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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