Help us to reach our vision, buy online delicious food to our e-commerce with home delivery.
Share the passion for healthy food and give voice to all those small producers architects of this style of life and nutrition:
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
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.