Emmentaler and Gruyère are two well-known examples of hard cheese. The cheese’s flavour depends on the length of the maturation period (affinage), which varies between three months and three years. The longer the affinage, the more intense the taste.
Hard cheeses are extremely versatile in cooking and lend themselves beautifully to a multitude of hot or cold dishes. In a fondue, in a gratin, in a sandwich or on a cheeseboard, they are always delicious!