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Hard cheese is firm. Often savoury, it can be divided into two categories: hard (such as Parmesan), and semi-hard (such as Gouda). Creation involves segregating and removing most of the whey before pressing the curd, which is then either brined to create a hard rind or waxed. Finally, aged for between two and 36 months, and in some cases even longer. Ageing defines the intensity of the flavour. A well-aged cheese will be more flavorful, less creamy and grainier in texture. They are great when grated on top of pasta, salads, soups. Or just as a snack when you are feeling peckish!