This chapter discusses various extra-hard cheeses, such as Parmigiano Reggiano Protected Designation of Origin (PDO), and Sbrinz PDO. Raw cow's milk is used to produce Parmigiano Reggiano PDO. The colour of the cheese is between light straw to straw. The aroma and flavour of the paste is fragrant, delicate, tasty but not spicy. Reggianito cheese is a popular Argentinean Grana-type cheese made exclusively from cow's milk. Argentinean legislation defines Reggianito cheese as a low-moisture or hard cheese with a moisture content up to 35.9%, a minimum FDM of 32% and a ripening period of at least six months. The colour of this cheese is white or light yellow and uniform. Sbrinz PDO is an extra-hard, full-fat cheese made from raw cow's milk that is produced in the central part of Switzerland. Sbrinz has a fruity aroma with a slightly roasted character of chicory and a salty and slightly sweet taste.

Fil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina

Fil: Eugster Meier, Elisabeth. Bern University of Applied Sciences; Suiza

Fil: Licitra, Giuseppe. University of Catania; Italia

Fil: Fröhlich Wyder, Marie Therese. No especifíca;

Fil: Wechsler, Daniel. No especifíca;

Fil: Jakob, Ernst. No especifíca;