glossary

Pressed cooked-curd

Cheeses whose curd has been heated to between 55 an 60°C, then placed in a rigid mold under a hydraulic press before being placed in a brine bath. The rind is then rubbed with salt as it forms to accelerate thickening. The cheese is then placed in a maturing cellar, then in a storage cellar where it is washed, brushed, and scraped. These are so-called "aged" cheeses whose curing can last up to 36 months. (Beaufort, Comté, Emmental, Parmesan.)