Bermondsey Hard Pressed
Made like a traditional, alpage gruyere, the Hard Pressed Cheese is the pillar of Kappacasein's dairy. They produce 2 to 4 large 24kg wheels per week. The cheese is matured for 6 to 12 months in their maturing rooms next door to Käseswiss, being washed and turned twice a week throughout their maturation. The flavour is characterised by a sweet nuttiness and is complimented by a firm, pliable texture.