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HOMEOur CheesesNatural Cheese • Old Cheddar

Old Cheddar

Sharp in flavour and firm in texture, Black Diamond Old Cheddar is a great choice when you’re looking for cheese with a bite. Black Diamond Old Cheddar is a more mature cheese that packs a stronger taste and nutty essence. Excellent in a recipe where a predominant cheddary taste is desired or on its own. Available in: 270g, 450g, 700g, 907g
Cheese Facts (Illustration)
Cheese Facts:
Cheese Dreams
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Cheese Facts
Cheese Dreams

Cheese Dreams

“Many’s the long night I’ve dreamed of cheese.” - Robert Louis Stevenson

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Drink Pairing (Illustration)
Drink Pairing:
Tea Time with Old Cheddar
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Drink Pairing
Tea Time with Old Cheddar

Tea Time with Old Cheddar

Infuse a strong black tea with some honey and you have yourself a beverage to pair with old cheddar cheese.

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Storage Tips (Illustration)
Storage Tips:
Cheese Triumphs in Room Temperature
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Storage Tips
Cheese Triumphs in Room Temperature

Cheese Triumphs in Room Temperature

Serve ripened cheeses at room temperature because cold can mask their flavours. To temper cheese, remove it from the refrigerator 30-60 minutes before serving, depending on the hardness of the cheese. Leave the cheese in a fresh, well-ventilated area and cover with a damp towel or plastic wrap to prevent drying.

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Cheese Tips:
Food Pairing
Foods that Go Great with Mozzarella
Foods that Go Great with Mozzarella
Learn more
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Food Pairing
Foods that Go Great with Mozzarella

Foods that Go Great with Mozzarella

Part-skim mozzarella has such a light flavour it can be paired with a wide range of foods. Meats like beef, pork or poultry are just as fitting as pasta, basil, olives, or sardines.

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Presentation Tips
Think Outside the Breadbox and into the Fruit Basket
Think Outside the Breadbox and into the Fruit Basket
Learn more
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Presentation Tips
Think Outside the Breadbox and into the Fruit Basket

Think Outside the Breadbox and into the Fruit Basket

When thinking of what to serve with cheese, consider sliced fresh, seasonal fruits like apples, pears, and figs.

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