Hard cheese cheeses are characterized by a high dry mass. Hard cheese has the longest ripening period of all cheeses – depending on the variety, it is between three months and over three years. Hard cheeses therefore have a strong taste and the aromas are very intense.
In the production of hard cheeses, the cheese milk curdled with natural rennet is broken (sliced) with the cheese harp until the individual particles of the cheese curd are very small (about the size of a wheat grain).
This small division allows more whey to flow off. The curd is then heated, which explains its high dry matter content, and is filled into round cheese moulds, pressed, dipped in brine and stored in the ripening cellar, where certain bacteria produce the final cheese.
Our hard cheeses are brushed several times with table salt (brine) during the ripening process. The salt extracts moisture from the surface. This is how the so-called cheese rind is formed.
Hard cheeses include, for example:
- Alpine cheese / Mountain cheese
- Grana Padano