Fresh cheeses

Fresh cheese, made with cow's milk, or sometimes goat or ewe's milk is neither fermented nor matured.

Production and the craft > Fabrication and maturing of each type of cheese
 
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Soft, bloomy rind cheeses

Soft, bloomy rind cheeses constitute a large family of cheeses with diverse methods of fabrication. The name comes from the characteristics of the pate of the cheeses and the development of the surface mould after it has been matured.

Production and the craft > Fabrication and maturing of each type of cheese
 
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Soft, washed rind cheeses

Washed rind cheeses are characterised by their rind which is a pale yellow, orange, reddish colour and their pungent smell.

Production and the craft > Fabrication and maturing of each type of cheese
 
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Blue cheeses

Blue cheeses are characterised by their development of Penicillium requeforti or glaucum. These cheeses can be made with cow’s, ewe’s or goat’s milk.

Production and the craft > Fabrication and maturing of each type of cheese
 
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Pressed, uncooked cheeses

The particularity of this family of cheese is the diversity of the cheeses, but they all have one point in common which is the pressing of the curds whilst being drained.

Production and the craft > Fabrication and maturing of each type of cheese
 
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Cooked, pressed cheeses

Cooked, pressed cheeses are large and have a higher level of dry matter (60 to 63%) than their uncooked relatives; they are drained intensely with the help of mechanical acceleration. 

Production and the craft > Fabrication and maturing of each type of cheese
 
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Goats cheese

Goat’s cheese was introduced in Europe by the Arabic invasions. After the battle of Poitiers of 532AD, the Saracens settled in Poitou and raised goats. 

Production and the craft > Fabrication and maturing of each type of cheese
 
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