Hard Cheeses

Great news! LaBella Mozzarella offers a wide variety of cheeses from around the world.
Here's a list of our best sellers.
Ask about any cheeses not listed!

Asiago

An Italian cheese made from cow's milk.
It has a flavor similar to Parmesan but is nuttier and creamier.
Fresh Asiago is semi-soft and mild, while aged Asiago has a sharper flavor. The texture of Asiago can range from smooth to crumbly depending on its age. Asiago comes in two varieties: fresh and aged. Fresh Asiago is white or pale yellow in color, with a thin rind and small holes. It has a mild, semi-soft texture and a slightly sweet and sour flavor.
Aged Asiago has a crumbly texture and a sharper flavor, developed after at least four months of aging. Asiago can be eaten on its own or used in a variety of dishes, including: Salads, Soups, Pastas, Sauces, Paninis or sandwiches, Pizza, Cantaloupe.
When selecting Asiago, look for cheese with a smooth, firm texture and a slightly nutty flavor. Authentic Asiago can only be produced in specific regions of Northern Italy, so look for cheese that has a D.O.P. status.

Cheddar

Known for its creamy texture and sharp, tangy flavor, Cheddar cheese is a hard, natural cheese that originated in the English village of Cheddar in Somerset. Cheddar can be white, pale yellow, or orange in color, depending on food colorings.
Cheddar cheese is typically made from cow's milk, but variations using goat's or sheep's milk also exist. It's made in many countries, including England, Ireland, Canada, Australia, and the United States.
Cheddar cheese comes in mild, sharp, and extra sharp varieties. Mild cheddars are aged from 3 to 6 months, while sharp cheddars are aged 9 to 12 months. Extra sharp cheddars are generally aged up to two years, though some cheddars are aged as long as 10 years or more.
Cheddar cheese has fairly high levels of saturated fat compared to other dairy products. Eating foods high in saturated fats can raise your cholesterol levels and put you at risk of cardiovascular disease.

Fontina

An Italian cheese made from cow's milk. It has a semi-hard texture, light yellow color, and a creamy, nutty flavor. Fontina's flavor becomes sharper with age and is typically aged for 90 days in caverns.
Fontina is made by coagulating milk with enzymes, brining the separated curd in wheel-shaped molds, and then aging it in caves. The cheese has a milk fat content of around 45% and is more buttery and aromatic when made during the summer.
Fontina is also known as fontina, fontal, fontella, or fontinella. It pairs well with many meats and vegetables and can be used for melting, sauce making, egg scrambling, and more.

Gouda Red Wax

A semi-hard, semi-creamy Dutch cheese with a red wax rind. It has a mild, nutty flavor and a light orange texture with tiny holes.
Gouda is made from pasteurized cow's milk and dried for a few days before being coated with red wax to prevent it from drying out. The wax is typically made from food-grade materials and is designed to protect the cheese during storage and transportation.
Red wax Gouda is slightly richer than Edam, another Dutch semi-hard cheese that also comes in red wax. Gouda melts well and is great in casseroles.
In general, it's safe to eat the red wax on the outside of certain types of cheese, such as Gouda or Edam. If you eat it, it will emerge at the other end in small granules after a day or two.
Here are some ways to cut waxed cheese:
Cubes: Cut around the outer circumference of the wax, just along the top edge, and remove the upper “lid” of wax
Slices: Cut the cheese into 1cm slices and serve
Wedges: Cut the cheese into quarters, then cut each quarter in half, then serve

Parmigiano Reggiano

Parmigiano Reggiano is a hard, granular Italian cheese made from cow's milk and aged for at least 12 months. It has a pale-golden rind and a straw-colored interior with a rich, sharp flavor.
Parmigiano Reggiano is named after the Italian provinces of Parma and Reggio Emilia, where it is produced. It has a more complex and nutty flavor than Parmesan, which is milder and more affordable.
Parmigiano Reggiano goes well with salads, fresh vegetables, baked vegetables, au gratin, and savory pies.

Provolone

A Semi-hard Italian cheese, aged, and has a sharp, tangy flavor. It is made from cow's milk and aged for at least two months. Provolone can be molded into many shapes and sizes, such as pears, sausages, or cones, and is still produced in Campania, near Vesuvius, in Italy.
Provolone has a smooth texture and a mild smoky flavor with hints of nuts and salty undertones. It is perfect for melting on sandwiches like meatball subs and hot Italian hoagies, but it's also a great snacking cheese.
Provolone comes in two main varieties: Provolone Dolce and Provolone Piccante. Provolone Dolce is made using calf's rennet, aged approximately two to three months, and has a mild creamy and milky flavor.
Here are some substitutes for provolone:
Fontina
Gouda
A blend of low-moisture mozzarella and Muenster cheese
Parmesan as a topping
Sliced Emmental, Edam, and Gruyère in platters and cheese dishes
Monterey jack cheese or jack cheese

Parmesan

A hard, granular Italian cheese.
It's made from cow's milk, has a straw color, and a natural yellow rind. Parmesan has a rich, fruity flavor that can be sweet, salty, and bitter at the same time.
It has a crumbly, grainy texture and can vary in color from light to dark yellow.
Parmesan is high in salt (1.7g per 100g) and fat (30 per cent fat, 19 per cent saturated fat). It's also high in calories and has many health perks.
Parmesan is traditionally made using rennet, a natural enzyme found in the stomach of young mammals. Since rennet is a restricted ingredient in a Muslim's diet, traditionally made Parmesan is not halal.
Generally, the main difference between Parmigiano Reggiano and Parmesan cheese outside of Italy is in consistency and complexity. While designated Parmigiano Reggiano cheese is aged a minimum of two years, you'll find parmesan in the States only aged ten months.

Romano

Romano cheese is a dry, aged cheese that's often used as a topping for pasta, salads, and soups.
It's made in wheel-shaped containers, which gives it its distinctive wedge shape.
Romano cheese has a hard, brittle texture that makes it great for grating. It can also be crumbly and has a slightly glossy appearance.
Romano cheese can be made from cow, goat, and/or sheep's milk. It must contain less than 34% water and at least 38% milkfat.
Here are some Romano cheese options:
Pecorino Romano: Italy's oldest cheese, dating back to ancient Roman times. It's a hard, creamy white cheese with a slightly grainy texture and a sharp, salty flavor. Pecorino Romano can be served plain or grated over other dishes.
Belgioioso Romano: Made with fresh milk from local farmers, this cheese has a piquant flavor that develops over five months of aging.
Sartori Romano Wheel Wedge: A white cheese with a nutty, peppery, and tangy flavor.

Swiss Loaf

Swiss cheese is a general term for a variety of cheeses that are similar to Emmental cheese. Emmental cheese is a yellow, medium-hard cheese that originated in the Emmental area of Switzerland. It has a distinct nutty flavor and large holes that are about the size of walnuts. Authentic Swiss cheese should also have the label "Swiss" or an indication of its origin on the packaging.
Swiss cheese is a good source of protein, calcium, and phosphorus. It's also naturally lactose free and has anti-inflammatory benefits.
The term "Swiss cheese" is an American invention and refers to a family of cheeses made in the style of the mountain cheeses originally from the Swiss Alps.