Hard Cheese

Hard cheese use production methods that remove more moisture from the cheese than any other style,  as the curds are cut to rice-sized pieces and are often reheated to remove more whey.  The addition of salt and long-aging results in a very hard texture that can be smooth or granular. Long-aged Gouda from L’Amuse and Cravero Parmigiano Reggiano are superb examples.

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