Discover the World of Hard Cheese: 23 Amazing Hard Cheeses You Need to Try
Ah hard cheese, who doesn’t love it! Discover the rich and robust world of hard cheeses with our comprehensive list. From sharp Cheddar to nutty Parmesan, hard cheeses offer a variety of intense flavours and firm textures perfect for grating, snacking, and cooking. Learn how to make hard cheeses here. Look through the list in to learn more about these delicious cheeses and how to incorporate them into your recipes.
Also don’t forget to check out the BEGINNERS GUIDE to making these hard cheeses!
The Ultimate Hard Cheese Guide: Flavors, Techniques, and Recipes
1. Parmesan (Parmigiano-Reggiano)
Parmigiano-Reggiano, often simply called Parmesan, is an Italian hard cheese made from cow’s milk. It has a granular texture and a complex, nutty flavor that intensifies with age. Parmigiano-Reggiano is aged for a minimum of 12 months, with some varieties aged up to 36 months or longer.Parmigiano-Reggiano is a versatile cheese that can be grated over pasta dishes, risottos, and salads. It’s also a key ingredient in many Italian dishes, such as chicken parmesan and eggplant parmesan. The rind of Parmigiano-Reggiano can be added to soups and stews to add depth of flavor.
2. Cheddar
Cheddar is a hard cow’s milk cheese that originated in the English village of Cheddar. It has a firm texture and a sharp, tangy flavor that becomes more pronounced with age. Cheddar can be aged anywhere from a few months to several years, with the flavor becoming more complex and crumbly over time.Cheddar is a popular choice for sandwiches, burgers, and macaroni and cheese. It’s also a common ingredient in many baked dishes, such as quiches, gratins, and casseroles. Aged cheddar pairs well with fruits, nuts, and bold red wines.
3. Gruyère
Gruyère is a Swiss cheese made from cow’s milk. It has a firm, slightly grainy texture and a rich, nutty flavor with hints of sweetness. Gruyère is aged for a minimum of six months, with some varieties aged up to 24 months or more.Gruyère is a classic choice for fondue and French onion soup. It’s also delicious in grilled cheese sandwiches, quiches, and omelets. Gruyère pairs well with white wines, such as Chardonnay or Riesling.
4. Pecorino Romano
Pecorino Romano is an Italian hard cheese made from sheep’s milk. It has a granular texture and a sharp, salty flavor that becomes more intense with age. Pecorino Romano is aged for a minimum of five months, with some varieties aged up to eight months or longer. Pecorino Romano is often used as a grating cheese over pasta dishes, such as cacio e pepe and spaghetti alla carbonara. It’s also a flavorful addition to salads, roasted vegetables, and meat dishes. Pecorino Romano pairs well with bold red wines, such as Chianti or Barolo.
5. Manchego
Manchego is a Spanish cheese made from sheep’s milk. It has a firm, compact texture and a buttery, slightly nutty flavor with a hint of sweetness. Manchego is aged for a minimum of 60 days, with some varieties aged up to two years or more. Manchego is a popular choice for cheese boards, paired with quince paste, almonds, and olives. It’s also delicious in sandwiches, salads, and tapas dishes. Manchego pairs well with Spanish red wines, such as Rioja or Tempranillo.
6. Asiago
Asiago is an Italian cow’s milk cheese that comes in two varieties: fresh (Asiago Pressato) and aged (Asiago d’Allevo). Aged Asiago has a firm, slightly grainy texture and a sharp, nutty flavor that becomes more pronounced with age. It’s typically aged for 2-4 months for Mezzano, 4-6 months for Vecchio, and more than 10 months for Stravecchio.Aged Asiago is often grated over pasta dishes, risottos, and salads. It’s also a flavorful addition to sandwiches, pizzas, and antipasti platters. Asiago pairs well with Italian red wines, such as Chianti or Barbera.
7. Emmental
Emmental, also known as Swiss cheese, is a cow’s milk cheese that originated in the Emmental valley of Switzerland. It has a firm, smooth texture and a mild, slightly sweet flavor with a hint of nuttiness. Emmental is known for its large holes, called “eyes,” which form during the aging process.Emmental is a classic choice for fondue and raclette. It’s also delicious in sandwiches, quiches, and gratins. Emmental pairs well with white wines, such as Riesling or Gewürztraminer.
8. Grana Padano
Grana Padano is an Italian hard cheese made from cow’s milk. It has a granular texture and a nutty, slightly sweet flavor that becomes more complex with age. Grana Padano is aged for a minimum of 9 months, with some varieties aged up to 20 months or more.Grana Padano is often used as a grating cheese over pasta dishes, risottos, and soups. It’s also a flavorful addition to salads, pizzas, and antipasti platters. Grana Padano pairs well with Italian red wines, such as Barolo or Barbaresco.
9. Comté
Comté is a French cheese made from cow’s milk. It has a firm, slightly grainy texture and a complex, nutty flavor with hints of butter and fruit. Comté is aged for a minimum of 4 months, with some varieties aged up to 18 months or more.Comté is delicious on its own as part of a cheese board, paired with fruits, nuts, and crusty bread. It’s also a flavorful addition to gratins, quiches, and sandwiches. Comté pairs well with French red wines, such as Pinot Noir or Beaujolais.
10. Aged Gouda
Aged Gouda is a Dutch cheese made from cow’s milk. It has a firm, slightly crumbly texture and a rich, caramel-like flavor with hints of nuttiness. Aged Gouda is typically aged for 12-18 months, with some varieties aged up to 36 months or more.Aged Gouda is delicious on its own as part of a cheese board, paired with fruits, nuts, and crusty bread. It’s also a flavorful addition to sandwiches, salads, and gratins. Aged Gouda pairs well with bold red wines, such as Cabernet Sauvignon or Syrah.
11. Beaufort
Beaufort is a French cheese made from cow’s milk. It has a firm, slightly grainy texture and a complex, nutty flavor with hints of butter and fruit. Beaufort is aged for a minimum of 5 months, with some varieties aged up to 12 months or more.Beaufort is delicious on its own as part of a cheese board, paired with fruits, nuts, and crusty bread. It’s also a flavorful addition to gratins, quiches, and sandwiches. Beaufort pairs well with French white wines, such as Chardonnay or Roussanne.
12. Cotija
Cotija is a Mexican cheese made from cow’s milk. It has a firm, crumbly texture and a salty, slightly tangy flavor. Cotija is aged for a minimum of 3 months, with some varieties aged up to 12 months or more.Cotija is often used as a topping for tacos, enchiladas, and elote (Mexican street corn). It’s also a flavorful addition to salads, beans, and rice dishes. Cotija pairs well with Mexican beers, such as Corona or Modelo.
13. Provolone (aged)
Aged Provolone is an Italian cheese made from cow’s milk. It has a firm, slightly grainy texture and a sharp, slightly spicy flavor that becomes more pronounced with age. Aged Provolone is typically aged for 6-12 months, with some varieties aged up to 24 months or more.Aged Provolone is delicious on its own as part of a cheese board, paired with olives, cured meats, and crusty bread. It’s also a flavorful addition to sandwiches, pizzas, and pasta dishes. Aged Provolone pairs well with Italian red wines, such as Chianti or Primitivo.
14. Swiss
Swiss cheese is a generic term for several related varieties of cheese that resemble Emmental. It has a firm, smooth texture and a mild, slightly sweet flavor with a hint of nuttiness. Swiss cheese is known for its large holes, called “eyes,” which form during the aging process.Swiss cheese is a popular choice for sandwiches, burgers, and fondue. It’s also delicious in quiches, gratins, and omelets. Swiss cheese pairs well with white wines, such as Riesling or Pinot Grigio.
15. Cantal
Cantal is a French cheese made from cow’s milk. It has a firm, slightly crumbly texture and a mild, buttery flavor that becomes more complex with age. Cantal is aged for a minimum of 30 days, with some varieties aged up to 6 months or more.Cantal is delicious on its own as part of a cheese board, paired with fruits, nuts, and crusty bread. It’s also a flavorful addition to sandwiches, salads, and gratins. Cantal pairs well with French red wines, such as Malbec or Syrah.
16. Pecorino Toscano
Pecorino Toscano is an Italian cheese made from sheep’s milk. It has a firm, slightly crumbly texture and a mild, slightly nutty flavor that becomes more pronounced with age. Pecorino Toscano is aged for a minimum of 20 days, with some varieties aged up to 4 months or more.Pecorino Toscano is delicious on its own as part of a cheese board, paired with fruits, nuts, and crusty bread. It’s also a flavorful addition to salads, pasta dishes, and pizzas. Pecorino Toscano pairs well with Italian red wines, such as Chianti or Sangiovese.
17. Sapsago
Sapsago is a Swiss cheese made from skim cow’s milk and flavored with blue fenugreek. It has a hard, slightly crumbly texture and a pungent, slightly spicy flavor. Sapsago is aged for a minimum of 4 months.Sapsago is often used as a grating cheese over pasta dishes, salads, and soups. It’s also a flavorful addition to sandwiches and cheese boards. Sapsago pairs well with Swiss white wines, such as Fendant or Chasselas.
18. Fiore Sardo
Fiore Sardo is an Italian cheese made from sheep’s milk. It has a hard, slightly grainy texture and a sharp, slightly smoky flavor that becomes more pronounced with age. Fiore Sardo is aged for a minimum of 3 months, with some varieties aged up to 6 months or more.Fiore Sardo is delicious on its own as part of a cheese board, paired with fruits, nuts, and crusty bread. It’s also a flavorful addition to pasta dishes, risottos, and pizzas. Fiore Sardo pairs well with Italian red wines, such as Cannonau or Monica.
19. Idiazábal
Idiazábal is a Spanish cheese made from sheep’s milk. It has a firm, slightly grainy texture and a nutty, slightly smoky flavor that becomes more pronounced with age. Idiazábal is aged for a minimum of 2 months, with some varieties aged up to 12 months or more.Idiazábal is delicious on its own as part of a cheese board, paired with quince paste, almonds, and olives. It’s also a flavorful addition to sandwiches, salads, and tapas dishes. Idiazábal pairs well with Spanish red wines, such as Rioja or Tempranillo.
20. Red Leicester
Red Leicester is an English cheese made from cow’s milk. It has a firm, slightly crumbly texture and a mild, slightly sweet flavor with a hint of nuttiness. Red Leicester is colored with annatto, which gives it its distinctive orange hue.Red Leicester is a popular choice for cheese boards, paired with fruits, nuts, and chutney. It’s also delicious in sandwiches, quiches, and gratins. Red Leicester pairs well with English ales or ciders.
21. Cheshire (aged)
Aged Cheshire is an English cheese made from cow’s milk. It has a firm, slightly crumbly texture and a tangy, slightly salty flavor that becomes more pronounced with age. Aged Cheshire is typically aged for 9-12 months.Aged Cheshire is delicious on its own as part of a cheese board, paired with fruits, nuts, and pickles. It’s also a flavorful addition to sandwiches, salads, and soups. Aged Cheshire pairs well with English ales or ciders.
22. Lancashire (aged)
Aged Lancashire is an English cheese made from cow’s milk. It has a firm, slightly crumbly texture and a tangy, slightly buttery flavor that becomes more pronounced with age. Aged Lancashire is typically aged for 6-24 months.Aged Lancashire is delicious on its own as part of a cheese board, paired with fruits, nuts, and chutney. It’s also a flavorful addition to sandwiches, pies, and gratins. Aged Lancashire pairs well with English ales or ciders.
23. Dubliner
Dubliner is an Irish cheese made from cow’s milk. It has a firm, slightly crumbly texture and a sharp, slightly sweet flavor with hints of nuttiness. Dubliner is aged for a minimum of 12 months.Dubliner is delicious on its own as part of a cheese board, paired with fruits, nuts, and chutney. It’s also a flavorful addition to sandwiches, salads, and gratins. Dubliner pairs well with Irish whiskey or stout.