(1 review)
Milk Type:
Origin: Dorset, England

“The Book & Bucket Cheese Co’s Hardy is a Signature Dorset Hard Cheese liked by many to a mature manchego, it works well on a cheese board or adds a mature cheesy depth to any dish as it melts and bubbles to a golden brown.

This cheese is sealed with a local rapeseed oil when it is first made and then left to develop a natural mould rind. We also press the cheese for around 18 hours. The cheese is then aged to around 9 months, giving a nutty sweetness. Hardy’s is turned daily for the first month and then turned weekly for the remainder of its maturing where we keep the humidity at 85% and temperature of 11c.”

– The Book & Bucket Cheese Company

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Reviews from the Fetaccompli community

A Dorset gem

by Carolyn Hopkins on 9 June 2020

Hardy is an aged ewe’s cheese. Produced in North Dorset, it has a hard, slightly dry texture beneath a dark, thin rind. The flavour is similar to a Manchego, with the sweetness and depth of flavour balanced by a slight salty/savoury note.