Hard Cheeses

The 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.