Kitchen

The Best Hard Cheeses on the Market

If you’re a cheese lover, you’re probably wondering about the best hard cheeses on the market. There’s an abundance of them to choose from, but you need to know what makes them great. From Parmesan to Romano to Schweitzer, we’ve got you covered. Please keep reading to learn about the various types and how to make them yourself. We’ll discuss the best methods and why these cheeses are excellent.

Parmesan

Parmigiano-Reggiano is one of the most famous Italian hard cheeses. It is made from cow’s milk and is aged for at least 12 months. It is rich and buttery and excellent for cooking and baking. It is a great addition to any cheese platter and is available in various flavours. It is often served with garlic bread, but it is equally delicious.

Romano

Pieces of matured pecorino romano italian cheese made from sheep milk in Lazio, Sardinia or Tuscany close up

Listed in the category of hard cheeses, Romano is a traditional Italian grating cheese. It is a creamy yellow with a salty taste. This cheese is used in pasta and pizzas. Its process involves rummaging, draining, and piercing the curd to develop a salty, tangy flavour. The best Romano is aged at least five months.

Asiago

Asago hard cheese is similar to Gruyere cheese, a Swiss cheese. The new variety has a mild flavour and is whitish. The old version has a nutty flavour and is best served with light risotto and salads. The shelf life of Asago cheese chunks depends on storage conditions. It is best stored at a cool room temperature.

Schweitzer

The Schweitzer hard cheese list is one of the world’s most impressive lists of gourmet cheeses. The cheese is known for its depth of flavour and texture. Its unique granular texture and savoury taste are derived from the process of pressing the curd after the whey separates. The rind is usually waxed or brined, which adds a distinctive texture to this cheese. It is made from the milk of cows that are not fed silage.

Gruyere

The long history of the Gruyere cheese dates back to 1115. The cheese is produced in the Swiss region of Fribourg and represents more than 6000 jobs. It is the economic lifeline of this region. It was granted AOP protection from the European Union in 2001 and has been protected with this designation throughout Europe since 2011. This protected indication of origin protects cheeses from being tampered with or altered. The resulting cheese has an unparalleled flavour, texture, and melting ability, making it the most popular cheese in the world.

Wensleydale

If you love the taste of Wensleydale cheese, you have come to the right place. This hard cheese is delicious and contains a wide range of essential nutrients. It is exceptionally high in protein; a single ounce contains seven grams. That’s equal to 24 grams of protein per 100 grams. It also has a good supply of several essential vitamins, including phosphorus, zinc, and iodine. In addition to its unique taste, it is also a good source of various minerals, such as calcium, magnesium, and iodine.

Red Leicester

Traditionally made in the English county of Leicestershire, the Red Leicester is a farmhouse revival of old British cheese. This cheese has a full flavour without aggressive acidity, a chewy texture, and a pleasant citrus finish. The cheese is often used in cheese boards and is an excellent pairing for amber or bitter ales. David and Jo Clarke revived the tradition in 2006. Their Sparkenhoe Red Leicester is made with unpasteurized milk, animal rennet, and a natural plant dye called annatto, which was used by cheesemakers to suggest summer milk in the 17th century.

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