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The other day, while gnawing on a very hard 18-month-old Gouda, I wondered how this cheese's texture became so dense, so hard. Some of my favorite cheeses are the harder ones, such as Parmigiano Reggiano and Pecorino Gran Riserva. Hard cheeses develop their texture by being cooked and/or pressed. They are aged to remove more of their moisture so that the texture will become more solid and the flavors more concentrated.
I love the concentration of flavors and aromas emanating from just a small crumb of a hard cheese. Out of all the different styles of cheese, I enjoy this one the most because of its flavor density.
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6-25-2008 @5:05PM Adriane said... Max,
I urge you to try Thistle Hill Farm's Tarentaise if you prefer harder variety. The cheese is an alpine-style with a rich, nutty flavor...DELICIOUS!
And the makers- a man and wife team- couldn't be nicer or more salt-of-the-earth types.
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6-25-2008 @3:19PM Vinny said... You should've seen what the guys on Iron Chef America did with Parmigiano Reggiano on Sunday. Sensational looking stuff :-) Try and catch it in reruns if you can.
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