Cheeses by type of paste

One can divide the Fromage S into ten categories according to the standard of paste :

the pressed pastes :

Cheeses with not cooked pressed paste for which the curd is pressed, then left with refining.
Cheeses with half-cooked pressed paste
Cheeses with cooked pressed paste or paste lasts : Emmental, county, Beaufort, Gruyere…, for which, after pressing, the curd is heated with 65 °C then left with refining.

the soft pastes , sown surfaces some with a mould which causes by refining in cellar the appearance of a crust, and are divided into:

Soft cheeses with flowered crust: Square Camembert cheese, of the East, Brie, Neufchâtel….
Soft cheeses with washed crust: Livarot, Munster, Maroilles cheese… by washing of the surface of cheeses to the salt water, which supports an orange red total colony count conferring on these cheeses savor and marked odor.
Soft cheeses with natural crust: Chabichou of Poitou, Chevrotin, Droppings of Chavignol

the fresh pastes :

Cheeses with fresh paste
Cheeses with spun paste: Mozzarella
Cheeses with molten paste, manufactured according to an industrial process.

Blue-veined cheeses or paste with mould interns . The curd is sown and bored so that the mushroom develops, such Roquefort, Bleus of Auvergne, of Bresse…, all manufactured starting from cow's milk, except the roquefort makes exclusively with ewe's milk.

For all these pastes, it is today possible to find cheeses reduced out of fat contents. This offer corresponds to a more general request of the consumers of products containing less grease. The cheese does not escape this phénomème.

However the reduced cheeses are not also tasty for our taste buds. The fat contents play a crucial role in the texture of cheese and contain the chemical elements which give to each cheese its character and its particular savors, and cheeses of this category thus do not have as many flavors and savors.

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