Extra hard cheese
As extra-hard cheese is known variants of hard cheese with different properties. The designation is regulated by law in Switzerland as a type of cheese : According to Art. 52 Para. 2 VLtH , matured cheese is divided into the following strength levels according to the water content in the fat-free cheese (each water content in grams per kilogram of total weight):
- 'Extra hard' up to 500 g / kg;
- 'Hard' more than 500 to 540 g / kg;
- 'Semi-hard' more than 540 to 650 g / kg;
- 'Soft' more than 650 g / kg.
In extra-hard cheese within the meaning of letter a is full-fat cheese made from natural raw milk with min. 45% fat in the dry matter . For example, Sbrinz takes at least 18 months to mature for consumption and 36 months to fully mature.