Extra Hard Grating Cheese Testing

Extra Hard Grating Cheese is a long-aged, ripened cheese made from pasteurized milk—typically cow’s or buffalo’s milk—characterized by its very low moisture content, firm and granular texture, and a sharp, intense flavor. As per FSSAI standards, this cheese must meet specific compositional requirements, including a high minimum milk fat content on a dry matter basis and significantly reduced moisture levels, making it ideal for grating purposes. The cheese is aged for an extended period, often over a year, allowing it to develop a rich umami taste and crystalline structure. Commonly used as a topping or seasoning in culinary applications, Extra Hard Grating Cheese offers excellent shelf stability and is resistant to spoilage when stored properly. It must be free from non-dairy fats, starches, and non-permitted additives, and must comply with FSSAI’s microbiological and food safety regulations. The product should be hygienically packaged in block, wedge, or grated form and stored under cool, dry conditions to maintain its integrity, flavor, and safety for consumption.