Which type of cheese is classified as an extra hard cheese?

Parmesan is classified as an extra hard cheese due to its low moisture content, which results from an extended cheese-making process that involves cooking and pressing the curds. This process allows Parmesan to develop a firm, crumbly texture and a strong, rich flavor that intensifies as it ages.

Additionally, extra hard cheeses like Parmesan are typically aged for a longer period, often a minimum of 12 months, which further contributes to their hardness and flavor profile. The high aging process also makes Parmesan an excellent grating cheese, commonly used in various culinary applications, enhancing dishes with its robust taste.

In contrast, Cheddar, Gouda, and Brie have different moisture content and aging processes, which place them in other categories of cheese. Cheddar and Gouda can be semi-hard to hard, but do not reach the same hardness as Parmesan. Brie is classified as a soft cheese due to its creamy texture and significant moisture content, making it quite distinct from extra hard cheeses.