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
Known for its nutty flavour and slightly grainy texture, Asiago cheese is used in a wide range of dishes, from pasta to sandwiches to salads...
In this blog post, we will explore the origins, history, geography, production methods, flavour, pairings and alternatives of Grana Padano...
Known as the Mexican Parmesan, Cotija is without a doubt one of the country's most famous cheeses. Let's learn about its origins...
Beaufort cheese is a pressed cheese hailing from the Rhône-Alpes region of France. Made from raw milk from Tarentaise and Abondance cows...
Kefalograviera has very quickly become one of Greece's favourites. Read on to learn more about this pressed cheese from Western Macedonia...
There is so much more to Danish cheeses than Havarti. Read on to discover Samsø, a hidden gem from one of Denmark's most picturesque islands...
Let's talk about Casu Marzu, a maggot-infested cheese that has been banned in its own country...
Raw milk cheeses are still a fairly new concept in Australia. And Raw Milk C2 by Bruny Island Cheese Co. is the one that started it all...
Could Colin Wood's Jersey Cheese be Australia's first true original cheese? Read on to learn about the maker and the cheese...
