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As the name suggests, hard cheese, is well... hard.
To produce hard cheese the whey is separating and draied before pressing the curd, which is then either brined to create a hard rind or waxed.
Cheeses are aged for between 2 and 36 months, and in some cases even longer.
Aging determines the intensity of the flavour. A well-aged cheese will be more flavourful, less creamy and grainier in texture.
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