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Hard Cheese

Think Parmesan, Romano, Asiago. Hard cheeses are tightly packed in forms (usually wheels), and aged for months or years until the moisture content is low enough. They may be sliced or are excellent on a cheese plate. The longest-aged and hardest Parmesans and Romanos are the best for finely grating and sprinkling over pasta and pizza.

Asiago Cheese

A hard, aged cheese with a sharp flavor that is slightly sweet and pleasantly tangy with a clean finish.

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Capra Stanislaus Cheese - Nicolau Farms

Firm, dense, and slightly salty with notes of goat's milk caramel and a toasted, nutty-olive finish from the seal salt brine.

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Jack (Dry) - Vella Cheese Co.

Made like fresh Monterey Jack and further aged for another seven to ten months. Firm, pale yellow with a sweet nutty flavor.

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Lamb Chopper Cheese - Cypress Grove

Wtih a clean, mild flavor, Cypress Grove's only sheep milk cheese has a buttery color and smooth texture.

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Midnight Moon Cheese - Cypress Grove

Aged six months or more, Midnight Moon is a blushing, ivory-colored cheese that is nutty and brown buttery up front with a long caramel finish.

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Parmesan Cheese

A hard granular cheese with nutty flavor.

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Parmigiano Reggiano

True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.

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Quatro Pepe Goat Cheese - Nicolau Farms

Hard, aged cheese with a pale ivory body studded with "Quatro" peppercorns- black, white, pink, and green.

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Tome - Laura Chenel

This French Tome style cheese exudes balanced notes of sweet caramel, salt, and fresh milk.

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Hard Cheese