Hard Cheese

Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant... READ MORE

This cheese has been produced on the island of Naxos in the Cyclades for at least a century. Graviera Naxou is made from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk. It has a thin rind and a light yellow, compact... READ MORE

Produced in the region of Basilicata, Canestrato di Moliterno is made from whole goat's and sheep's milk. It is matured in the so-called fondaci, a type of dry, cold, but well-ventilated semi-underground warehouse typical for the... READ MORE

This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally ... READ MORE

First produced in the 11th century by the Cistercian monks of the Santa Maria di Rovegnano Abbey in Chiaravalle Milanese, Grana Padano is known as one of the very few parmesan cheeses that can possibly compete with the far more famous READ MORE

Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, butte... READ MORE

This hard cooked cheese is made with whole milk from pasture-grazed sheep, and has a particularly salty and slightly piquant flavor. Aged for at least 5 months, Pecorino Romano makes an excellent table cheese, particularly when combined with fresh... READ MORE

Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its s... READ MORE

Produced exclusively on the island of Sardinia, Pecorino Sardo is a semi-cooked, hard cheese made with whole milk from the pasture-grazing Sarda sheep. This breed is indigenous to Sardinia, raised throughout Italy and considered to be amo... READ MORE

This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard ta... READ MORE

Grana Padano Oltre 16 mesi is a version of Grana Padano that's aged from 16 to 20 months. Due to the aging process, its texture gets crumbly, so this version is often used for grating over various dishes. The flavors are more herbal and m... READ MORE

This is a delicious hard table cheese produced exclusively from sheep milk or a mixture of sheep milk and no more than 30% goat milk. This cheese has been made for over a century in the mountainous Agrafon area of the Karditsa prefecture, and it c... READ MORE

Gruyère is a cooked and pressed cheese made from raw cow's milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salt... READ MORE

Kefalotyri is a traditional Greek-Cypriot cheese made from goat’s or sheep’s milk. It has a firm and flaky texture with irregular eyes and a strong, rich aroma, while the flavors can best be described as salty, strong, tangy, ... READ MORE

Metsovone is a hard or semi-hard smoked table cheese, produced from cow's milk or alternatively with a mixture of cow's milk with up to 20% sheep’s or goat’s milk. It has been made in the Metsovo mountain region for more than ... READ MORE

Certainly the finest and most well-known cheese of Valtellina valley, Bitto is a semi-hard or hard cheese, sold after it has been aged anywhere from 40 days to 3 years. The ancient production technique of this iconic Lombardian cheese dat... READ MORE

One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven basket patt... READ MORE

L'Etivaz is a traditional cheese produced in Canton Vaud. It is said that l'Etivaz is made just as Gruyère was made a long time ago, without compromising its original flavor profile. The cheese is made from raw cow's milk ... READ MORE

Modeled on the Swiss and French tradition of cheese production, livanjski sir was first produced in 1886, and it was initially made only with sheep’s milk. Later on, the production changed, and while many industrially produced types... READ MORE

Ladotyri Mytilinis is a hard table cheese made from sheep's milk or sheep's and goat's milk, the amount of which should not exceed 30%. It is produced only on the island of Lesbos, in the Prefecture of Lesbos in the Northern Aegean Island... READ MORE

This hard cheese is obtained exclusively from the milk of cows bred on the island of Syros in the Cyclades archipelago, where this famous cheese has been produced for more than half a century using the same traditional methods. The local cows are ... READ MORE

Reypenaer is a unique artisanal Dutch cheese that's a variety of Gouda, but taken through a few maturation stages. The cheese is made from cow's milk, and the aging takes place in controlled conditions in an old warehouse near the Oude Ri... READ MORE

This hard cheese is made from raw goat milk taken from Serrana breed. Goat cheese has long played an important role in the economy of the Bragança region, and many of the local families raise animals and produce cheese as their mai... READ MORE

Njeguški sir is a Montenegrin full-fat hard cheese produced from sheep's milk. The curd is first placed in a cheesecloth, then in a cheese mold, and finally, it is pressed with a wooden plank which is topped with a stone. After one... READ MORE

Old Amsterdam is a Dutch Gouda-style cheese made from pasteurized cow's milk. The cheese is matured at three stages, and each one brings out certain characteristics of flavor and texture. As the wheels mature at different rates, master ch... READ MORE

Paški sir is a hard Croatian cheese originating from the island of Pag. The cheese is made from milk of the Pag sheep. The harsh bura wind dusts the island with sea salt, flavoring various herbs (such as immortell... READ MORE

Bagoss is a unique Italian cheese produced in a small village called Bagolino. It is made from the Bruna Alpina cow's milk, and during the curd breaking, saffron is added to the cheese, resulting in typical straw yellow color of the body.... READ MORE

Noord-Hollandse Gouda is an aromatic and pleasant cheese that can be mild or intense, depending on its age. Its varieties include Graskaas, Jong, Jong belegen, Belegen, Extra belegen, OudREAD MORE

Manchego viejo is a variety of Manchego cheese that's in the fourth and final stage of aging. The cheese is made from sheep's milk and it ages from a year to two years in natural caves. The texture is firm and crumbly, while the color is ... READ MORE

Pecorino di Pienza is a traditional variety of Pecorino produced in Pienza in the province of Siena. The cheese is made from sheep's milk and comes in a few versions – some are young, some covered in straw, some rubbed with ash, and... READ MORE

The Portuguese region of Beira Baixa produces some of the country's best known traditional cheeses. The region has a long history of agriculture, and its granitic soils and healthy pastures make it the perfect place to create rich, tasty cheese. B... READ MORE

This sharp cow's milk cheese is one of the most popular cheeses in the world today, and it was first produced in the village of Cheddar in Somerset county, England in the 12th century. Cheddar is a hard cheese made from pasteurized cow's ... READ MORE

The Netherlands' most prominent export product and one of the world's most popular cheeses, Gouda, is a yellow to orange, creamy, and sweet cow's milk cheese. Because they are pressed into molds, Gouda cheeses usually have a characteristic flatten... READ MORE

Appenzeller is a Swiss cheese from Appenzell. It's made from raw cow's milk, and while the cheese is maturing, it's regularly washed with a secret herbal brine. After 3 months, it's ready for consumption, and the longer it matures, the sp... READ MORE

Västerbotten is a Swedish cheese made from cow's milk. The name refers to the Västerbotten region in northern Sweden. The paste is adorned with tiny eyes and has a firm, granular texture. In flavor, the cheese is salty and sweet... READ MORE

Queso Zamorano is a cheese made from the milk of Churra and Castellana sheep breeds in the province of Zamora, in Castilla y León. It has a characteristic herringbone pattern imprinted on the top and bottom and a ... READ MORE

Just as the name might indicate, Ragusano originates from the provinces of Ragusa as well as the neighboring Siracusa, and it is one of the oldest cheeses produced in Sicily, first mentioned in the early 1500s. This semi-hard cheese is ma... READ MORE

Rumi is a hard Egyptian cheese made from cow’s milk or a combination of cow’s and water buffalo’s milk. It has a sharp, salty flavor and a pungent aroma that is often enhanced with peppercorns. When served, the cheese wh... READ MORE

Little Black Bomber is a Welsh extra mature cheddar that's coated in black wax, hence the name. It's produced in the town of Rhyl by Snowdonia Cheese Company. This hard cheese is made from cow's milk and has a smooth and creamy texture. T... READ MORE

Produced only on the Italian island of Sardinia, where the traditions of sheep farming and cheesemaking can be traced back to 1000 BCE, Fiore Sardo is a hard cheese made from whole sheep’s milk from local breeds. After six months of... READ MORE

Mihaliç peyniri is a Turkish cheese produced in Bursa and Balıkesir. It is named Mihaliç because it originated in the town of Karacebey, which was originally named Mihaliç. In the past, it used to be made from raw she... READ MORE

Seriously Strong Cheddar is a Scottish cheese produced in Stranraer. The cheese is made from pasteurized cow's milk. It ages from 18 to 24 months, and there are six different versions of the cheese – apart from the Seriously Strong ... READ MORE