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Cow's Milk - Hard & Semi-Hard Cheese

Hard cheeses are usually pressed and often aged for a longer period of time. This means they require a large amount of milk to make a small amount of cheese. For instance it takes 500 litres of milk to make a Beaufort of 40-45 kilos which would take 1 cow 10-12 days to produce! This does unfortunately add to the cost of the cheese but on the upside does add intensity to the flavour.

Select from the choice of cheeses below ¬

Image	Name	Price
	Tommette de Roche des Thones Recognisable by its cylindrical-cone shape, this small cheese from the Savoie has a typically soft and complex flavour, with slight notes of nuttiness…	£4.00	Buy More
	Tomme de Savoie Tomme de Savoie, like most Tommes, is made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the che…	£4.00	Buy More
	Tête de Moine Another Swiss cheese, Tête de Moine (Monk’s Head) was discovered by French soldiers hunting for monks during the Revolution. When they fou…	£5.50	Buy More
	Saint Nectaire Saint Nectaire is easily recognisable by its grey rind. It is traditionally matured on rye straw in vaulted cellars in the Dore Mountains. The taste i…	£4.85	Buy More
	Morbier Rousses Semi-hard cheese from Franche-Comté with a natural rind. Produced with both the morning and evening milk which are separated in the middle by p…	£3.50	Buy More
	Gruyère A rare Swiss cheese amongst our selection, traditionally, Gruyère has been produced on both sides of the Alps and the milk is selected from cow…	£5.00	Buy More
	Comté Comté has been produced since the time of Charlemagne and is still traditionally made in more than 190 cheese dairies, known as the "fruit…	£4.50	Buy More
	Beaufort d’Eté One of the finest French mountain cheeses - the 'prince of Gruyères' according to Brillat-Savarin. Whole cheeses can weigh up to 60 kil…	£6.85	Buy More