Hard Cheese

This is the largest of all of our cheeses and generally weighs in at between 12 to 15kgs. Because of its size, it needs a special manufacturing and curing program (often for a year or more).

It is enrobed in a yellow wax and is loving looked after for up to a year. The longer these cheeses are kept, the stronger and tastier they will become. The turning of this cheese is critical so the movement of the internal enzymes is maintained and also to stop any undue cracking of the cheese surface.

These are grand cheeses, in the tradition of the great European cheeses, meant to be kept for long periods, and to be enjoyed by a number of guests. Ideally suited to those events where wine and beer in particular are to be consumed and where eating fine foods is an essential part of the festivities.

Because of their size each cheese will develop its own special character, but all of these will exhibit that stronger taste of the firm, older and mature cheese. It is cheese for mature palates - a cheese for those amongst us who are extremely wise!

Serving and Storing

Can be served really with any wine but will go well with those drier whites. These are large cheeses and have to be carefully cut. If you buy a whole one you need to have a cheese wire or a large knife to cut these in half. These can be wedged, but care has to be taken in the position of the tip of the knife and then cut down with a firm even stroke.

On the table it is best to have these pieces as self-serving portions.