Hard cheeses generally have a low moisture content, but usually have rich, deep and typically nutty flavours.
They are made by draining most of the whey from the curd, and then shaped into wheels that age for long periods of time. These extended ageing processes (that can range from 2 to 36!! months) contribute to the low moisture and intense flavours.
Usually, a little goes a long way with hard cheese because of their intense flavour profiles, and they like to crumble onto jams or get grated onto pasta. Go on, try it.