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Home » guide » glossary

Pressed semihard

Cheeses whose curd has been heated to between 34 and 36°C and pressed before being salted and brined to consolidate the rind. This type of cheese is washed or brushed during curing and placed in cool ageing cellars to develop their aroma and flavor. (Appenzell, Gouda, Morbier, Saint-Nectaire.)