How To

How to Become a Hard Cheese Expert

Delicious Cheese Tray!

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By FurryLoo
eHow Community Member

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(2 Ratings)

Here is a list of different HARD cheeses and what to do with them. See my other articles for semi-soft and soft cheese variations.

Difficulty: Moderate

Instructions

Step 1

ASIAGO (very hard): Has a sharp and slightly fruity flavor. Best for grating over your gourmet dishes for extra flavor and punch.
Step 2

PARMESAN (very hard): Has a sharp and salty flavor. Best for grating over Italian dishes, salads and garlic bread.
Step 3

EDAM/GOUDA (hard): Varies from a milky & nutty to sharp & salty flavor. Best served as an appetizer or with desserts - think sliced figs and apples!
Step 4

GRUYERE (hard): Mellow and buttery with nutlike flavor. Best for cooking and serving with desserts. See Edam/Gouda above to create a delicious after dinner platter.
Step 5

JARLSBERG (hard): Slighty sweet with a nutty flavor. Perfect if you want to make an impressive gourmet sandwich.
Step 6

CHESHIRE (hard): Tangy with a salty flavor. One of the few hard cheeses that taste really good served with fruit.