fromage à pâte pressée cuite

Traductions

• anglais

  Auteur : International Dairy Federation, 1983

  Définition

  Cheese made by coagulation essentially by rennet. The divided curd is thoroughly drained by stirring, heated to 54-55 °C and pressed. Slow curing (4 months or more): the cheese may or may not have holes (openings). Total solids of over 60% provides good keeping qualities. Cheeses are large (up to 130 kg). E.g. Gruyere, Emmental, Beaufort, Sbrinz, Grana (or Parmesan).

  Note :

  Hard cheese with high scald (cooked).

  Terme :

  1. hard cheese made with high scald