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Hard Cheeses

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. 

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 Wyfe 1.2+kg 17th 2.4+kg 400g based Bath Belstone bouncy burst buttery buttery. Very Century Cheese cheeseboard creamy Curworthy Devon evening Farm fat finnish flavour format gouda hard joyous light like a longer lovely matured mild Milk months North Oke Organic Rachel recipe rind same semi-hard Stephens Stockbeare style succulent sunlight taste texture touch traditional unwaxed vegetarian version Wyfe yellow