Extra-Hard Varieties

Abstract

Most of the extra-hard varieties are produced in Italy. Some of these, such as Parmigiano Reggiano, Grana Padano and Pecorino Romano, rank among the most famous international cheeses, and have maintained traditional features over time in spite of great changes in cheesemaking technology. Swiss, Spanish, Russian, Balkan, and non-European extra-hard cheese varieties are also well-known. Most of the European extra-hard varieties are produced under Protected Denominations of Origin (PDO). The use of raw milk and natural thermophilic starters, cooking of the curd to a high temperature, long ripening, a very low moisture content and, generally, ancient traditions, are features common to most of the extra-hard cheeses. This article will describe some example of main hard Italian, Swiss, Spanish, and other extra-hard (e.g., Balkan) cheeses. Focusing on ripening in terms of changes in microbiota, primary biochemical processes (lactose metabolism, proteolysis, lipolysis, and synthesis of volatile compounds) are considered. A novel view of cheese microbiota as super-organism is also considered.