Hard cheeses

Food, Animal source foods, Dairy products, Cheeses

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Introduction

Hard cheeses are shaped into solid blocks and left to age for extended periods — sometimes even several years. During this time, their moisture content is drastically reduced, often falling to less than half of the original weight. This results in a dense and crumbly texture. Before pressing, much of the whey is removed, making the curd even drier and more compact.

Because of their firmness, these cheeses are particularly well-suited for grating, which is also the most common way they’re consumed. Their water content typically ranges from 25% to 45% of their dry weight, making them stable and rich in concentrated flavor.

They are produced through a process involving repeated cycles of stirring and draining the curds along with the whey. This technique gives the final product an intense aroma, already noticeable after just 60 days of aging, although at this early stage the flavor remains mild and delicate.

After about twelve months of maturation, the flavor becomes sharper and more piquant, which is typically when the cheese is marketed. It may also contain small visible crystals, which can be felt on the palate as crunchy particles, adding to its complex taste profile.

Hard cheeses production method

Although hard cheese can be produced through various methods, as long as certain physicochemical criteria are met, there is a commonly used process widely adopted in its production. It begins with the heating of milk or cream, which may undergo a treatment with hydrogen peroxide and catalase. This reaction releases oxygen gas and water, making the liquid more microbiologically stable.

Next, a starter culture of lactic acid bacteria is added to promote acidification by producing lactic acid. At this stage, coagulating enzymes are used to form a semi-solid mass, which is then cut, stirred, and heated to help separate the curd from the whey. A longer delay between cutting and heating increases the moisture and fat content, thereby improving the final yield.

This is followed by alternating phases of stirring and draining, which help remove the remaining liquid. Once most of the whey is eliminated, the curd is salted, dehydrated, and then pressed into its final shape. If the milk has not been pasteurized, the resulting cheese may be aged, developing a more complex aromatic profile.

One of the most common aging methods involves placing the hard cheese on racks to dry for about a week. Afterward, the wheel is coated in wax and stored in refrigerated environments, where it remains until it is sold or consumed.

Classification of hard cheeses

Cheeses commonly classified within this category include:

• Grana Padano DOP
• Parmigiano Reggiano DOP
• Pecorino Romano DOP