As the name suggests, hard cheese is firm & often savoury. Production involves separating and draining most of the whey before pressing the curd, which is then either brined to create a hard rind or waxed. Finally, the cheese is aged for between 2 and 36 months, and in some cases even longer. Aging determines the intensity of the flavour. A well-aged cheese will be more flavourful, less creamy and grainier in texture.