Very Hard Cheeses | Real California Milk

Cheese Name	Flavor	Color	Texture	Description & Uses
Asiago	Piquant, sharp	Light yellow	Hard to very hard, depending on age	Italian-style cheese similar to Parmesan, typically grated over cooked foods or salads.
Cotija (Queso Anejo)	Strong, aged flavor	White	Hard, dry, crumbly	Hispanic-style cheese typically shredded onto cooked foods, also in salads and with fruit.
Dry Jack	Mild, aged, nutty	Pale yellow	Hard to very hard, depending on age	Eaten as is, or in cooked foods or grated onto pasta or salads. May be aged from seven months to several years.
Enchilado Anejo	Mild, lightly spicy	Red coating, white interior	Hard, dry, crumbly	Aged version (Anejo) of Enchilado. Good as a topping crumbled onto cooked foods. Softens but does not melt under heat.
Romano	Sharp, piquant	Light yellow	Hard to very hard, depending on age	Italian-style cheese similar to Parmesan but more piquant and salty. Use is same for Dry Jack and Parmesan.