Hard / alpine

Cooked curd, heavily pressed, aged long. Made large because it was made to keep a valley through winter.

Cooked curd pressed into a large wheel; a second fermentation opens round eyes as it warms in the cellar.

The long-aged end of the family. Dry enough to grate, with the crystals that come of protein breaking down over years.

A hard sheep wheel made to be grated over food rather than eaten in a wedge. Salt-forward by design.