Granular cheese

Hard cheese is a cheese that is characterized by a high dry matter. Hard cheese has the longest maturity period of all cheeses - it is, depending on the variety, between three months and three years. He therefore has a strong taste and its aroma is very intense.

After the German regulations on cheese, hard cheese may contain not more than 56 % water content in the non-fatty matter. For cheeses, which are named after their location, there are exceptions.

When hard cheese production with Lab coagulated curd ( curd ) is broken so long with the cheese harp until the individual particles of the fraction is only about wheat grain size; thus can drain more whey. Then the curd is heated, depending on the type of cheese to between 50 ° C (hard cheese ) and 55 ° C ( extra-hard cheese), which explains the high percentage of dry matter. Following the mass is poured into molds, pressed, immersing in brine and stored in the aging cellar or in a cave, where certain bacteria ( if desired ) Carbon dioxide and produce propionic acid, which on the one hand leads to the formation of holes and on the other hand contributes to the flavor of the cheese.

Many cheeses are rubbed or brushed off several times during the ripening process with table salt. The salt removes the surface moisture. The result is the so-called bark. Hard cheese, which is to get no bark is placed on the tire in a film. This cheese gets then a skin of wax or paraffin, when the maturation process is completed.

The hard cheeses include, among others:

• Emmentaler
• Gruyère
• Cheddar
• Comté
• Jurassic
• Sbrinz
• Mountain cheese
• Chester
• Parmesan
• Grana Padano
• Pecorino
• Graviera
• Kefalotiri
• Manchego

In Switzerland, a distinction is made between hard cheese and extra hard cheeses. Extra hard cheese differs from hard cheeses primarily by the longer ripening period of at least 18 months to maturity for consumption, three years to full maturity. The extra hard cheese and sliced ​​cheese Sbrinz be counted, sometimes parmesan.