Made like a traditional, alpage gruyere, the Hard Pressed Cheese is the pillar of our dairy. We produce 2 to 4 large 24kg wheels per week. They are matured for 6 to 12 months in our maturing rooms, being washed and turned twice a week throughout their maturation. The flavour is characterised by a sweet nuttiness and is complimented by a firm, pliable texture.
Our cheeses are all made with raw milk & animal rennet.