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Hard cheeses are defined by their lower moisture content and longer aging process compared to other types of cheese. The lower moisture content contributes to their firmer texture, which allows them to be grated or sliced easily. During the aging process, hard cheeses develop more complex flavors and are often aged for several months to years. This maturation enhances the taste and can create a nuanced profile, characterized by a rich, concentrated flavor.

In contrast, a high moisture content is typical of soft cheeses, which are often creamier and spreadable. A short aging period aligns more closely with the characteristics of fresh cheeses, which do not undergo extensive aging. Low fat content is not a defining feature of hard cheese, as many hard cheeses are actually quite high in fat. Therefore, the characteristics of lower moisture content and longer aging are fundamental in defining hard cheeses.