is flavor depth, dense texture, and savory taste, often with a firm, granular texture. Explore the list of cheeses that fall in the hard category to help you make selections for your next party or cheese tray.
It’s made by pressing the curd after most of the whey is separated and drained, and it typically has a hard rind from being brined or is waxed
Asiago Hard Cheese
Asiago cheese is made with cow’s milk and light-yellow color. As it ages, Asiago loses sweetness and takes on a tangier, sharper, more savory taste.
Age of hard cheese is maximum 5 year and it’s too long Granular and crystallized protein deposits add to the distinct texture of Gruyere cheese, which is dense and slightly crumbly
The age of Parmigiano-Reggiano Cheese is hardly 12 months to develop the signature flavor.
When you taste hard cheese, you’ll notice a litter sharp, complex, full-bodied flavor with a full nuttiness. As the hard cheese ages, it goes from a firm texture to a crystallized texture, granular,
Manchego Cheese is a spice flavor and sweet fruit along with the warm nuttiness of Manchego.
Manchego cheese works well on a cheese plate crusty bread, alongside nuts, and other favorites.
Pecorino Romano Cheese
Parmesan cheese has a sharper, tangier flavor, and it’s often saltier than Parmesan. The Parmesan cheese dense cheese has a flaky, grainy texture to it.
Gorgonzola cheese is made of cow’s milk cheese sometimes gets called blue cheese, but you’ll notice Gorgonzola cheese flavor is generally milder than other varieties in the blue cheese category.