Extra Firm Cheeses like Parmesan and Romano have the least residual moisture of any fresh cheese. A couple days after they are placed into molds, they are salted in brine, and left to mature for 2 to 7 years. Not coincidentally, extra firm cheeses have a sharp, salty flavor and have become the topping of choice for many chefs.

Extra Firm cheeses pair well with medium to full-bodied wines.