Extra-Hard is a term used to describe a group of various cheeses that are hard and brittle.
These cheeses get so hard because they are low-fat and low-moisture. In addition to grating well, they are usually aged up to 3 years to develop a sharp flavour.
Some versions of Extra-Hard Cheeses may be sold when they are younger as Semi-Firm Cheeses.
Storage
Extra-Hard Cheeses were developed as low-moisture and low-fat cheeses precisely so that they would store and ship well. If you wrap a piece of Extra-Hard Cheese well, and refrigerate it of course, you should be able to store it for up to a few months.
Other entries for Extra-Hard Cheeses
Asiago Cheese, Cotija Cheese, Grana Padano, Manchego Viejo, Parmesan Cheese, Sbrinz Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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