Dairy
Pressed Uncooked
Pressed uncooked cheeses drain and press curd without high scalding temperatures, keeping more moisture and milder enzyme activity than cooked alpine styles—many cheddars and tommes fit loosely here. Slice for boards and sandwiches; age further for sharpness. Method shapes texture more than a single flavour.
Track this ingredient
Unit
Characteristics
Preparations
AgedGratedSliced
Traits
FirmMild To SharpPressedUncooked CurdVariable Age
History
Pressed uncooked farmhouse cheeses filled European markets.
GB
Cheddar-type pressed uncooked makes industrialised hard cheese supply.
Artisan pressed uncooked wheels emphasised milk quality over scald.