pressage du fromage

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1982

  Définition

  Confining the wet, warm ((cheese)) curds, salted or unsalted, in a constricted wooder or metal from or a cloth bag, with or without external weights including hydraulic pressure plates, or allowing the piled-up curd to rest on itself in a vat for fixed periods.

  Notes :

  In some cheeses, such as Blue or Roquefort, no external weights are required on the molds. The body of these cheeses must not be pressed too compactly, for otherwise, no air will seep into the cheese and no carbon dioxide will escape to allow mold mycelia development. The pressures should always be applied slowly to avoid excess fat losses and enough curd should be weighed in the hoop to enable pressing to take place.
  
  Pressing may appear to be limited only to cheese intented for repening, but fresh is also pressed to some degree. These include Cottage, Cream, Farmers, and Neufchatel cheeses. Horizontal, hydraulic, pressure plate type presses are standard equipment, but some cheeses, like Gouda, require vertical pressing. New mechanical presses for Cheddar cheese are equipped with vacuum sections to first remove occluded air and give a close knit body.
  
  The last portions of whey are removed from the curd by pressing. This operation is also used to mold some varieties of cheese into their conventional shape. The degree of pressure used varies with kind of cheese.

  Terme :

  1. cheese pressing