Hard cheese

Dense, savory, firm

As the name suggests, hard cheese is firm. Often savory, it can be divided into two categories: hard, such as Västerbotten and Parmesan, and semi-hard, such as Gouda and Grevé. Production involves separating and draining most of the whey before pressing the curd, which is then either brined to create a hard rind or waxed. Finally, the cheese is aged for between two and 36 months, and in some cases even longer. Ageing determines the intensity of the flavour. A well-aged cheese will be more flavourful, less creamy and grainier in texture. Hard cheeses are lactose-free too – good news for the lactose-intolerant.

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