Parmesan is a popular type of hard cheese.
Hard cheeses are also referred to as firm cheeses, grating cheeses or grana. The aging period is longer for hard cheeses than softer cheeses. Longer aging affects the texture and flavor of the cheese and prolongs its shelf life. Many types of hard cheeses can also be purchased in fresh or unaged varieties.
Production
The production of hard cheeses is similar to the way other types of cheeses are made. The curd, or thick solids formed from coagulated milk, is usually pressed or cooked to eliminate as much whey, or liquid, as possible. Too much whey makes the final product more likely to spoil. The main difference in production comes during the aging period. For hard cheeses, this period is longer than for softer cheeses. It is common for hard cheeses to be aged over years rather than months.
Texture and Flavor
Many hard cheeses soften when heated but do not typically melt to the extent softer cheeses do. The texture of hard cheese is frequently crystalline, caused by the breakdown of proteins and amino acids as the cheese ages. The crunchy crystals have intense flavor and are considered a pleasurable characteristic of this type of cheese. Hard cheeses are flavorful and sometimes pungent, and they can taste sweet, salty, nutty or sharp depending on the variety of cheese.
Uses
Hard cheeses are frequently referred to as grating cheeses because they are often grated onto pasta dishes to add flavor. They can also be sprinkled in salads, over baked dishes and on top of pizza. Many people also enjoy them in thin slices with fruit, crackers or pieces of crusty bread. Hard cheeses appear frequently in Italian cuisine, but varieties from Switzerland, Mexico, Greece, France and Spain appear in the cuisines of those countries as well.
Popular Types
One of the most recognizable and widely available hard cheeses is Parmesan. Romano, Grana Padano and aged asiago are similar hard Italian cheeses that are often used in place of Parmesan. Sbrintz, from Switzerland, and Mimolette or Boule de Lille, from France, are also similar to Parmesan. Cotija, also called queso anejado, is a crumbly white cheese featured in many Mexican dishes. Monterey Jack and gouda also come in aged varieties, which are quite different in taste and texture from the fresh varieties.
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