Hard Cheeses

Sagebury Fine Foods have an unparalleled range of harder cheeses. These include the famous Black Bomber cheddar from Snowdonia. There’s an organic option from Godminster too. We also stock the wonderful local Keen’s Matured Cheddar. You should also consider our beautiful aged Dutch Gouda.

Firm cheeses have a lower moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses.

Cheeses that are classified as semi to hard include the familiar Cheddar, originating in the village of Cheddar in England but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged.

Cheddar is one of a family of cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. There are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda.

Grating cheeses such as Grana Padano, Parmesan or Pecorino are quite firmly packed into large forms and aged for months or years.

If you don’t see something you particularly want, drop us a line to see whether we can help.

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