{"title":"Sharp Cheeses","description":"\u003cp\u003eSharpness in cheese comes from acidity and age — the clean tang of a young goat's cheese, or the slow-built bite of a cheddar left far longer than is commercially sensible.\u003c\/p\u003e\n\u003cp\u003eThese are the cheeses that wake up a board and stand up to strong company: pickles, chutneys, dark bread, a proper beer.\u003c\/p\u003e\n\u003cp\u003eSee also \u003ca href=\"\/collections\/strong-cheeses\"\u003estrong cheeses\u003c\/a\u003e, \u003ca href=\"\/collections\/cheddars\"\u003echeddar\u003c\/a\u003e and \u003ca href=\"\/collections\/chutneys-and-relishes\"\u003echutneys and relishes\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"comte-symphonie-16-4-month","title":"Comté Symphonie 16- 24 month","description":"\u003cp\u003eAll our Comté is matured by the famous Affineur Marcel Petite in the Jura Mountains of France. The production of Comté dates back almost a thousand years and is based around the plateaus of the high Alpine Jura mountains and the rich grazing pastures they provide. The landscape is home to a unique blend of grasses and flora for the Montbeliarde cows to graze upon producing outstanding milk for cheesemaking. Comte wheels are usually around 40 kg each and their size greatly contributes to their ability to age well in the large caves traditionally used by cheesemakers hundreds of years ago, but still in use today at Marcel Petite Le Forte Saint Antoine. \n\u003cbr\u003eThe protection by the French State of Comté cheese has had multi-layered benefits for the farmers, cheese producers and affineurs in the production zone as well as for French agriculture and culture and the wider cheesemaking world. The regulations have not only protected high-quality cheese but have guaranteed a sustainable income for over 2,500 family farms stipulating that Comté farms only farm traditional breeds of cattle on ample free grazing and without the use of GMO feed has protected the landscape and environment of the Jura region.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674164994383,"sku":"P\/W6","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/comte-24-mth.jpg?v=1780665831"},{"product_id":"coolea-extra-mature","title":"Coolea Extra Mature","description":"\u003cp\u003eCoolea is made in the hills of Coolea, near Macroom in Co. Cork. Together with Milleens, it was the starting point for modern Irish farmhouse cheese and is still one of best. During the summer, the Willems use milk from a herd about two miles from their farm, whilst during the winter they use milk from a different herd, feeding on pasture which is drier than most others at that time. They never make cheese when the cattle aren’t grazing. Dicky insists that all milk used comes from grass-fed animals, as he believes that silage can taint the flavour of the cheese as it ages. \u003c\/p\u003e\n\n\u003cp\u003eWe tend to go for quite mature cheeses between 12 and 18 months. At this age, the cheese develops a sweet, almost toffee-like flavour and a slight crystalline consistency, not unlike Parmigiano. What makes Coolea so special, even in comparison to the best farm Dutch Goudas, is that it can age and develop robust flavours yet retain a delicateness as well as some of the gentler floral aromas of younger Goudas.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674165649743,"sku":"P\/W11","price":6.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coolea_f63f2e49-51d9-4a01-a29b-82c0056e40f1.jpg?v=1780665791"},{"product_id":"cravero-parmigiano-reggiano","title":"Cravero Parmigiano Reggiano","description":"\u003cp\u003eEvery year Giorgio selects and buys cheese at 12 months, then ages it for a further 12 months before sending it on to us. Giorgio deals with just three of the 300 Parmigiano-Reggiano producers because he believes these three farms produce the best Parmesan in Italy. Pinned down, he finds it difficult to explain exactly why each of his dairies produces the best cheese. It is not one or two stark differences but a continuous dedication to producing Parmigiano of outstanding taste and texture. Giorgio points out that under the regulations governing the production of Parmigiano, feed for the cattle cannot be brought in from outside of the production zone but this rule is often ignored. He insists that the hay for feeding the cattle in his dairies is locally grown and believes this is one of the important details.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674170794319,"sku":"ONL48","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Parmensan.jpg?v=1780665649"},{"product_id":"gouda-extra-mature","title":"Gouda Extra Mature","description":"\u003cp\u003eThis is a North Holland Gouda with a PDO quality mark which means the cheese must be made from North Holland milk according to a centuries-old recipe and matured in North Holland. The secret of North Holland Gouda lies in the vast polders of North Holland. The slightly salty soil produces meadow milk that is naturally creamier. The ideal basis for a creamy cheese with an unprecedented full-bodied flavour. Since the sixteenth century, this cheese has been made of the highest quality according to an authentic recipe in the Noord-Holland.\u003c\/p\u003e\n\n\u003cp\u003eDuring this long affinage the cheeses loses a large amount of moisture, thus intensifying the sweet notes already present in the cheese due to the caramelisation of milk sugars during the cheese making process. Over time crystals of milk protein form in the cheese through proteolysis, giving this aged cheese its characteristic crystalline paste. Although it is neither sharp nor piquant our extra mature gouda is one of the strongest cheeses we sell. The flavour is intense, sweet and long, with a deep, caramel finish which can linger on the palate for minutes.\u003c\/p\u003e\n\n\u003cp\u003eGood paired with a chunky rich Chardonnay, but also perfect with beers and ales.\u003c\/p\u003e\n\n\u003cp\u003eSheridans extra mature Gouda is generally aged for a minimum of two years and made with milk from cows grazing on fresh summer pastures.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674185277775,"sku":"P\/W12","price":7.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mature-Gouda.jpg?v=1780655632"},{"product_id":"isigny-mimolette-cubes","title":"Isigny Mimolette Cubes","description":"\u003cp\u003eIsigny Mimolette is a hard, natural-rind cow’s milk cheese produced in Northern France, celebrated for its vivid orange paste and distinctive rugged exterior. Its name comes from the old French expression mi-mou, mi-mol — meaning “half-soft, half-hard” — a nod to the cheese’s unique texture as it matures. Often referred to as Boule de Lille, after the city of Lille where many renowned affineurs are based, Mimolette has long been associated with the careful ageing traditions of French Flanders.\n\u003cbr\u003eDuring maturation, the cheese develops its characteristic cratered rind through the work of microscopic cheese mites, which slowly burrow into the surface over many months. The result is a striking appearance reminiscent of an aged cannonball, while the slow ageing process contributes concentrated notes of toasted nuts, caramel and gentle fruitiness in the paste.\n\u003cbr\u003eMimolette dates back to the seventeenth century, when Jean-Baptiste Colbert, finance minister to Louis XIV, restricted imports of foreign goods into France. Deprived of the Dutch cheeses they had grown fond of, cheesemakers in Flanders responded by creating their own version — a uniquely French cheese that has since become one of the region’s most iconic specialties.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"130g","offer_id":57674186359119,"sku":"MIM2","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mimolette-cubes.png?v=1780499517"},{"product_id":"isigny-mimolette-vac-pack","title":"Isigny Mimolette Vac Pack","description":"\u003cp\u003eIsigny Mimolette is a hard, natural-rind cow’s milk cheese produced in Northern France, celebrated for its vivid orange paste and distinctive rugged exterior. Its name comes from the old French expression mi-mou, mi-mol — meaning “half-soft, half-hard” — a nod to the cheese’s unique texture as it matures. Often referred to as Boule de Lille, after the city of Lille where many renowned affineurs are based, Mimolette has long been associated with the careful ageing traditions of French Flanders.\n\u003cbr\u003eDuring maturation, the cheese develops its characteristic cratered rind through the work of microscopic cheese mites, which slowly burrow into the surface over many months. The result is a striking appearance reminiscent of an aged cannonball, while the slow ageing process contributes concentrated notes of toasted nuts, caramel and gentle fruitiness in the paste.\n\u003cbr\u003eMimolette dates back to the seventeenth century, when Jean-Baptiste Colbert, finance minister to Louis XIV, restricted imports of foreign goods into France. Deprived of the Dutch cheeses they had grown fond of, cheesemakers in Flanders responded by creating their own version — a uniquely French cheese that has since become one of the region’s most iconic specialties.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674186391887,"sku":"MIM1","price":4.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mimolette.jpg?v=1780499364"},{"product_id":"manchego-anejo-12-month","title":"Manchego Añejo (12 month)","description":"\u003cp\u003eOur Artequeso Manchego Viejo matured at a minimum of 12 months, but is often 18 months old. This extra aging produces a stronger flavour, harder paste, and a bolder bite than its younger counterpart. Our Manchego is produced on the La Prudenciana farm by the Alvarez Valera Family, located in the heart of La Mancha region, in Tembleque, Toledo.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674197008719,"sku":"P\/W19","price":6.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Manchego-mature.jpg?v=1780062728"},{"product_id":"schnebelhorn","title":"Schnebelhorn","description":"\u003cp\u003eSchnebelhorn is a wonderful Swiss cheese made with milk from Braunvieh cows grazing on high altitude pastures. Named after the region’s highest mountain peak, Schnebelhorn stands out for its complex textural and flavour characteristics. During the cheesemaking process, the milk is enhanced by the addition of cream left over from the Appenzeller production from the same dairy. Aged 8-9 months, the cheese develops a pronounced level of distinct alpine cheese brothy flavour. This is balanced by tremendous richness and a lightly piquant kick at the finish. This is a favourite of Sheridans customers.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674221814095,"sku":"P\/W10","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Schnebelhorn.jpg?v=1780053693"},{"product_id":"sheridans-cheddar-extra-mature-red","title":"Sheridans Cheddar Extra Mature Red","description":"\u003cp\u003eThe Mature and Extra Mature Cabery Cheddars we work with at Sheridans are selected by us for their distinctive flavours and textures. We taste many batches of cheddar to determine the best cheddar's for our locations and we use the red vs white color to distinguish the mature from the extra mature cheddars. The red colour used in making any red cheddar is a colorant and does not impart any flavour. There are many similarities and many differences between production at Carbery and farmhouse cheddar production. A big difference of course is the breath of the milk supply, instead of one or just a few local farms supplying milk to a farmhouse producer there are hundreds of farms supplying milk into Carbery. As with some Farmhouse cheeses the milk is pasteurised. The basic cheddar making process steps are the same, culturing and renneting of the milk, cutting the curd, milling and salting the curd and pressing. The level of technology though is much greater in this large scale production. The protein and fat levels of the incoming milk are carefully monitored and balanced with the addition of skimmed milk powder when necessary. Temperature and acidity are constantly monitored and regulated. The speed of conveyors carrying the curd, the curd milling wheels operate to exact parameters. The use of this technology together with a broad milk supply produces a more consistent cheese. The price of this consistency is a lack of distinctive flavour and nuances. However even with all this technology the varying seasons and microclimate still ensure that each batch is different and there are the possibilities of more interesting cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674223386959,"sku":"P\/W18","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cheddar-extra-mature-red.jpg?v=1780053615"},{"product_id":"sheridans-grated-parmigiano-reggiano","title":"Sheridans Grated Parmigiano Reggiano","description":"\u003cp\u003eParmigiano Reggiano Boni SpA cheese is made from fresh milk from cows. They are raised in the Emilia Romagna region in northern Italy. This product is produced using the traditional method. It is soaked in salt for about 20-25 days to create a characteristic flavor and crunch.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674225221967,"sku":"TUB55","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Parmesan-Grated.png?v=1780499046"},{"product_id":"mimolette-slices","title":"Mimolette Slices","description":"\u003cp\u003eIsigny Mimolette is a hard, natural-rind cow’s milk cheese produced in Northern France, celebrated for its vivid orange paste and distinctive rugged exterior. Its name comes from the old French expression mi-mou, mi-mol — meaning “half-soft, half-hard” — a nod to the cheese’s unique texture as it matures. Often referred to as Boule de Lille, after the city of Lille where many renowned affineurs are based, Mimolette has long been associated with the careful ageing traditions of French Flanders. \u003cbr\u003eDuring maturation, the cheese develops its characteristic cratered rind through the work of microscopic cheese mites, which slowly burrow into the surface over many months. The result is a striking appearance reminiscent of an aged cannonball, while the slow ageing process contributes concentrated notes of toasted nuts, caramel and gentle fruitiness in the paste. \u003cbr\u003eMimolette dates back to the seventeenth century, when Jean-Baptiste Colbert, finance minister to Louis XIV, restricted imports of foreign goods into France. Deprived of the Dutch cheeses they had grown fond of, cheesemakers in Flanders responded by creating their own version — a uniquely French cheese that has since become one of the region’s most iconic specialties.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":58503758381391,"sku":"MIM4","price":4.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/mimolette-sliced.png?v=1787039206"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/collections\/Parmesan_square.png?v=1783603293","url":"https:\/\/sheridanscheesemongers.com\/collections\/sharp-cheeses.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}