Our Signature Dorset Hard Cheese liked by many to a mature manchego, it works well on a cheese board or adds a mature cheesy depth to any dish as it melts and bubbles to a golden brown.
This cheese is sealed with a local rapeseed oil when it is first made and then left to develop a natural mould rind. We also press the cheese for around 18 hours. The cheese is then aged to around 9 months, giving a nutty sweetness. Hardy’s is turned daily for the first month and then turned weekly for the remainder of its maturing where we keep the humidity at 85% and temperature of 11c.