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Pressed Cheeses...
Recipes
This category is pretty big and encompasses quite a few known and unkown cheeses. Called "pressed" due to the process of pressing the curds, usually in molds, that create the shape. Aging ranges from a couple months to a couple years.
Potato Gratin with Thyme, Cave Aged Gruyere and Creme Fraiche
Parmiagino Reggiano Pecorino Romano Old Amsterdam Keen's Cheddar Quicke's Cheddar Cotswold Cahill's Porter Piave Vecchio Mahon Pronto