Why do we love the Regianno style cheeses? Maybe Because the curds are cut small, cooked at a very high temperature, molded into monstrously big wheels and salted again and again until the cheese cant take it anymore. Then they’re aged for over a year. This can be taken as cheese abuse but it sure makes a crusty, super sharp treat that stands up to any red wine and sprinkles on hundreds of dishes. So we did just about the same with our Hunterdon.