Cheeses categorized as “hard” possess a low moisture content, typically achieved through pressing and extended aging. This process results in a firm, dense texture, making them suitable for grating, slicing, or crumbling. Examples include Parmesan, Pecorino Romano, and aged Gouda. The term “hard” as used here is an adjective describing a characteristic of the cheese.
These cheeses offer a concentrated flavor profile due to the reduction of water during aging. They also boast a longer shelf life compared to softer varieties, making them a practical choice for storage and use over extended periods. Their history is rooted in cheesemaking traditions that prioritized preservation and portability, essential in pre-refrigeration eras. Their texture allows them to be shipped easily and stored for a long period of time.
