ripens for at least 2-3 years, but gourmets claim that the product acquires its real taste after 10 years of storage.
The Dutch are proud of their cheeses, including the famous Gouda. This cheese can be either semi-hard or hard. The aged gouda is crumbly and aromatic, while the soft variety is accused of having a somewhat rubbery texture.
In Spain, two matured cheeses are made - manchego sec and mahon sec. In this case, the prefix "sec" means "dry", since both cheeses are also not only hard. The Swiss are proud of the douche cheese, which has been aged for at least 24 months. They claim that this cheese is a complete analogue of Parmesan, only with a more refined taste. In Mexico, goat milk is used to make hard kojita cheese, which stands out even against the background of other such cheeses with a spicy, strong aroma.
Many believe that America also has its famous hard cheese - Monterey Jack, but no matter how aromatic and tasty this aged product is, for connoisseurs it will still remain a semi-hard cheese.
How hard cheeses are used
Hard cheeses are most often grated and used to add flavor and texture to various types of pasta, pizza, and risotto. Their unique structure is perfectly tolerated by baking, so they are indispensable in various stews, quiches, gratins. Sometimes they are sprinkled on salads, used in hot dishes from eggs and legumes. Thin slices of hard cheeses are served with crackers and fruit.
