Andy Montoya
Hard cheese is a heterogeneous group of cheeses that differ in shape, properties, and technology of production. They are characterised by a moisture content of below 40% and a long ripening period, which can range from 6 to 24 months. Hard cheeses are made from cow's, sheep's, or goat's milk, or a mixture of these. The most common and simple criterion to classify cheese varieties is texture, which is mainly related to moisture content. Hard Italian cheeses are commonly made with raw milk but can vary in technology treatments such as cooking, stretching, and pressing. The best-known extra-hard Italian cheeses include Grana Padano, Parmigiano Reggiano, and Asiago.
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What You'll Learn
Common types of hard cheese
Hard cheese is firm, savoury, and often develops a tough rind as it ages. It is made by cutting the curd very finely and cooking it at high temperatures to remove moisture, then maturing it for up to three years. This lack of moisture is what makes hard cheese keep very well.
Some common types of hard cheese include:
- Parmigiano Reggiano (also known as Parmesan)
- Pecorino Romano (or simply Romano)
- Grana Padano
- Asiago
- Provolone
- Ragusano
- Caciocavallo
- Manchego
- Gruyère
- Gouda
Some of these cheeses, such as Asiago, Provolone, and Ragusano, may be made from ewes' milk alone or mixed with cows' milk. Most Italian cheeses made from ewes' milk are identified by the name "Pecorino".
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Technology treatments in hard cheese production
Hard cheese is a diverse group of dairy products with strong, distinctive flavours and a long shelf life due to their low moisture content. The most well-known extra-hard cheeses are Italian "Grana" types, such as Grana Padano, Parmigiano Reggiano, and Asiago, as well as "Pecorino" cheeses, which are made from ewes' milk.
Technology plays a significant role in hard cheese production, and advancements in this field have improved the overall process and final product. Here are some key technology treatments used in hard cheese production:
Milk Quality and Selection
The quality of milk is crucial in hard cheese production. Modern cheesemaking involves advanced engineering, biotechnology, and food science to ensure the milk used is of the highest standard. This includes assessing the chemical, physical, and microbiological properties of milk, as well as employing good hygiene practices and thermal treatments to mitigate risks.
Rennet and Dairy Cultures
The type of rennet and dairy cultures used in production significantly impact the ripening process and, consequently, the final product. The selection of rennet and dairy cultures is essential, as they affect the chemical processes during production and ripening.
Ultrafiltration
Ultrafiltration is a technology used in hard cheese production to increase yield and improve consistency. It helps retain whey proteins and casein in the final product, resulting in an approximate 8% higher yield for hard cheeses.
Microencapsulation
Microencapsulation is a novel approach to delivering important ingredients, such as microorganisms, enzymes, and aromatic compounds, into the cheese. This technique is challenging due to the complexity of encapsulating multiple active ingredients, but it offers potential benefits to the development of new, innovative, and sustainable technologies in cheese production.
Animal Genetics
Genomic selection and breeding have improved our understanding of milk composition and coagulation characteristics. Through GWA studies, influential genes and markers have been identified, allowing for more efficient breeding and the development of more specific milk compositions tailored for cheese production.
These technological advancements and treatments have revolutionized hard cheese production, improving efficiency, yield, and product quality while also contributing to sustainability and biodiversity preservation.
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How to make hard cheese
Making hard cheese at home can seem intimidating, but it's a rewarding process that will leave you with a tasty and versatile product. The process is simple and has been used for years as a means of preserving milk.
To make hard cheese, you will need milk, preferably raw milk, which can be sourced from a local farm. You can use store-bought milk, but make sure it is not ultra-pasteurized and non-homogenized. You will also need a pot, a stove, a colander, butter muslin, a sanitized press cloth, a mold, and salt.
Begin by heating your milk to 88-90°F (32°C). This should be done slowly over medium heat, stirring often. Once the milk has reached temperature, remove it from the heat. If you want to colour your cheese, you can add annatto at this stage. Next, add diluted yogurt or kefir, stirring for about a minute. Cover the pot and let the milk sit for 10 minutes to culture. Then, add rennet to unchlorinated water in a measuring cup, ensuring the tablets are fully dissolved. Create a double boiler system to keep the milk at 90°F (32°C).
The curds should then be cooked and examined to ensure enough moisture has been removed. A broken curd should be firm and have moderate resistance when pressed between the fingers. If the curds are not dry enough, they will carry moisture into the pressing and aging stage, resulting in leaking cheeses with a chalky and acidic taste. Once the curds are ready, they can settle under the whey for a few minutes before removing the whey down to within 1-2 inches above the curd mass.
The dry curds can now be transferred to a colander lined with butter muslin and allowed to drain. Stirring gently will ensure the whey drains off. At this point, the curds should be salted to stop the action of the bacteria. About 2% salt should be added according to the final curd weight. This should be done in two doses, allowing it to dissolve between doses before filling the molds. Once the curds are drained and salted, they are ready for the mold. Prepare the mold by sanitizing and lining it with a cloth, then transfer the curds using hand pressure to pack them in tight.
For pressing, start with a very light weight and slowly increase to a moderate level. The cheese should be removed from the press, unwrapped, turned, re-wrapped, and put back into the press at regular intervals to ensure even consolidation. Pressing will not solve problems of a curd that is too moist. Only free unbound moisture will be released during this phase.
Hard cheeses are characterized by a long ripening period, usually between 6 and 24 months. During this time, the temperature must be kept below 20°C to avoid fat liquefaction or "sweating". The rind should be brushed and oiled frequently. The final product will have a hard, granular texture and a strong, aromatic flavor. It will be very suitable for grating and can be used as a condiment for pasta or as a topping or seasoning.
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Hard cheese and soft cheese differences
Hard and soft cheeses differ in several ways, including their moisture content, production method, texture, and flavour.
The most common way to classify cheese varieties is based on moisture content, which is a key differentiator between hard and soft cheeses. Soft cheeses have a higher moisture content, typically between 25-45% of their dry weight, while hard cheeses have a moisture content below 40%. This difference in moisture content gives soft cheeses a shorter shelf life compared to hard cheeses.
The production methods for hard and soft cheeses also vary. Hard cheeses are exposed to pressure that forces the drainage of whey during the manufacturing process, resulting in a harder texture. The curd used in hard cheeses is cut very finely and cooked at high temperatures to remove as much moisture as possible, then matured for a long period, typically between 6-24 months, though some are matured for up to three years. This long ripening period is another characteristic of hard cheeses. In contrast, soft cheeses are often made with raw milk and may be cured or ripened using mould. Soft-ripened cheeses, such as Brie and Camembert, are aged from the exterior inwards by exposing them to mould, resulting in smooth, runny, or gooey textures and more intense flavours.
Texture and flavour are also distinguishing factors between hard and soft cheeses. Hard cheeses have a hard, granular texture and a longer shelf life due to their low moisture content. They have strong, distinctive flavours and are often used as condiments, grated over pasta or other foods as toppings or seasonings. On the other hand, soft cheeses have a softer, chalky texture that can become smooth, runny, or gooey with age. They can develop more intense flavours with the growth of mould but have a shorter shelf life than hard cheeses.
Examples of hard cheeses include Italian Grana-type cheeses such as Parmigiano Reggiano, Asiago, and Pecorino, as well as Cheddar, Gouda, and Swiss cheeses. Soft cheeses include cream cheese, queso blanco, mozzarella, Brie, and Camembert.
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Hard cheese ripening
Hard cheeses are a very diverse group, differing in shape, properties, and production technology. They are characterised by a moisture content below 40% and a long ripening period, which can range from 6 to 24 months. During the ripening process, the temperature must not exceed 20°C to avoid fat liquefaction or "sweating" and propionic acid fermentation. The rind is also brushed and oiled frequently.
Hard cheeses are made from cow's, sheep's, or goat's milk, or a mixture of these. They are exposed to pressure that forces the drainage of the whey during the manufacturing process, resulting in a longer shelf life than soft cheeses. The curd is cut finely and cooked at high temperatures to remove moisture, and then cultures are added to ripen and flavour the cheese. Without cultures, the cheese will remain a basic white cheese.
The most well-known extra-hard Italian cheeses are the "Grana" types, including Grana Padano, Parmigiano Reggiano, and Asiago. These are made from raw cow's milk, which is partially skimmed, and the curds are scalded in a vat at 50–55°C for 20–30 minutes. Other famous hard Italian cheeses are the "Pecorino" types, made from ewes' milk.
Hard cheeses can also be brined or pickled, which involves maturing the cheese in a solution of brine in an airtight or semi-permeable container. This process inhibits bacterial growth and gives the cheese good stability.
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Frequently asked questions
Hard cheese is made from cow's, sheep's, or goat's milk. The milk is cooked at high temperatures to remove moisture, and then matured for up to three years.
Some examples of hard cheese include Parmigiano Reggiano, Pecorino, Cheddar, Gouda, and Swiss.
To make hard cheese, you will need milk, rennet, cultures, salt, and a thermometer. The milk is cooked at high temperatures to remove moisture, and then cultures are added to ripen and flavor the cheese. The mixture is then shaped using a cheese mold and pressed to remove any remaining moisture.
