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
Monforte is a semi-hard cheese made with raw cow’s milk by Section 28 Cheeses. It is inspired by the recipes for Gruyère and Beaufort...
The Lancashire Bomb is a hard cheese made in Goosnargh near Preston, England by Andrew Shorrock, a fourth-generation cheesemaker...
Four Pillars Moonshine is a semi-hard cow’s milk cheese matured for 3 to 6 months. The wheels are washed with Four Pillars Gin...
Fermier is a Morbier-style cheese made by L'Artisan Cheese Organic. The recipe originates from the Jura and Doubs regions in France...
Reypenaer XO is gouda made by Wijngaard Kaas in the Netherlands on the banks of Oude Rijn River using only the fresh milk of grass-fed cows...
Viejo Maestro is a semi-soft cheese made by Quesos del Casar in Extremadura using the pure milk of Retinta goats and thistle rennet...