Hard Cheese

Hard Cheese

A hard cheese has a thick rind, which is often waxed, oiled or cloth-bound. The consistency is generally firm and dense, although some, such as Cheshire, can be more open and granular. The colour of the cheese will vary according to the season and the milk used: cow's milk is often a creamy yellow, sheep's and goat's milk are usually much whiter.
Hard cheese is primarily a cow's milk cheese and is frequently used in cooking, as it has good grating and melting properties. The stronger the cheese, the more robust a wine required to accompany it as the fortified port.
Hard cheeses have a long shelf life. Cheese must to be stored in the warmest part of the fridge, away from the freezer compartment. lf you do not have the original wrapping, wrap any leftover cheese in greaseproof or waxed paper and store in the fridge in a lidded container.
Referring to the type of milk used, we can have these types of cheese:
COW CHEESE - mahón, swiss, gruyère, emmental, grana padano, cotija, parmigiano reggiano, parmesan, asiago, comté.
SHEEP CHEESE - pecorino sardo, pecorino romano, roncal, manchego.
GOAT CHEESE - idaho goatster, garrotxa.


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Bonat Parmigiano Reggiano Cheese aged 26/28 months

Bonat Parmigiano Reggiano Cheese aged 26/28 months

Our Parmigiano Reggiano cheese is produced from the milk of our cows, the 26/28 ..

27.00€

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