Patrick Oconnell
Hard cheeses are dense and low in moisture, making them more durable than soft cheeses. They are often crunchy and crumbly, with strong nutty and meaty/umami notes. Some of the most popular hard cheeses include Grana Padano, a cow's milk cheese from Northern Italy with a grainy, hard, and crunchy texture; Manchego, a crumbly Spanish sheep's milk cheese with a nutty, honey floral-like flavour; and classic Cheddar, which has a drier and crumblier texture when clothbound. Other well-known hard cheeses include Gruyere, Cornish Yarg, and Gouda.
| Characteristics | Values |
|---|---|
| Flavour | Sharp, nutty, meaty, salty, floral, honey, pungent, perfumed |
| Texture | Dense, crumbly, dry, crystalline, grainy, crunchy |
| Rind | Natural, edible |
| Type of milk | Sheep, cow |
| Accompaniments | Figs, dried fruit, honey, apples, arugula, eggplant, roasted red pepper, potatoes, Tuscan kale, fish, jam, wine |
| Examples | Graviera Naxou, Graviera Kritis, Grana Padano, Comté, Pecorino Romano, Manchego, Cornish Yarg, Pitchfork Cheddar, Gruyere, Kashkaval, Emmental, Gouda, Blue Cheese |
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Clothbound cheddars
This lengthy process results in a rich and flaky texture with a nutty, complex flavour. The bandage wrapping allows the cheese to breathe during the ageing process, intensifying the flavours. The final product is a deeply savoury cheese with a signature tang and a hint of caramel sweetness. It pairs well with both sweet and savoury foods, such as cured meats, marinated artichokes, or fig jam.
One notable example of clothbound cheddar is the Cabot Clothbound, made by Cabot Creamery and matured by The Cellars at Jasper Hill Farm. This cheese has a rustic crystalline texture that becomes creamy on the palate. It has won several awards, including the American Cheese Society's 2006 Best in Show.
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Grana Padano
The processing and ageing procedures of Grana Padano determine the bioavailability of vitamins and minerals, as well as the supply of proteins with nine essential amino acids. This makes it a highly digestible and nearly lactose-free product. Grana Padano is a versatile cheese that can be grated over pasta, melted into risotto, or enjoyed on a charcuterie board.
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Gruyere
Gruyère is a firm, delicate, nutty Swiss cheese named after the town of Gruyères in Switzerland. It is made from raw cow's milk, heated to 34 °C and then curdled with liquid rennet. The curds are cut into pea-sized pieces, stirred, and cooked at 43 °C before being quickly raised to 54 °C. The whey is strained, and the curds are placed into moulds, salted in brine, and smeared with bacteria. The cheese is then ripened for two months at room temperature, generally on wooden boards, and turned every few days to ensure even moisture distribution.
Gruyère can be cured for 3 to 10 months, with longer curing resulting in a more intense flavour. The maturation process, or affinage, is the longest part of Gruyère production. The cellars used for maturing Swiss Gruyère must have a climate similar to that of a natural cave, with a humidity level between 94% and 98% and a temperature between 13 and 14 °C.
Gruyère is a popular cheese in Switzerland and most of Europe, known for its rich, creamy, salty, and nutty flavour. Its flavour varies with age, with young Gruyère being creamier and nuttier, while older Gruyère develops a more complex, earthy flavour. Gruyère is a good melting cheese, making it suitable for fondues, dips, and French onion soup. It is also used in quiches, gratins, and the classic French toasted ham and cheese sandwich, croque-monsieur. When grated, Gruyère is often added to salads, pastas, mashed potatoes, and pizzas.
When it comes to wine pairings, Gruyère goes well with medium-bodied whites or fruity reds, such as Chardonnay, Riesling, or Pinot Noir. It is widely available in supermarkets, and if a substitute is needed, other semi-hard Swiss cheeses like Emmental, Jarlsberg, raclette, or Beaufort can be used.
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Manchego
The cheese is typically aged for between 60 days and two years. The maturation process involves soaking the cheese in brine and brushing it with olive oil to lock in moisture and flavour. The top and bottom surfaces are impressed with a design of a wheat head, and the rind is treated with various substances to preserve it.
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Hard cheese and wine pairings
Hard cheeses are generally dense and low in moisture, making them more durable than soft cheeses. They are often sharp and salty, with nutty, meaty, or umami notes. Some popular hard cheeses include Cheddar, Gruyere, Manchego, Grana Padano, and Cornish Yarg.
When it comes to wine pairings, here are some suggestions:
For a classic Cheddar, a lush Pinot Noir or a sturdy Merlot would be a great choice. The dryness and slight crumble of a well-aged Cheddar will be nicely offset by the fruitiness of the wine.
If you're enjoying a piece of Manchego, try pairing it with a glass of Sherry or a full-bodied red wine. The nuttiness and richness of Manchego will find a complement in the nuttiness of Sherry or the bold flavours of a red wine.
Grana Padano, a hard cheese from Northern Italy, pairs excellently with a variety of wines such as Gavi, Chianti, Barbaresco, Barolo, Lambrusco, and Amarone. The savouriness and grainy texture of the cheese will be enhanced by these wine choices.
Cornish Yarg, known for its moisture content and wonderful texture, can be paired with a crisp white wine like a Sauvignon Blanc or a Pinot Grigio. The freshness of these wines will cut through the richness of the cheese.
Lastly, Gruyere, a classic hard cheese, can be enjoyed with a glass of white wine, such as a Chardonnay or a Pinot Grigio. The slight sweetness of these wines will balance the saltiness of the cheese.
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Frequently asked questions
Some popular hard cheeses include:
- Grana Padano
- Cheddar
- Gruyere
- Manchego
- Graviera Naxou
Cheddar is a classic hard cheese that is dense and low in moisture, making it inherently more durable. It pairs well with a lush pinot noir.
Manchego is a popular sheep's milk cheese from Spain. It has a crumbly and rich texture that is fantastic on a cheese or antipasti board.
Some British alternatives to Manchego are Berkswell and Lord of the Hundreds.
Grana Padano is a hard cheese that is excellent for cooking. It can be grated into sauces and soups or used as a topping for cooked fish, pasta, and pizza.
