Top Results for Grating

Sbrinz AOP is a traditional Swiss hard cheese crafted from raw cow’s milk primarily sourced in the canton of Lucerne. Recognized as one of Switzerland's oldest cheeses, its production adheres to strict Alpine Origin Protection (AOP) standards ensuring unique characteristics. The cheese develops a co...

SarVecchio Parmesan is a hard cheese crafted by the Sartori Company of Wisconsin. It’s notable for its extended aging process – at least twenty months – which develops a complex, nutty flavor profile. The cheese consistently receives recognition in international cheese competitions. SarVecchio is id...

Trentingrana is a traditional Italian hard cheese crafted from cow’s milk sourced solely within the Trentino region of the Alps. Its notable characteristic stems from using milk produced at significant elevations, imparting a distinctive flavor profile. The cheese undergoes extended aging, mirroring...

Grana Padano is an aged Italian hard cheese produced primarily from raw cow’s milk. Its DOP (Protected Designation of Origin) status guarantees specific production methods and quality standards since 1996. This cheese is valued for its complex, nutty flavor developed through a long aging process. Gr...

Vella Dry Jack (Special Select) is an artisan hard cheese crafted from California cow’s milk. The extended aging process creates a distinctive dry, granular texture prized for its complex flavor profile featuring caramel and nutty nuances. This cheese is well-suited for grating over dishes or enjoyi...

Dry Jack is an American hard cheese produced by the Vella Cheese Company, based in Sonoma, California. It was originally developed in the 1930s and later produced by Tom Vella during World War II, when the importation of European cheeses like Parmigiano-Reggiano was halted. The cheese is made by agi...

Pecorino Romano is a hard, salty Italian cheese produced from sheep's milk. It holds a Protected Designation of Origin (PDO) status and is primarily manufactured on the island of Sardinia, in Lazio, and in the Tuscan province of Grosseto. Historically, it was a staple of the Roman legionaries' daily...

Cotija is a highly recognizable Mexican cow's milk cheese named after the municipality of Cotija in the state of Michoacán. It is produced as a firm, heavily salted, and crumbly cheese that intensifies in flavor and pungency as it ages. Due to its low moisture content, Cotija does not melt when heat...

Locatelli Pecorino Romano is a branded version of Pecorino Romano, a firm, salty Italian cheese made from sheep's milk and intended primarily for grating. The Locatelli name is especially familiar in the North American market, where the cheese is sold in wedges or grated for pasta, soups, and other...

Cotija Añejo is the aged form of Cotija, a Mexican cheese named after Cotija de la Paz in Michoacán. It is generally a firm, dry, salty cow's-milk cheese that can be crumbled or grated, and it is used as a finishing ingredient on foods such as tacos, elotes, beans, soups, and salads; the añejo desig...

Queso añejo is a firm, aged Mexican cheese whose name means old cheese. It is traditionally made from skimmed goat's milk, although cow's milk is common in commercially available versions. Salting, pressing, and drying produce a crumbly texture that becomes firm enough to shred or grate. It is used...

Kefalotyri is a traditional hard cheese associated with Greece and Cyprus. It is commonly made from sheep’s milk, goat’s milk, or a mixture of the two, and has a firm texture with a salty, sharp flavor that suits grating. Because it holds its shape when heated, kefalotyri is also widely used for sag...