Blossary – Hard Cheese

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These are cheeses which have been pressed to remove as much of the whey and moisture from the curds as possible to ensure a long keeping product. They are crumbly and dry, but not shriveled up. Cheeses may be matured from anything between 12 weeks in the case of mild Cheddar, up to 2 years or more in the case of vintage Cheddar, Parmesan or Manchego.

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Coolea

Coolea היא פרה ' s חלב גבינה המיוצרים בחווה של דיק, שינייד וילמס בשעם ושות' Coolea. זו גבינה בסגנון גאודה שנעשו מאז 1979, יש שעווה צהוב / כתום עם מרקם מוצק, סגור ופאטה חלקה. הגבינה מבשילה, שפטה ...

Coolea

Coolea is a cow's milk cheese produced on the farm of Dick and Sinead Willems in Coolea Co. Cork. Made since 1979, this Gouda style cheese has a yellow / orange wax with firm, closed texture and ...

Calcagno

Calcagno is an Italian hand-made cheese prepared with ewe's milk on small, local farms on the island of Sardinia. They are then matured in natural caves at Castelcivita for 1-2 years by the ...

Cheddar

It is probably the most consumed cheese in the world, Cheddar originated from Somerset around the late 12th Century and took its name from the Gorge or caves in the town of Cheddar that were used to ...

Cabot Clothbond

Cabot Clothbound is a special batch of Cabot Creamery cheddar aged by Jasper Hill Farm at their special calibrated vault cellars. The cheese is aged for 10-15 months, during when it is constantly ...

Cantal

Cantal AOC is one of the oldest cheeses in France dating to the times of the Gaul's rule. It received an Appellation d'Origine (AOC) status from the administrative region of Cantal in the ...

Double Gloucester

Double Gloucester is a traditional, full fat, hard cheese made from pasteurized or unpasteurized cows' milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces its ...