- Dutch-type hard cheese, whose fat content does not exceed 45 percent of dry matter; small, fine "eyes" are allowed; the taste is slightly sharp and a bit sour. The most famous varieties of this type of hard cheese are Yaroslavl, Kostroma, and Dutch.
- Swiss-type hard cheese, whose fat content does not exceed 50 percent of dry matter; large, rounded "eyes" are allowed; the cheese has a spicy-sweet flavor. The most famous varieties are Soviet, Moscow, Altai, and Swiss.
- Cheddar-type hard cheese, whose fat content does not exceed 50 percent; it has no "eye," and the taste is a bit sour. The most famous varieties are Altai black cheese and Cheddar.
- mountain grating-type hard cheese, which is used only grated and serves as a seasoning. The most famous varieties are Caucasian cheese and Gorno-Altai cheese.
- smoked hard cheese, fat content no more than 55 percent. The most famous such hard cheese is Russian.
- Uglich-type hard cheese, fat content not exceeding 45 percent, packaged as a bar.
- semi-hard cheese, whose fat content ranges from 20 to 45 percent, with no "eyes." The most famous varieties are Lithuanian, Latvian, and Kaunas cheeses.
Hard cheeses go into many dishes of various national cuisines as one of the main ingredients. Hard cheeses are a mandatory presence in Italian pizza, in lasagna, in hot sandwiches, in cheese
fondue
, and in many salads. Some dishes are sprinkled with grated hard cheese: spaghetti,
casseroles
,
roast
,
julienne
.
The most famous Italian hard cheese is Parmesan. Parmesan is sprinkled over Italian pasta, added to soups and various risottos, and also simply eaten with Italian black balsamic vinegar. In the Emilia-Romagna region, Parmesan is often served for dessert with wine, along with fresh pears and walnuts, at the very end of the meal.
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