Semi-Hard/Hard

Hard cheeses add sharpness to vegetables, omelettes, au gratin dishes, quiches, pizzas and soups.

Bonne Chere Bonnechere is a semi-firm, pressed cheese made with raw sheep milk. The milk is collected from the cheesemaker's own flock of sheepthrough the summer months.	Brebis Reserva Firm raw sheep milk cheese with pleasant saltiness and characteristic sheepy flavour.
Buffalo Blue Creamy, mellow, smooth blue.	Buffalo Caciocavallo Caciocavallo is traditionally produced throughout Southern Italy, particularly in the Apennine Mountains Dating back to the 14h century. It is thought to be a descendant of the first cheeses ever made in ancient Roman times. Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
Buttermilk Blue Made in small batches from the freshest milk, this rich, creamy blue is beautifully balanced, with piquant and earthy flavours. Delicately laced and veined with a higher butterfat for the creamiest texture. Tangy with a touch of mellow. Bold with a bit of restraint. Finishes clean and sweet. Cellar-aged for at least 2 months. Pair with: Celery, endive, other raw veggies, Figs, pears, dates, dark chocolate, Yeasty dark beer, Riesling, gin Perfect for: Risotto, pizza, mac & cheese, Blue cheese dips And dressings, Crumbling over steaks and burgers	Cabra al Vino Literally meaning ''goat cheese with wine'' this semi-firm pasteurized goat cheese from Spain. The paste is sweet and smooth, perfectly balanced with the bright aromatic flavour of red wine with a gentle, pliable texture and mild fruity flavour. Pairs well with medium fruity reds.
Cacio di Bosco al Tartufo A beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep's milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle. Made in Italy by Il Forteto, a farmers cooperative founded in 1977.	Caciocavallo Caciocavallo is a cow's milk cheese traditionally produced throughout Southern Italy, particularly in the Apennine Mountains Dating back to the 14h century it is thought to be a descendant of the first cheeses ever made in ancient Roman times. Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
Caciocavallo The Italian name of the cheese caciocavallo means "Cheese on horseback" and it is thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch.	Caciopepe This is a tasty cheese made with a blend of cow’s and sheep’s milk with the additional of black pepper. Black peppercorns are added directly to the curd. The resulting flavour is distinctive and fresh. Appetizers, aperitifs, and first course diches are prefect for this cheese.
Caciottona di Capra al Pepe e Olio (Capra Pepe) This ripened organic goat's milk Caciotta, is made by Perenzin, a very well respected artisanal producer in the Veneto with milk from their own dairy. It is coated in pepper and extra virgin olive oil. Caciotta is a traditional rural Italian cheese, assertive and fortifying and aged between three and four months. **Contains Lysozyme (egg protein)	Cafe Ole A creamy cheddar with roasted nut and toasted bread flavours coated in premium espresso. A Country Cheese Exclusive!