Cheeses categorized as hard are distinguished by their low moisture content and firm, dense texture. These characteristics are achieved through specific production processes, including pressing and extended aging. Examples include Parmesan, Pecorino Romano, and aged Gouda, all known for their robust flavors and suitability for grating.
The production of firm cheeses has historically allowed for long-term storage, making them valuable commodities. Their intense flavors enhance culinary applications, providing umami and depth to dishes. The relatively low moisture content also contributes to a longer shelf life compared to softer varieties, reducing spoilage and waste. The aging process concentrates flavors and develops complex aromatic compounds.