Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

The main characteristic of hard cheeses is their low moisture content. This results from the cheese-making process, where a substantial amount of whey is removed, leading to a denser and firmer texture. Hard cheeses undergo aging, which further reduces moisture and intensifies their flavor and complexity. The low moisture content also contributes to their longer shelf life compared to cheeses with higher moisture content.

In contrast, options stating that hard cheeses have high moisture content or are soft and creamy do not accurately describe their consistency or properties. A characteristic of hard cheeses is that they are firm and can often be grated or shaved, rather than being spreadable. Additionally, while some hard cheeses may have sweet notes in their flavor profile, it is not a defining characteristic—many hard cheeses can be savory, nutty, or even sharp, making flavor not a primary descriptor for hard cheeses.