natural rind

The outside of a natural rind cheese hardens naturally from contact with the air and does not have any mould added.

cheeses:
nameakatypecountry
Caerphilly   hard UK
Cheddar Farmhouse Cheddar hard UK
Cheshire Farmhouse Cheshire hard UK
Comté   semi-hard France
Double Gloucester   hard UK
Edam   semi-hard Netherlands
Lancashire   semi-soft UK
Manchego   firm Spain
Parmesan Parmigiano-Reggiano hard Italy
Pecorino Pecorino Romano hard Italy
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