Hard Texture Gourmet Cheese

Our Featured Hard Texture Gourmet Cheese
Picture of grana padano
Grana Padano has an abundance of flavor, much deeper than Parmesan with a more granular texture and is made here in the US with the same craftsmanship and care as the original one. The 70-pound wheels are aged a minimum of 18 months, and hand-turned twice a week to provide a remarkable flavor. Try the Grana in salads, dips, sauces, pizzas and many more recipes. BelGioioso Cheese has been specializing in all-natural, award-winning Italian cheeses for over 20 years. All BelGioioso cheeses are crafted using only the freshest Wisconsin cow's milk. The company has received numerous rewards for it's cheeses. For their imported Grana Padano they received read more...
Browse our great selection of Hard Texture Gourmet Cheese. These cheeses are aged for a very long time; years rather than months. In hard gourmet cheese such as the long aged Goudas, you will often see a uniquely crystalline texture and these crunchy bits add to the intense flavor of well-matured hard cheeses. Try them and let us know what you think by giving us your opinion in a product review.

We will be adding exciting new Hard Texture Gourmet Cheeses frequently, so come back soon!

What other Gourmets are buying
  • This Vintage Gouda is aged 5 years and there are not so many Goudas of that age, with a similar miracle of flavor. The color of this gourmet cheese is deep amber and burnt orange with a texture similar to Parmigiano-Reggiano, very firm and flaky. Its rich flavor and subtle sweetness is intense and complex. It is an excellent substitute for grating cheeses as it caramelizes beautifully; it is even ... read more
  • Old Amsterdam is an aged Gouda cheese that is aged until the Dutch cheese makers are ready to release it, when they know the cheese had the perfect  flavor and texture. The Westland cheese makers know what they're doing as the cheese won numerous awards over the years, in 2012 Sabor del Ano in Spain, and a golden award for 'Best Dutch Cheese' at the Nantwich Cheese Show. Old Amsterdam has a p... read more
  • Prima Donna maturo (extra matured) does not only have a distinct ruby-red label, its taste is full bodied as a high quality extra matured cheese should be. The Dutch makers of Prima Donna know that very well it takes time to age;a cheese to a mature flavor and that's exactly what Prima Donna is allowed to do; to relax/age a little longer than the average cheese to come to her maturity. Prima Donn... read more
  • Ricotta Salata is a dried, salty, aged sheep's milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white. Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, the result is a firm cheese, ideal for gra... read more
  • Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan. Parmesan cheese is made in squat drums which look rather like small beer barrels. The rind is a shiny golden brown color and has the name of the cheese printe... read more
  • Comté A.O.C. is an ancient French gourmet cheese, also known as Gruyere de Comte; it is made in the Massif of the Jura, a region composed of medium range mountains situated in Franche-Comté, which lies between the Vosges and the Haute-Savoie. The Montbeliard cow is the only breed of cattle whose milk is authorized for making Comté. The cheese is hard, straw-colored, contains some medium-size holes... read more
  • Asiago Vecchio has an unmistakeably marked flavor, with a distinctive, slightly sharp taste. It is a semi-hard Italian gourmet cheese with a granular texture, is scattered with small to medium-sized holes and has a strawlike color. It is usually made in the late autumn-winter period with semi-skimmed milk, specifically chosen from the splendid high mountain pastures of the Trentino region and the... read more
  • The Cave-aged Gruyere is matured for about one year in the secluded caves of Kaltbach near Lucerne in Switzerland. In the cool and humid air of these sandstone caves;the gourmet cheeses develop a dense texture with small salt crystals. The cheese may have some desirable holes, but these are not essential. The cheese is smooth to the touch with a slightly damp feel. It is soft, reasonably firm and ... read more
  • Raspberry BellaVitano cheese is soaked in New Glarus Raspberry Tart Ale, resulting in a cheese that features the unique Parmesan flavor and creamy Cheddar texture with bright notes of ruby-red raspberries in combination with hazelnut and brown-butter flavors. To make a long explanation short: a deliciously complex cheese. It is one of Wisconsin-based Sartori's Reserve Award-winning cheese. Pair th... read more
  • P'tit Basque is a French sheep's milk cheese that has been around for only a little longer than 10 years; since 1997. P'tit Basque is sometimes compared to a Manchego, the great Spanish sheep cheese, but the similarities seem to limited to the rinds basket-weave markings. P'tit Basque, indeed a small cheese compared with its famous French cousin Ossau-Iraty, weighs approx. 1.5 pounds. This cheese ... read more
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