All the secrets of pressed cheese
The cheese "Pressed", it may well be nothing to say to you at all, it is surely a cheese that you have already tasted. It's just the somewhat scientific name to explain how this type of cheese is produced. Attention, 4, 3, 2, 1, explanations, let's go.
When producing a cheeseseveral techniques exist to make the dough more or less hard, soft, dense, etc. For a paste to be hard, a substance called curd is pressed. It is a solid part of milk that mixes with a liquid part that is scientifically called whey or more commonly "whey".
So we say of a cheese it is pressed when the curd has been pressed to remove any trace of whey, before being left to ripening.
Several varieties of cheese pressed dough exist among which:
. the cheese uncooked pressed dough,
. the cheese half-cooked pressed dough,
. the cheese hard pressed cooked pasta.
The gouda, the mimolette, the morbier, the Saint Nectaire or the cheese raclette are cheese uncooked pressed dough. The Cheddar, very appreciated by the British, as well as the Leerdammer or the Pyrenees are part of cheese semi-cooked pressed dough. While Comté, Emmental, Gruyère or Parmesan cheese are considered as cheese hard paste.
