Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses.
Cheeses that are classified as semi-hard to hard include Cheddar, originating in the village of Cheddar in England but now used as a generic term for this style of cheese whose curd is cut, gently heated, piled, and stirred before being pressed into forms. For similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium.
Hard cheeses or grating cheeses such as Grana Padano or Reggianno and Pecorino Romano are quite firmly packed into large forms and aged for months or years