Hard Cheeses

Abertam is a traditional hard cheese made from sheep's milk in the Karlovy Vary region of the Czech Republic. It has a pale yellow color and a natural rind. The cheese offers a strong, tangy flavor with a noticeable acidity. With a fat content of 45%, Abertam has a firm texture that lends itself well to slicing or grating. It's an artisan cheese that is often used in cooking or enjoyed on its own as part of a cheese platter. Abertam is a staple in Czech cuisine and reflects the rich dairy tradition of the region.

Acorn cheese is a hard, artisan cheese crafted in Bethania, United Kingdom, using unpasteurized sheep's milk. With a fat content of 52%, this cheese delivers a rich and satisfying taste. Its flavor profile includes notes of burnt caramel and a citrusy tang, complemented by a touch of herbal essence. The aroma is fruity, making it both appealing and intriguing. The cheese's firm texture is ideal for slicing and grating, perfect for enhancing a variety of dishes. Ideal for cheese boards, Acorn pairs well with fresh fruits and nuts. Its unique combination of flavors makes it a memorable choice for cheese enthusiasts.

Aged Gouda is a hard cheese from the Netherlands, known for its rich aroma and firm texture. It can be made from cow's, goat's, or sheep's milk and may be pasteurized or unpasteurized. The cheese has a yellow color and is typically covered with a waxed rind. As it ages, Gouda develops a deeper, caramel-like flavor with hints of nuttiness and a slight crunch from protein crystals. This makes it a popular choice for snacking or serving on cheese platters. Its rich taste pairs well with robust red wines or dark beers. Often referred to as Oud Gouda, this cheese is a staple in both local and international markets.

Allgäuer Emmentaler is a traditional German cheese made in the Swabia region from unpasteurized cow's milk. With a fat content of 45%, this cheese has a hard texture and a yellow color. It is known for its nutty flavor and a pungent aroma that makes it stand out. The cheese is covered with a natural rind, which helps develop its characteristic taste and smell. Allgäuer Emmentaler holds a Protected Designation of Origin (PDO) status, ensuring its authenticity and regional production. This cheese is ideal for adding depth to dishes or enjoying on its own as part of a cheese platter.

Anthotyro is a traditional Greek cheese made primarily from goat's or sheep's milk. It is produced across various regions in Greece, including Macedonia, Thrace, Thessalia, and Crete. This cheese has a hard, whey texture and is known for its salty and tangy flavor profile. The aroma is strong, which complements its white color and natural rind. With a 30% fat content, Anthotyro is often used in cooking or enjoyed on its own. It's also referred to as Anthotyro Fresco or Antotiro. This cheese is a staple in Greek cuisine, offering a taste of the diverse regions from which it originates.

Ardi Gasna is a traditional cheese from the Midi-Pyrénées region of France, made from whole sheep's milk. It has a hard texture, typical of artisan cheeses, and is characterized by its mild, nutty, and sharp flavor profile. The cheese is pale yellow in color, and its washed rind contributes to its fresh aroma. With a fat content of 45%, Ardi Gasna offers a rich and satisfying taste experience, making it a popular choice for cheese enthusiasts. It is well-suited for enjoying on its own or as part of a cheese board, complementing a variety of accompaniments.

Asiago d’Allevo DOP is a traditional Italian cheese from the Veneto region, made from unpasteurized cow's milk. It has a hard texture and a pale yellow color. The flavor is savory, making it a popular choice for grating over dishes or enjoying on its own. Its aroma is pleasant and slightly yeasty, which complements its taste. The cheese is aged, contributing to its firm texture and deep flavor profile. It has a natural rind and is sometimes referred to as Asiago Aged or Asiago Mezzano. Asiago d’Allevo DOP is a staple in Italian cuisine, valued for its rich taste and versatility.

Asiago DOP is a hard cheese made from cow's milk, originating from the Veneto and Trentino regions of Italy. It has a yellow color and a natural rind. The cheese is known for its full-flavored, milky, and sharp taste, which develops more intensity as it ages. Its aroma is pungent, adding to its bold character. Asiago is often grated over dishes or sliced for cheese boards, making it a popular choice in various culinary applications.

Basing is a hard cheese from Kent, United Kingdom, made from unpasteurized goat's milk. This cheese has a smooth texture, making it pleasant to slice and eat. Its flavor is notably herbaceous, providing a fresh, green taste that distinguishes it from other goat cheeses. Basing is often enjoyed on its own or paired with simple crackers to allow its natural flavors to shine. It can also be a great addition to a cheese board, offering a contrast to milder, creamier cheeses. Whether you're a longtime fan of goat's milk cheeses or trying one for the first time, Basing offers a straightforward yet enjoyable experience.

Bavarian Bergkase is a hard, artisan cheese made from unpasteurized cow's milk in the Allgaeu Alps of Germany. It has a pale yellow color and a natural rind. The cheese is known for its full-flavored profile, offering nutty and spicy tastes. Its aroma is rich and aromatic, reflecting the traditional methods used in its production. With a high fat content of 62%, it provides a creamy mouthfeel despite its firm texture. Often referred to as Allgäuer Bergkäse DOP, it holds a special place in German cheesemaking traditions. This cheese pairs well with hearty breads and robust wines, enhancing its bold flavors.

Beaufort is a smooth, creamy cheese from the Savoie region of France. Known for its distinct concave wheel shape, it is produced from raw cow's milk and aged in mountain caves for a minimum of five months. Beaufort has a strong, sweet taste and is often used in fondue due to its excellent melting properties.

Berkswell is a hard cheese from the United Kingdom, made from unpasteurized sheep's milk. It has a natural rind and a pale yellow interior. The cheese offers a sweet aroma that complements its firm texture. Berkswell is often compared to pecorino, providing a rich and nutty flavor. It's a popular choice for grating over dishes or enjoying on its own. This cheese pairs well with fruits and nuts, making it a great addition to cheese boards.

Boeren-Leidse met sleutels is a traditional Dutch cheese made from skimmed cow’s milk, which results in a lower fat content. This hard cheese is seasoned with cumin seeds, giving it a distinctive spicy flavor. It features a firm texture and is aged for several months, developing a strong, aromatic taste.

Bouncing Berry is a hard cheese made from cow's milk in the United Kingdom. It has a fruity flavor, thanks to the inclusion of cranberries, which add a sweet and tangy twist. The cheese has a pale yellow color and is covered with a waxed rind, helping to preserve its freshness. It is typically enjoyed as part of a cheese platter or as a flavorful addition to salads and sandwiches. The combination of the creamy texture and the bursts of cranberry make it a popular choice for those who enjoy a mix of sweet and savory flavors.

Bra cheese comes from the town of Bra in Piedmont, Italy, and can be made from either cow's milk alone or a blend of cow's and sheep's or goat’s milk. It ranges in texture from soft and creamy to firm, depending on its aging, and has a mild, slightly grassy flavor that becomes more pronounced with maturation.

Bra Duro DOP is a hard cheese from the Piedmont region of Italy, made from pasteurized cow's milk. It has a fat content of 35% and is known for its salty and savory flavor. The cheese is pale yellow in color and features a natural rind. Its firm texture makes it suitable for grating over pasta or incorporating into various dishes. This cheese is exclusively produced in Italy and is recognized for its traditional preparation methods. Bra Duro DOP is a popular choice among those who appreciate a rich and salty taste in their cheeses.

Canestrato di Moliterno is an Italian cheese from Basilicata, particularly noted for its firm texture and sharp, piquant flavor. It is made from a mix of sheep's and goat's milk and is aged in wicker baskets, which imprint a distinctive pattern on its rind. This cheese is often grated over pasta and used in traditional Italian dishes.

Cantal, also known as Fourme de Cantal, is a traditional French cheese made entirely from cow's milk. It is characterized by a dry crust that thickens as it ripens and a hard, uncooked paste that is pressed twice. The cheese is available in two sizes: large, weighing 35 to 45 kg, and small, weighing 8 to 10 kg. Cantal is classified into three ripening stages: "jeune" (young), "entre-deux" (intermediate), and "vieux" (old), with ripening periods ranging from a minimum of 30 days to over 240 days. The cheese's flavor evolves from milky and slightly acidic to fruity and intense as it matures. The geographical area for Cantal production includes most of the Cantal department and parts of neighboring departments in France. Cantal has a long history, with references dating back to the 16th century, and it was recognized as an Appellation d'Origine Contrôlée in

Castelmagno is a renowned Italian blue cheese from Piedmont. It is made primarily from cow's milk with occasional small additions of sheep's or goat's milk. This cheese has a grainy texture and an intense, sharp flavor. Castelmagno is often used in risottos and polentas or savored alone with robust wines.

Castelo Branco is a rich, creamy cheese made from sheep's milk in the region of Beira Baixa, Portugal. It has a slightly tangy, robust flavor and a semi-soft texture. This cheese is traditionally cured in salt, which enhances its distinctive taste, and is aged for a minimum of one month.