11442 South Western Highway, Wokalup, Western Australia. Call: 08 9729 3949

Hard Cheese

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    Hard cheese has its own distinctive robust, concentrated flavours. Hard cheese keeps very well due to its very low moisture content and the longer the cheese is aged, the more flavour and character it develops. To make hard cheese, the curd is cut very finely and then cooked at temperatures as high as 55°C. Together, these steps help maximise the amount of moisture (whey) removed before placing the curd into hoops. The cheese is then bathed in brine, turned regularly and left to mature for a period of six to 36 months. Aged hard cooked cheese may become slightly gritty with tiny white crystals appearing over time, these are calcium lactate crystals, which have a really zingy flavour and are often a sign of a well matured cheese.

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