Hard cheese takes longer

The hard cheese group is defined by a water content of 56% or less in the fat-free cheese mass. This makes the cheese hard, i.e. it consists of a firm to very firm cheese paste, which is usually characterised by an intense flavour. In contrast, soft cheese has a water content of more than 67% in the fat-free cheese mass. The fat content of most hard cheeses is around 45% fat in dry matter. Parmesan, on the other hand, exceptionally has a fat content of 32% in dry matter. Hard cheese normally matures over several weeks. However, there are many varieties that mature for up to three years. Emmental must mature for at least two months. The longer the maturing time, the more intense the flavour.

The cheese dairy produces the hard cheese from pasteurised cow's milk. In Germany, this cheese is produced exclusively in accordance with the Cheese Ordinance (KäseV) in the "full-fat stage" (at least 45% fat in dry matter). A special enzyme is used to produce cheese. The so-called rennet ensures that the milk thickens. When the milk is curdled, all of the milk's ingredients are initially retained. The thickened milk, called curd, then rests. After some time, the curd reaches its optimum consistency.

Once the ideal consistency has been reached, the whey can be separated from the curd. The whey is released as soon as the cheese harp cuts the curd into small pieces for the cheese. The smaller the cheese harp cuts the curd, the firmer the cheese will be later. The pieces of hard cheese are similar in size to a grain of wheat. With soft cheeses, the pieces of curd are significantly larger, the size of a walnut. Some of the whey can be extracted before the curd is filled. However, the majority of the whey only runs off when the curd mixture or the whey mixture is filled into the mould. The hard cheese is soaked in brine before maturing. The brine preserves the cheese and ensures that the rind forms. The cheese is then left to mature for months.

Hard cheese is particularly popular in slices or wafer-thin slices on cheese bread. But also as flakes to flavour dishes. With its strong flavour, it is an integral part of a cheese platter and is also ideal for enhancing salads. This cheese is also being used more and more in hot dishes. It is particularly suitable for gratinating vegetables or pasta bakes. The hard cheese melts faster if you grate it before gratinating. But it is also being used more and more in sauces; a homemade cheese sauce can enhance meat dishes. Of course, it can also be used as a filling for the classic cordon bleu or for gratinating steaks. It can be used to thicken soups and give them a spicy flavour. However, the soup should not be too hot. Hard cheese is also very suitable as finger food, especially the classic "cheese cubes with grapes" is quick to make. The cheese can also be cut into rectangles or triangles to spice up many an appetiser buffet.

Emmental is probably the best known and most popular hard cheese. But Parmesan, Appenzeller, Grana Padano and Cheddar are also well-known varieties. In Switzerland, there is also extra-hard cheese, which requires an even longer maturing period. As this cheese has a low water content, it has a longer shelf life than other cheese specialties if stored correctly. Incidentally, before eating hard cheese, you should "chambrate" it, i.e. take the cheese out of the fridge about half an hour beforehand so that it can develop its flavour.