Filter Options
Hard CheesesThe technique of hard cheesemaking is incredibly varied. A degree difference in milk temperature, methods of cutting the curd, the size of the curd, and so so many hundreds of other factors can equate to a cheese different in style from the next. From Parmigiano-Reggiano, through to a whole world of aged hard cheese from England, Holland, and, of course, Italy. Sublime in a sandwich, grated over pasta, or tucked into an omelet or quiche, any of these would also be a perfect addition to a cheese plate. |
Cheese by Type
|
|
Word Cloud for your Product Search
What is a "Word Cloud"?
1kg 250g apples bigger bit block board brown buffet burnt butterfat caramel cheese creamy Ekte Etorki fantastic firm flavour fudge-like Gjetost Goats hate Hazelnut hints love lovely Marmite Norway oily olives pears picnic pure raw salads summer supple sweet sweetness texture unique veggies