Category Archives: Uncooked Cheese

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.