Uncooked pressed cheeses
When speaking of pressed cheese we mean that the curd was pressed at molding (to remove whey) and was then left for ripening. Uncooked dough means that the curd was not exposed to heat. This family of uncooked, pressed cheeses includes Cantal Cheese of Pyrérenées, Mimolette, Morbier, Reblochon, Ossau-Iraty, the St. Nectaire, Saint-Paulin, Tomme de Savoie.
This cheese from the Basque Country and the Béarn province takes its name from two places. The first is the Ossau Valley and the second is the Iraty forest. It is a an uncooked, pressed cheese made from sheep’s milk. The manufacture of this cheese is often artisanal, often made in a cottage. This […]Continue Reading... Comments Off on Ossau Iraty
Mimolette is a Dutch Edam cheese made from cow’s milk type. The real Mimolette is from the north of Holland. It contains 45% fat. The French Mimolette is manufactured in northern France, as well as in Brittany and Normandy. It has a looks like a grey-rind ball and is orange inside. Its weight is 2.5 […]Continue Reading... Comments Off on La Mimolette
Cantal is a cheese made from cow’s milk. In the past, Cantal was called Fourme of Salers. The fourme of Salers had the shape of a drum that accompanied the dancers of the Bourrée d’Auvergne. Cantal is made from the milk of Salers and Aubrac cow breeds. The manufacture of Cantal dates back over 2000 years. […]Continue Reading... No Comments.