Hard & Semi-hard

From crumbly aged cheddars to rich, supple alpine-style cheeses like raclette, this category is where milk flirts with immortality. By removing most of the moisture during the make & maturation, these cheeses become firm, flavour-packed, and long-lasting. (Five-year-old cheddar, anyone?)

Historically a staple on early settler and immigrant Australian tables, they’re as versatile as they are delicious — perfect on their own with fruit and crackers, melted into a cheese sauce, or tucked into a golden toastie.

Pair with a range of wines, beers, or just a crisp sparkling water — there’s no wrong way to enjoy them.