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
Yarrawa by Pecora Dairy is Australia’s first uncooked raw sheep’s milk cheese. It is the labour of love of Cressida and Michael McNamara...
Shepherd’s Store is a semi-hard cheese by Cashel Cheesemakers in Tipperary, Ireland. The texture and aroma are reminiscent of Ossau-Iraty...
Pleasant Ridge Reserve is a semi-hard cheese made in Southwest Wisconsin by Uplands Cheese. It is made from the raw cow's milk...
Arzúa-Ulloa is a soft cheese that originates from Galicia, Spain. For centuries, local artisans have made this cheese using either raw milk...
Beppino Occelli has been making artisanal cheeses in the Langhe hills of Piemonte, since 1976. His signature cheese is the Occelli al Barolo...
Nectar is a semi-hard cheese made by Holy Goat Cheese in Central Victoria. It is inspired by the traditional French cheese, Saint Nectaire...
Mountain Man is a washed rind cheese made in Victoria. It was the first cheese L’Artisan Cheese Organic started making in Timboon...
