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Because they are aged for a long time, hard cheeses lose a lot of humidity and become hard and sharp tasting.

  • Aroma Evokes bread, almond and apple, very fragrant and complex aroma
  • Taste Rich and complex taste of hazelnut, robust and sharp, rather salty
  • Texture Hard and granular texture, melts in the mouth

Basic info

Canadian hard cheeses add that little something that never goes unnoticed and heightens the taste of vegetables, omelettes, gratins, quiches, pizza and soups.

How to enjoy them?

Pasta dishes seem bland without Parmesan! Combined with Cheddar, Mozzarella or Emmental, hard cheeses add a sharp bite that will make your favourite dishes a success. Although mostly appreciated when grated, in au gratin dishes, sauces, or salad dressings, they can also be nibbled at with a few grapes or black olives

How are they made?

Canadian hard cheeses are firm cheeses that have been aged for months, and sometimes years, so that they lose up to 70% of their moisture. Hard cheeses are processed the same way as regular cheese: curdled, drained, pressed and interior-ripened for a long period.

Hard cheeses, such as Parmesan have a moisture level of 35% and a butterfat level from 10 to 25%.

Visit the cheesemaking page to learn more about how Canadian cheeses are made.



Stored properly, hard cheeses can keep for up to a year. Just make sure to change the wrapping regularly because these cheeses can absorb the strong odours of certain vegetables.

As a rule, make sure that the wrapping adheres well to the cheese to prevent the cheese from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.

To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.


All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.

You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.


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