These cheeses also are cured with the aid of a bacterial culture and enzymes. The rate of curing, however, is much slower because of the very low moisture and higher salt content

Cheeses in this category include:

Hard cheeses are also refered to as Granas, which refers to the granular texture they aquire from the aging process.

Freshly grated hard cheeses incorporate better into sauces than most pre-grated cheeses will. Pre-grated cheese usually contain some form of silicone or silicate which is used as an anti caking ingredient. Because of this pre-grated cheeses will not suspend or dissolve into sauces and tend to fall to the bottom of the sauce.
Freshly grated hard cheeses have a much better dissolution factor and incorporate much better into sauces. (Alfredo Sauce)

If you with to grate large quantities at one time, freshly grated hard cheeses also freeze very well and can be used directly out of the freezer.

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