Hard cheese

Distinguished by its retaining 30% moisture, by being made from raw milk, and by being all bacteria ripened. It's taste and texture is dramatically shaped by the amount of time it is aged. 3-12 months: American, Asiago, Cheddar, Gruyere, Jarlsberg, Provolone, Swiss 12-16 months: Cheshire, Parmesan, Romano


available year-round

Popular Hard cheese Recipes