Hard Cheese
What is hard cheese?
Hard cheese doesn't mess around. It's bold, punchy and packed with concentrated flavour, all thanks to its lower moisture content. And the longer it ages? The more complex, crumbly and characterful it becomes.
Making hard cheese takes patience. The curd is cut extra fine and heated to 55°C to remove as much whey as possible. Then, it’s shaped into hoops, soaked in brine, flipped regularly and left to age for anywhere from six to 36 months. The longer it matures, the more intense the flavour and the firmer the texture.
Ever spotted tiny white crystals in aged cheese? That’s calcium lactate—a natural crunch with a little zing and a sure sign of a well-matured cheese. It’s part of what gives aged hard cheeses their unique bite.
From sharp and crumbly to rich and nutty, hard cheeses come in all sorts of styles. Let’s take a stroll (and a bite) through them.
Types of hard cheese
From Pecorino to Pepato, we’re diving into the bold, the aged, and the irresistible.
Parmesan
Parmigiano Reggiano is the original parmesan. It is made only in the legally identified area of registered dairy farms for Parmigiano Reggiano. Talk about hard to get.
The cheese is stored for a minimum of 18 months prior to grading. In Australia, cheesemakers have adopted the process in making this renowned Italian cheese to produce Australian parmesan. Produced in large wheels and well-aged, it has a shiny, oiled rind which reveals a dry, grainy and often crunchy texture. How does it taste, you ask? Slightly sweet and slightly fruity.
To keep it in peak condition, store it well-covered in the fridge. Though, let’s be honest, it probably won’t be long before it’s grated, shaved and devoured.
Pecorino
Pecorino brings bold flavour in a big way. While traditionally made from sheep’s milk, in Australia, it’s usually crafted from cow’s milk and aged for up to six months. As it matures, the flavour deepens, becoming sharper and more complex, thanks to the addition of lipase enzymes, which give it that signature piquant kick.
This cheese is also known for its golden interior, grainy texture and slightly crumbly bite. The rind is sometimes coated in oil to lock in moisture and enhance its rich character. Taste-wise? Expect a balance of sharp, salty and slightly sweet notes.
Pecorino should be hard and granular with no visible cracks. Keep it well-wrapped in the fridge and it’ll stay in top shape for whenever you need it.
Pepato
Bold, punchy and pepper-packed, Pepato means business.
Hailing from Sicily, this cheese is made with reduced milk fat and studded with whole peppercorns, giving it a spicy kick that amplifies its naturally piquant flavour. It’s firm, grainy and completely crack-free, just how it should be. Wrapped in foil or calico, it can be aged for up to 12 months, getting even bolder with time.
Romano
Romano has stood the test of time, literally.
Dating back to the first century BC, this hard, grainy cheese is typically made from cow’s milk and aged in 5kg wheels. It boasts a patterned, hard rind and a deep, robust flavour. Think: strong but never sharp. Unlike Pecorino, different lipase enzymes are used to create its unique taste.
For the best Romano, look for a firm, granular texture with no cracks or splits. Wrapped in foil or calico, it can age for up to 12 months.