HARD CHEESE
Vintage CheddarÂ
Vintage Cheddar is defined by the period of time that it has aged. To be considered a vintage cheddar the cheese must have aged for a minimum of twelve months. The term cheddar comes from the process known as "cheddaring" which is where the curd is kneaded with salt after heating and then cut into cubes to be turned regularly so that the whey can drain. The longer a cheddar ages the more the flavour intensifies and the crumblier it will become. This is due to the protein strands breaking down during the ageing process which also results in a reduction in stretchiness. Vintage cheddar has a creamy yet crumbly texture and a sharp, rich, salty flavour. Vintage cheddar can be used in the same way that any block cheese can however as previously mentioned it is not suited to melting. Vintage cheddar can be added to sauces, mash, bakes etc to give a richer flavour. Vintage cheddar is best enjoyed at room temperature and pairs well with apple, pear, quince paste, walnuts, relish and picklesÂ
Swiss CheeseÂ
Swiss Cheese refers to a particular type of cheese and is not necessarily made in Switzerland. Swiss cheese is defined by the holes throughout the cheese which are caused by air bubbles produced by carbon dioxide. The carbon dioxide is a result of the the specific bacteria used (Propionibacterium) in the process of making Swiss cheese consuming the lactic acids. Swiss cheese has a slightly rubbery texture and is very mild in flavour with slightly sweet nutty tones. Swiss cheese can be used in sandwiches, wraps and  burgers or added to vegetable bakes, pastas, quiche and other dishes requiring cheese. Swiss cheese melts exceptionally well and is great for toasted cheese sandwiches and fondue.
Provolone
Provolone is an Italian cheese originating in the Campania region made from cows milk. There are several different types of provolone with variances coming form the specific rennets used to make the cheese. Provolone is made using a similar process to mozzarella however the curds of provolone are stretched and kneaded for a longer period of time and is then aged with a thin layer of wax on the outside. Provolone Dolce has a sweeter mild flavour whereas Provolone Piccante has bolder flavour that is sharp. Provolone is a great melting cheese and can be used in burgers, toasted sandwiches, pizza, pasta, sauces and added to a cheese board to be enjoyed as a snack. Provolone pairs well with tomato, fresh herbs, pickles and many other ingredients.
Parmesan
Parmesan is a shortened name for the Italian cheese Parmigiano Reggiano, which is a cows milk cheese that is quite possibly the most famous cheese in the world. Parmesan is a complex cheese which has strict requirements regarding where the ingredients are sourced and how the cheese is produced to be considered a true Parmesan cheese. Parmesan is a firm, slightly grainy cheese that has intricate flavour profiles ranging from sharp and nutty to bold and fruity. Parmesan cheese has a broad range of uses including, sauces, dressings, salads, pastas, risottos, pizzas, breads and much much more. It is no surprise that Parmesan is considered the king of cheese by many people around the world.
Pecorino
Pecorino is an Italian cheese made using sheeps milk. Pecorino is not aged as long as parmesan and has a softer creamier texture however the taste of pecorino is not as complex as that of parmesan. Pecorino has a strong flavour that is tangy and becomes sharper the longer it is aged. Although pecorino has been generally aged for a shorter period of time it does not melt as well as parmesan. Pecorino can be used in salads, sauces, dressings, pastas, risottos or enjoyed with sweet condiments such as relish or jam on a cheese board.
Gruyere
Gruyere is a classic traditional Swiss cheese made from cows milk that is dense and has small holes. Gruyere has a creamy texture that is slightly grainy and a mild flavour that is slightly nutty. Gruyere has a good balance of water and oil content which makes it an excellent cheese for melting. Gruyere can be used for sauces, dips, fondue, burgers, toasted cheese sandwiches, pizza, vegetable bakes, lasagne, pastas, risottos, salads and much more. Gruyere pairs well with cured meats, a variety of fruits and nuts such as pecans and almonds.
Manchego
Manchego is a traditional Spanish cheese from the La Macha region made using sheeps milk of a specific breed known as Manchego. Manchego is renowned for its density whilst having a smooth and buttery mouth feel. Manchego has a sweet flavour that is slightly grassy with fruity, nutty tones and is an excellent melting cheese. Manchego can be used in croquettes, pizzas, burgers, vegetable bakes, toasted cheese sandwiches and is more traditionally served as a tapas. Manchego pairs well with olives, figs, cured meats (particularly Jamon or chorizo) caramelised onion, walnuts and many other fruits and nuts.