Types of Hard Cheese

The moisture content of a cheese decides its texture and firmness. Cheeses that contain 40% or less water have a characteristic firm texture and are grouped as hard cheese.

Cheese production involves aging curdled milk, so certain enzymes and bacteria can transform the milk proteins’ structure to make them coagulate and stick together. This aging is the key to the moisture content of cheese, as aging for a longer time makes it drier and harder. Hard cheeses are aged for several months to years to achieve their intense aroma and dense texture.

They usually have a longer shelf life than soft and semi-hard varieties. According to USDA, they can be safely stored in the refrigerator for up to a month. You can refrigerate unopened packages for 5-6 months without significantly changing their taste and flavor.

The Common and Notable Types of Hard Cheese

There are hundreds of different types of hard cheese, with the following table containing only a few of the most noteworthy. It includes common types like parmesan, cheddar, and gouda, along with rarer yet equally delicious cheeses like Mimolette and grana padano.

Name	Milk Source	Taste & Texture	Country of Origin	Calories/100 gm	How to Eat
Halloumi	Sheep or Goat	Salty, firm, and squeaky when grilled	Cyprus	~90 kcal	Grilled, fried, and used in salads; pairs well with Sauvignon Blanc and Rosé wines
Cheddar	Cow	Sharp and creamy	England	~110 kcal	Eaten on its own or added to pizzas, burgers, sandwiches, and mac and cheese; with Cabernet Sauvignon or Malbec
Grana Padano	Cow	Nutty and savory with a granular and crumbly texture	Italy	~110 kcal	Grated over pasta, salads, risotto, or enjoyed on its own
Parmesan (Parmigiano Reggiano)	Cow	Nutty and granular	Italy	~120 kcal	In pasta, pizza, salads, and soups; with Chardonnay or Pinot Noir
Swiss Cheese	Cow	Nutty, slightly sweet with a firm and elastic texture and characteristic holes	Switzerland	~110 kcal	Sandwiches (Reuben sandwiches), burgers, and fondues
Gouda	Cow	Mild, sweet, and creamy	Netherlands	~100 kcal	Pizza and sandwiches, or eaten on its own; with Merlot or Chardonnay
Manchego	Sheep	Buttery with a nutty flavor	Spain	~100 kcal	Eaten on its own, in tapas, and with fruit; with fruity and spicy wines like Tempranillo
Colby	Cow	Mild and mellow	United States	~110 kcal	In sandwiches and salads, or enjoyed on its own
Pecorino Romano	Sheep	Sharp, salty, and tangy, and crumbly	Italy	~110 kcal	Grated over pasta dishes (like cacio e pepe) and salads
Asiago	Cow	Nutty and slightly tangy with a crumbly texture, similar to parmesan, but creamier	Italy	~110 kcal	In pasta, risotto, and as a table cheese
Colby Jack	Cow	Mild, creamy, and slightly tangy	United States	~100 kcal	Snacking and sandwiches, or melted in nachos
Gruyère	Cow	Nutty and creamy	Switzerland	~120 kcal	Fondue and sandwiches; pairs well with lighter-body Pinot Noir
Mimolette	Cow	Sharp and fruity	France	~100 kcal	As a snack and grated over dishes
Humboldt Fog	Goat	Creamy, with a stronger flavor than Monetery Jack.	United States	~90 kcal	Cheese plates and salads,or served with crusty bread
Pinconning	Cow	Mild and buttery	United States	~110 kcal	Sliced on crackers, used in sandwiches, or enjoyed as a snack.
Cougar Gold	Cow	Creamy, smooth, and cheddar-like	USA (Washington)	~120 kcal	Spread on crackers and used in cooking
Kefalograviera	Sheep or Goat	Sweet and nutty	Greece	~110 kcal	Grilled, fried, or in Mediterranean dishes
Pule Cheese (regarded as the world’s most expensive cheese)	Donkey	Mild and crumbly with a unique flavor	Serbia	Not available	Traditionally eaten on its own or with bread
Kasseri	Sheep or Goat	Buttery and tangy	Greece	~100 kcal	Grilled, fried, or in casseroles
Idiazabal	Sheep	Smoky with a nutty flavor	Spain	~120 kcal	Eaten on its own ow added to traditional Spanish dishes
Kefalotyri	Sheep or Goat	Sharp and salty	Greece	~100 kcal	Grated over pasta, salads, or fries
Tête de Moine	Cow	Nutty with a complex flavor	Switzerland	~110 kcal	Shaved or scraped into fries before serving
Cheshire	Cow	Crumbly, tangy, and moist	England	~110 kcal	Eaten on its own or in sandwiches
Oscypek	Sheep	Smoky and salty	Poland	~100 kcal	Grilled or pan-fried
Red Leicester	Cow	Nutty, mellow, and smooth	England	~120 kcal	Melted in dishes or eaten on its own
Graviera	Sheep or Goat	Sweet and nutty	Greece	~120 kcal	Grated over pastas, salads, and added to pies
Appenzeller	Cow	Spicy with herbal notes	Switzerland	~110 kcal	Making cheese sauces and fondue, or eaten with bread
Mahón	Cow	Sharp and fruity	Spain	~90 kcal	Eaten on its own or in salads
Beemster	Cow	Rich and creamy	Netherlands	~100 kcal	As a snack and in sandwiches, also grated over dishes
Caerphilly	Cow	Crumbly, tangy, and moist	Wales	~100 kcal	Sandwiches, salads, and on cheeseboards
Lancashire	Cow	Creamy, tangy, and crumbly	England	~90 kcal	Eaten on its own or in sandwiches
Leyden	Cow	Spiced with cumin and caraway seeds	Netherlands	~100 kcal	Eaten on its own or in sandwiches
Lincolnshire Poacher	Cow	Nutty and complex	England	~115 kcal	Eaten on its own or in sandwiches
Russian Cheese	Cow	Slightly tangy with a grainy texture	Russia	~100 kcal	Eaten on its own or in sandwiches
Dry Jack	Cow	Creamy, with a stronger flavor than Monetery Jack.	United States	~130 kcal	Sandwiches, omletes, pasta, pizza, and tacos
Chhurpi (hard variant)	Yak	Hard and chewy	Himalayan region	~90 kcal	Chewed as a snack; may be used in traditional local recipes

List of Some More Types of Hard Cheese

• São Jorge Cheese
• Canastra (hard variant)
• Rumi Cheese
• Swaledale
• Zamorano
• Har Bracha
• Bra Cheese (hard variant)
• Yaroslavsky
• milbenkäse
• Roncal
• Västerbotten
• L’Etivaz
• Picodon (hard variant)
• Anari (hard variant)
• Paški Sir
• Roomano
• Teviotdale
• Dunlop Cheese
• Prästost
• Schabziger
• Tome Fraîche
• Abertam
• Berner Alpkäse
• Bosnian smoked cheese
• Bündner Bergkäse
• Capricious cheese
• Chura kampo
• Duddleswell
• Formaela
• Gran Castelli
• Hereford Hop
• Hirtenkäse
• Kanterkaas
• Koryciński
• Ladotyri Mytilinis
• Livno cheese
• Mihaliç Peyniri
• Moskovsky
• Mutschli
• Nieheimer
• Picón Bejes-Tresviso
• Queijo de Nisa
• Tomme des Pyrénées
• Vlaskaas
• Y Fenni
• Dinarski sir
• Friesian cheese
• Gamonéu
• Krčki sir
• Murcian wine cheese
• Pata de mulo
• Ardagh Castle Goats Cheese
• Krivi Vir caciocavallo
• Pirot caciocavallo
• Šar cheese (hard variant)
• Svrljig caciocavallo
• Röthenbacher Bergkäse
• Jibne Baida
• Ashdown Foresters
• Dinarski sir iz maslinove komine
• Težački sir iz maslinove komine
• Dubrovački sir
• Ovidur
• Altaysky
• Chyorny Altai
• Gornoaltaysky
• Poshekhonsky
• Uglichsky
• Bukovinskyi
• Dobrodar
• Smetankowyi
• Ukraїnskyi

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