The finest hard cheese I ever tasted that wasn't cheddar was Llangloffan, made in Pembrokeshire from raw milk by Leon Downey. We saw Leon making the cheese in 1983 and I'll always remember his hairy arm, almost up to the armpit, stirring the huge bath of milk from his own Guernseys (or were they Jerseys...)! He was very opinionated, in the right kind of way, about the defects of modern mass cheese production. He retired in 2006 but I believe his cheese is still made to the original recipe. We used to order whole cheeses by post from him in those early days, one of those coming in at under twenty quid. Bet they cost a tad more these days! The cheese, once cut, froze really well if you couldn't eat it all within a couple of weeks or so. Gorgeous stuff it was/is!