Pressed, Uncooked (Semi-hard)
🧀Cheeses whose curds are pressed to remove moisture but not cooked at higher temperatures. They typically have firm textures and develop good flavor with age.
Characteristics of Pressed, Uncooked (Semi-hard) Cheeses:
- ✓ Pressed but not cooked curds
- ✓ Firm, sliceable texture
- ✓ Often aged 2-6 months or longer
- ✓ Develops sharper flavor with age
- ✓ Various rind treatments (waxed, natural, cloth)
- ✓ Good melting properties
- ✓ Lower moisture than soft cheeses
Examples of Pressed, Uncooked (Semi-hard) Cheeses:
- 🧀 Cheddar
- 🧀 Manchego
- 🧀 Gouda
- 🧀 Edam
- 🧀 Colby
