Pressed and Cooked (Alpine)
🏔️Cheeses whose curds are heated to higher temperatures after cutting and before pressing, resulting in firm texture and sweet, nutty flavors. Often made in Alpine regions.
Characteristics of Pressed and Cooked (Alpine) Cheeses:
- ✓ Curds heated to higher temperatures
- ✓ Firm, dense texture
- ✓ Sweet, nutty flavors
- ✓ Often has eyes (holes) from CO2 production
- ✓ Long aging period (3-24 months)
- ✓ Natural rind development
- ✓ Traditionally made in mountain regions
Examples of Pressed and Cooked (Alpine) Cheeses:
- 🧀 Emmentaler
- 🧀 Comté
- 🧀 Gruyère
- 🧀 Beaufort
- 🧀 Appenzeller
