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Hard Artisan Cheeses

Hard Artisan Cheese

For those who don’t know, artisan cheese “refers to cheeses produced by hand using the traditional craftsmanship of skilled cheese makers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass produced cheeses produced in large scale operations, often shipped and sold right away.

Part of the artisanal cheese making process is aging and ripening of the cheeses to develop flavor and textural characteristics. One type of artisanal cheese is known as farmstead cheese, made traditionally with milk from the producer’s own herds of cows, sheep, and goats.”  [Thanks, Wikipedia]


Below are some hard artisanal cheeses that should be FODMAP Free (according to Artisanal Premium Cheese  at



 Der Edel Bleu

Fior di Noce Stagionato

Fiore Sardo

Gouda, aged 4 years



Matos Saint George

Parmigiano Reggiano


Provolone Valpadana





Seven Sisters


Windsordale Truckle






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