Dairy
Pressed Cooked
Pressed cooked cheeses scald curd at higher temperatures before pressing, encouraging elastic, long-ageing pastes typical of Emmental, Gruyère, and many alpine wheels. Slice for raclette-style melts, fondue, or grating when old. Cooked-curd cheeses often show eyes or dense smooth paste.
Track this ingredient
Unit
Characteristics
Preparations
GratedMeltedSliced
Traits
AgeableAlpine StyleCooked CurdElasticNuttyPressed
History
CH
Alpine cooked-curd techniques produced lasting mountain wheels.
CH
Emmental and Gruyère-type cooked cheeses became major exports.
PDO alpine cooked cheeses remained benchmarks for the method.