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Home » Dairy » Cheese » Extra-Hard Cheeses

Extra-Hard Cheeses

Extra-hard cheeses

Extra-hard cheeses. Natalia Glynkina / Getty Images via Canva Pro.

Extra-hard is a term used in the cheese world to describe a group of various cheeses that are hard and brittle.

Cheeses in this grouping become very hard because they are low-fat and low-moisture. They are usually aged up to three years as well.

In addition to grating well, they typically have a sharp flavour from the aging.

Some versions of extra-hard cheeses may be sold when they are younger as semi-firm cheeses.

Storage Hints

Extra-hard cheeses were developed as low-moisture and low-fat cheeses precisely so that they would store and ship well. If you wrap a piece of extra-hard cheese well, and refrigerate it of course, you should be able to store it for up to a few months.

Some extra-hard cheeses

  • Asiago Cheese
  • Cotija Cheese
  • Grana Padano
  • Manchego Viejo
  • Parmesan Cheese
  • Sap Sago Cheese
  • Sbrinz Cheese
This page first published: Mar 27, 2004 · Updated: May 4, 2022.

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Tagged With: Cheese Technical Terms

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