Hard cheese cheese is called, whose dry weight content is with at least 60%. Hard cheese has the longest ripe time all cheese places - it lies, depending upon sort, between three months until over three years. It has therefore a strong taste and its flavour is very intensive. Most hard cheese points at least 45% fat i.Tr. (=Vollfettstufe) up, there is however exceptions like the Parmesan with only min. 32% fat in the dry weight.
During the hard cheese production the cheese mass (Dickete) with the cheese harp, thick-put with lab, "is broken", until the individual particles of the break are about wheat grain large. Thus can flow off more whey. Afterwards the break is warmed up, depending upon cheese places between 50"°C (hard cheese) - 55"°C (extra hard cheese), which explains the high portion of dry weight. In the connection the mass is filled, pressed into forms, dipped into Salzlake and stored in the ripe cellar, where certain bacteria (if desired) produce carbon dioxide and which leads on the one hand to the hole formation and contributes on the other hand to the flavour of the cheese.
Many hard cheese is abraded or brushed off during the ripe process several times with salt. The salt extracts humidity from the surface. Thus the crust in such a way specified develops. Hard cheese, which is not to get a crust, is put to the tire into a foil. This cheese gets then a skin from wax or paraffin, if the ripe process is final.
Among the hard cheese rank under other Emmentaler, Greyerzer, Jurassic, Sbrinz, mountain cheese, Chester, Parmesan, Pecorino, Graviera or Kefalotiri.