Extra-hard is a term used to describe a group of various cheeses that are hard and brittle.
These cheeses get so hard because they are low-fat and low-moisture. In addition to grating well, they are usually aged up to 3 years to develop a sharp flavour.
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.
Types of extra-hard cheeses
Asiago Cheese
Asiago cheese, a speciality of the Italian regions of Vicenza, Pavova, Treviso and Trento, is made from cow's milk (it was originally made of milk from sheep.) The original cheese is a sweet curd, semi-cooked, unpasteurized cheese. Both the cheese and...
Cotija Cheese
Cotija Cheese is a hard Mexican cheese good for grating. It is like Queso Añejo, but Añejo has a milder flavour, is softer and less crumbly.
Cotija Cheese is made from whole cow milk and/or goat's milk. The milk is either boiled at 199 F (93 C), o...
Grana Padano
Grana Padano is a hard cheese used for grating. It is like Parmesan, but it is not aged as long, it has a milder flavour, and its texture is a little coarser.
The cheese is made from raw, semi-skim cow's milk. The milk is put in large pots made of...
Manchego Viejo
Manchego Viejo is Mexican Manchego cheese that has been aged, giving it a sharp taste and firm body that can be grated, shaved or sliced. The cheese is yellow, whereas unaged Manchego is whitish.
There is also a Spanish "Queso Manchego Viejo", which...
Parmesan Cheese
Parmesan Cheese is made from raw skim milk. Calf Rennet is added to the milk, and the milk heated until it curdles. The curd is cut, heated to 125 F (51 C), stirred, then heated further up to 131 F (55 C.) The curd is packed into moulds lined with cheesecloth,...
Sapsago Cheese
Sapsago is a hard cheese used as a garnish or flavouring cheese. It can be grated on top of dishes, or blended into soft, fresh cheeses, or into butter, to make spreads.
The cheese is sold in small 3 oz (85g) cone-shapes, wrapped in silver foil. Each...
Sbrinz Cheese
Sbrinz cheese is a Swiss cheese made from whole, raw cow's milk.
The milk is heated to 89 F (31.5 C), at which point starter bacteria and Calf Rennet is mixed in. After being allowed to curdle for 40 minutes, the curd is cut into large pieces, drained...
