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
Markwood is a limited edition hard cheese made by Milawa Cheese in Victoria’s King Valley. It is matured for two years in their cheese rooms...
Garrotxa is a beautiful traditional semi-hard cheese made using pasteurised goat’s milk in the eponymous region of Catalonia, Spain...
Durrus is an Irish cheese handmade by Jeffa Gill in West Cork using cow’s milk. The high quality milk comes from local Friesian herds...
The story of Cornish Yarg begins in the early 80’s when cheesemaker Alan Gray found an old recipe. It’s now made by Lynher Dairies in Cornwall...
Bethmale has been traditionally made with unpasteurised cow’s milk since the 12th century in the French Pyrénées...
