Pressed Cooked Cheese Archives
Browse Cheese Atlas’s extensive range of artisanal pressed cooked cheeses from around the world.
Pressed cooked cheese is a type of cheese that is made by heating the curd and pressing it into a shape. It is typically aged for a period of time, which can range from a few weeks to several years, depending on the variety.
You can also find our archives organised by other cheese types here: Blue, Fresh, Pasta Filata, Pressed Uncooked, Soft Washed Rind, Soft White Mould and Whey.
Pressed Cooked Cheese Profiles
Emmentaler is a famous semi-hard Swiss cheese that is instantly recognisable due to its large size and spattering of eyes (holes)...
Jarlsberg is a world-famous semi-hard cheese that originates from Norway. It is instantly recognisable due to its large eyes...
G.Cravero Parmigiano Reggiano is made at San Pietro Dairy and are carefully selected by Giorgio Cravero for ripening in Bra, Piemonte...
Tête de Moine is a semi-hard cheese made in the Bernese Jura Mountains of Switzerland. It is served shaved into curly rosettes...
In my books, the young Comté Bleu is grossly underrated. Read on to learn more about this cheese...
Le Gruyère is a traditional semi-hard cheese made in Switzerland. The AOP dictates that only raw cow's milk can be used to make the cheese...
Nufenen is a semi-hard cheese made in Switzerland during the summer months when the cows roam freely on the mountain pastures...
Merlot BellaVitano is a hard cheese made by Sartori Cheese in Wisconsin, USA. This flavoured cheese is made from batches of Bellavitano Gold...