Hard cheeses are pressed to remove moisture. The strength of the pressure decides how hard the cheese becomes. Lightly pressed cheeses have a moist crumbly texture. More firmly pressed cheeses have a harder, more uniform texture.
The more moisture that is removed, the longer the cheese needs to age, and the more intense its flavour will become. Large hard cheeses take months or even years to mature.
The textures and tastes of the cheeses slowly change as they age. They become more intense, tangy, harder and drier. Some cheeses develop crystals which crunch in the mouth.
Examples of hard cheese are:
Cheddar - England
Parmigiano Reggiano - Italy
Emmental - Switzerland
Manchego - Italy
Gruyère - France