Pressed Uncooked Cheese Archives
Browse Cheese Atlas’s extensive range of artisanal pressed uncooked cheeses from around the world.
Pressed uncooked cheese is a type of cheese that is made by pressing the curd into a solid shape without heating it. It is typically aged for a short period of time and has a mild, slightly tangy flavour and a soft to firm texture.
You can also find our archives organised by other cheese types here: Blue, Fresh, Pasta Filata, Pressed Cooked, Soft Washed Rind, Soft White Mould and Whey.
Pressed Uncooked Cheese Profiles
Reblochon de Savoie is an iconic French soft washed rind cheese from the Savoie region. Read on to learn about the story behind its name...
Could Meredith Dairy Goat Cheese really be Australia's first original cheese? Read on to learn about this hugely popular marinated cheese...
Ogleshield is a semi-hard cow's milk cheese made by Jamie Montgomery in Somerset, England. Its recipe is inspired by Raclette...
Vacherin Fribourgeois AOP is a Swiss cheese made with raw cow’s milk in the cantons of Vaud and Fribourg. It is a classic component of fondue...
Pitchfork Cheddar is a clothbound hard cheese made by Trethowan Brothers in Somerset, England. It is made with Holstein and Jersey milk...
Montgomery Cheddar is a clothbound Cheddar from North Cadbury in Somerset, England. Three generations of Montgomery's have been making cheese...
L'Amuse Signature Gouda is a hard cheese from North Holland in the Netherlands. It is matured by Betty Koster at her facility in IJmuiden...
Pyengana Clothbound Cheddar is made by Pyengana Dairy in North East Tasmania. It is made using local pasteurised cow's milk...
Ossau-Iraty is the pride of the French Basque region. It is a semi-hard cheese made with sheep's milk and has a robust earthy aroma...
