Granular cheese, also known as stirred curd cheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses, including the grana cheeses such as Parmigiano-Reggiano (at right) and various others. Many types are commonly used in the production of processed cheese, especially American cheese, which by law must consist of Cheddar cheese, Colby cheese, cheese curd, or granular cheese.
Although granular cheese can be created using any method that achieves the designated standard for physical and chemical properties, there is one method that is generally used. First, the milk or cream may be warmed and treated with hydrogen peroxide and catalase, producing water and oxygen gas. Then, a lactic acid-producing bacterial culture is added, and the product is treated with clotting enzymes to form a semisolid mass. This mass is cut, stirred, and heated to separate the curd and the whey. Increasing the amount of time between cutting and heating will increase both the final moisture content and the milkfat content of the cheese, thereby increasing the yield. There follows an alternating cycle of draining of the whey and stirring. After most of the whey has been drained, the curd is salted, drained, and pressed into the desired form. The remaining product may be cured if the original dairy products were not pasteurized. A common method of curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption
Text taken from : https://en.wikipedia.org/wiki/Hard_cheese
A hard crumbly cheese reminiscent of Wensleydale made in Anstruther, Fife only 6 miles or so from The Peat Inn. A very dry, crumbly cheese with pronounced citrus notes. Perfect with a bit of onion chutney.
Rennet : Animal
Milk : Unpasteurised Cow's
A classic farmhouse cheddar. Fairly crumbly, moderately sharp flavour with the unmistakeable flavour of a well-matured cheddar.
Rennet : Animal
Milk : Unpasteurised Cow's
A very hard sheep's cheese from Lanarkshire. Hard and fairly dry but with a beautiful, slightly savoury, nutty flavour. As it matures it gets better and better with age, when at it's best it is one of the best cheeses on our cheese trolley. Winner of Scottish Cheese of The Year at the World Cheese Awards 2019.
Rennet : Vegetarian
Milk : Unpasteurised Sheep's
A semi hard, washed rind cheese. Fat Cow has a strong meaty aroma with a delicate sweet flavour and smooth texture. Fairly mild in flavor when young, developing more flavor as it matures.
Rennet : Vegetarian
Milk : Pasteurised Cow's
The Smoked Dunlop has a texture softer than cheddar, perhaps best described as "waxy", and is smoked over beechwood giving it strong but not overpowering smoky flavours.
Rennet : Vegetarian
Milk : Pasteurised Cow's
This cheese takes its name from the locals who used to make bonnets (hats) for the highland army. Hand made on a small country farm in the damp lush pastures of Ayrshire, Bonnet is made from the families herd of Saanen goats. Matured for six months the cheese develops a thin rind and as it ripens the paste gets softer, smoother and creamier. It has a slightly nutty, herbaceous, sometimes smokey finish with a sweet lemony tang. It is light on the tongue and mild making it ideal for any first time goats cheese taster.
Rennet : Vegetarian
Milk : Pasteurised Goat's
Lochnagar is named after a famous local landmark around Royal Deeside and the Cairngorms where the cheese is made. The gold medal winning Lochnagar is matured for 4 months. The cheese has a real creamy texture and a nutty, and slightly savoury, flavour. A natural plant dye, annatto is added to give it its rich orange colour.
Rennet : Animal
Milk : Unpasteurised Cow's
A semi hard, washed rind cheese. Fat Cow has a strong meaty aroma with a delicate sweet flavour and smooth texture. Fairly mild in flavor when young, developing more flavor as it matures.
Rennet : Vegetarian
Milk : Pasteurised Cow's
Auld reekie is smoked over whisky barrel chips with the distinctive smokiness intended to remind you of the atmosphere of Edinburgh, hence the name.
Rennet : Vegetarian
Milk : Pasteurised Cow's
A mature, sharp cheddar with a fairly crumbly texture.
Rennet : Animal
Milk : Pasteurised Cow's