Cheeses with cooked pressed paste

The Cheeses with cooked pressed paste or paste lasts , are Fromage S for which, after pressing, the curd is heated with 65° then left with refining.

The term with pressed paste is said of a cheese whose Caillé is in a hurry at the time it moulding in order to eliminate the maximum of Lactosérum, then left to the Affinage.

The term cooked is said of a cheese whose curd underwent a heating at the time of its cutting.

When it is thermized , milk is heated with approximately 65 °C, which destroys only part of the flora.
When it is pasteurized , milk is heated from 72 to 85 °C during 20 second maximum, then cooled immediate with 4 °C. This procedure destroys the flora naturally present in milk, and thus requires a resowing in standardized flora, which can have for the industrialists the advantage of obtaining a regular taste and a regular texture.

Abundance, Savoy
Ambiorix, Belgium
Appenzeller, Switzerland
Asiago, Italy
Avalin, Savoy
Beaufort Mountain pasture, Savoy
Beaufort of Savoy, Savoy
Beaufort of winter, Savoy
Beauvoorde, Belgium
County extra, Franche-Comté
County selection, Franche-Comté
Emmental of Savoy, Savoy
Emmenthaler cheese, Switzerland
Fagnar, Belgium
Grana Padano, Italy
Gruyere, Swiss
Gruyere of Savoy, Savoy
Oude Postel, Belgium
Parmesan or Parmigiano
Pécorino, Italy
Sezoen, Belgium
Old Bruges, Belgium
Old Chimay, Belgium

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