Cheeses with not cooked pressed paste
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 with the Refining.
The term not cooked is said of a cheese whose curd did not undergo any heating at the time of its cutting.
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Bethmale, the Pyrenees
- Bouquet of the Monks, Belgium
- Cantal interval, Young Cantal
- Cantal, Cantal
- Couseran, the Pyrenees
- Fleur of Fagnes, Belgium
- Large Mountain dweller, To combine
- Large Tomachon, Bourbonnais
- soft, Belgium
- Laguiole, Aubrac
- Madreret, Belgium
- Mimolette, North, Netherlands
- Mount of Cats, Northern Herve
- Morbier, Franche-Comté
- pure Moulis ewe, The Pyrenees
- pure Moulis goat, the Pyrenees
- Moulis cow, the Pyrenees
- Moulis cow floor tile, the Pyrenees
- Ossau-Iraty, Béarn
- Paillardin, Belgium
- Small Mountain dweller, prickly , Italy
- Scraper, Switzerland, Savoy
- Remoudou of Herve, Belgium
- Salers, Cantal
- Saint-Nectaire cheese, Auvergne
- Saint-Paulin cheese, Nord-Pas-de-Calais
- Head of Monk, Swiss Auvergne
- Provologne
- Timanoix, Brittany
- Volume of Savoy, Savoy
- Floor tile of Ewe, Aquitanian
- Trap door of Bricquebec, Cotentin
- Trap door of Timadeuc, Brittany
- Hole of Sottai, Belgium
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