what kinds of hard cheese do you eat?

[sisteeesmama]

I am always confused when I get to the cheese monger and am trying to pick out "hard cheeses".

What kinds do you eat?

Thanks!

[cristeen]

Whatever looks/sounds good. I usually go for sheep's milk, though, but that's just a personal preference.

Aged gouda, dry jack, pecorino romano, aged manchego... depends on what I'm using it for.

Really though, I'd be making a point of frequenting a store that will let you taste the cheese before buying. You can always do that at Whole Foods - if you ask they'll let you taste it. But many smaller dedicated cheese stores do that too.

[Chouette]

Usually, cheddar and the usual mainstream cheeses are considered hard cheeses, in addition to the ones mentioned above. Soft cheeses are those that go 'soft' when left out at room temp, like brie and camembert, and the spreadables like common goat cheese and feta.

Is there a reason you are looking specifically for hard cheeses?

[mamadelbosque]

generally we eat cheddar, colby jack & mozzarella. Occasionally muenster or pepper jack...

[fruitfulmomma]

I really like Drunken Goat but according to Murray's it is a semi-soft.

There was one a few years ago at WFM that had cranberries in it. That was good. Don't remember the name though.

Parmesan is always a good choice. No more green cans!

We haven't had extra money for cheese for a long while so lately it is whatever is on sale at Sprouts for $1.99/lb., mostly cheddar.

Uh, I am such a cheese snob. The idea of eating Velveeta makes me want to :Puke

[sisteeesmama]

The reason I am always looking for hard cheeses is because my dd has ECC and so I try to keep her in cheese as much as she will eat....I buy the raw cheddar and the raw gruyere from WF. But I wasn't sure where the line was for hard and soft so it was tricky.
But if you ware saying soft means obviously soft then that is a lot easier!

[Chouette]

I'm so bad with these acronyms...what's ECC?

Another difference between hard and soft, at least with conventional cheeses, is that soft cheese is often not pasteurized (which is why we are told not to eat them when we are pregnant by conventional folks). But obviously many soft and spreadable cheeses are made with pasteurized milk, and I can find many hard cheeses that are made with raw milk now, so I think it's best to check the label or look up the maker.

[cristeen]

Cheddar jack and the like are not hard cheeses, they fall under "firm". Hard cheeses are aged for a year or more.

[Magelet]

Personally I don't eat that many hard cheeses, because I'm still learning to like cheese after not eating it for a long time.

Pecorino Romano, Parmegianno, I love. (I love chedder as well, but apparently thats a "firm cheese".)

Definitely though, ask your cheesemonger for a taste. Even something that isn't wrapped in plastic wrap, a good cheesemonger should be thrilled to let you try. Seriously, at WFM, or at our local cheeseshop, and every other cheeseshop I've been to, you have to ask, but they're happy to let you try several cheeses to make up your mind, and tell you all about the cheese, and give you recomendations.

[sisteeesmama]

aged for one year or more....that throws it back into the complicated realm! My WF that is closest to my house is not very big and def. under staffed and there is often not anyone minding the cheese counter They are always nice when they are there but that is not very often....will the label say how long it has been aged?!